Tucked in a little corner in Central, lies the best Izakaya in my book! Yardbird’s sister company RŌNIN is just ROCKIN’! Izakaya’s are Japanese taverns with a menu for snacking on small plates while drinking. Similar to wine pairings, Izakaya’s usually pair Japanese whiskey or shochu with food. They are a type of informal drinking establishments that serves food to accompany the drinks. In Japan, they are typically casual places for after work toasts where you can hang out and linger with friends. But nothing about RŌNIN is too casual or typical. Nor can you linger for too long. Because this place is hip, unique in it’s food and ambience, AND, always full. So make reservations way ahead of time, and as early as possible (we got the six p.m. slot, so we could hang out and enjoy the place). We were done by eight, which gave us enough time to walk around and digest our full tummies before calling it a night.
left side for sitting reservations by the bar. right side for standing reservations
wall of whiskey, shochu, beer and more..
between the three of us. nicole, our bartender is the best i’ve met yet! you’ll understand why after you meet her..
We had quite a lot to eat, but these were my nights highlights.
chips and dip. yummy sardine tartare, myoga, spring onion, potato chips.
corn, white crab, chawan mushi (a twist on this tofu dish, it was chilled)
clams done uniquely well. razor clam, eggplant, tomato miso, panko
aji (spice), daikoku mushroom, mizuna (green leafy japanese vegetable), negi soy (raw fatty tuna with scallions and soy dressing)
fresh, crunchy goodness! stone fish karaage, shichimi (7 flavour chill spice or togarashi). sudachi (japanese citrus that looks like our own calamansi)
I can’t even begin to tell you how good my beef was. This was heaven on a plate. Marbled kagoshima beef, maitake mushrooms and fresh Japanese egg yolk. In a subtle sauce that was similar to a slightly thicker version of the perfect sukiyaki once you mix in the egg. Heaven in my mouth.
kagoshima beef. maitake, egg yolk
Another favourite. I actually did not want to share this. I don’t know exactly what the kinome did to this dish but there is a burst of flavour that lingers on your on your tongue after you’ve taken a bite. So delicious.
unagi, kinome, chirashi rice
A Japanese pasta dish. You need to order and share this plate as it is quite rich, but too good to pass up.
udon (noodles), ume (an asian tree species in which its fruit is used for cooking), mentaiko (spicy cod roe)
It’s midnight, as I write this post. You leave me craving and drooling. Till we meet again, RŌNIN.
For reservations: Email seats@roninhk.com
RŌNIN: 8 On Wo Lane, Central Hong Kong (their site describes it as being at the end of Kau U Fong, on the ground floor of a dark grey building with a wooden door handle.)
Operating hours: 6 pm to Midnight, Monday to Saturday. Closed Sunday. Walk-ins are welcome on a first come, first served basis. Reservations accepted up to two weeks.