Of all the dining concepts originating in Japan, it’s the izakaya that’s closest to our heart. These are places where we can let our hair down whilst we enjoy the communal atmosphere and dig into plate after plate of (usually) affordably priced Japanese comfort-food dishes paired with plenty of beer and sake. The izakaya offers an immersive, social dining experience that warms the soul.
At the latest izakaya to open in Wan Chai, the robata sits as the heart of YŪJŌ, as it should. It’s here that executive chef Wai charms guests with his creativity and friendly smile.
The dinner menu presents small plates, salads, raw bar selections, skewers, and main courses that blend the authenticity of classic izakaya recipes with chef Wai’s own ingenuity. We suggest sticking with the small plates, raw bar items, and skewers for the optimal dining experience.
We enjoyed all our starters, particularly the firecracker garlic edamame (HKD48) and golden daikon (HKD59).
Possibly the best edamame we’ve ever laid our hands on, the garlic-chilli sauce coating the glistening fried soybeans is seriously good, with the crispy chicken cracklings the cherry on top.
The daikon is a much more subdued plate that reminds us of the traditional Cantonese dim sum dish of turnip cake (lo bak go). The garlic togarashi dusted atop the first simmered, then fried daikon helps to lift what could be a very hefty dish.
From the raw bar section, we recommend the seafood tartare millefeuille (HKD268), even though it’s a killer to eat without making a mess. Presented beautifully, this dish features three layers of seasonal fish tartare (in our case, scallop, tuna, and spicy salmon) between crispy rice-coated nori sheets.
An entire page of YŪJŌ’s menu is dedicated to skewers, and this is where the eatery shines. If you’re a fan of rare yakitori cuts, go for the chicken heart (HKD30), which offers a satisfying chew and slightly gamy flavour.
Chef Wai innovates the classic skewer selections with the likes of the handmade chicken wings stuffed with foie gras (HKD58) and mentaiko prawn wrapped in chicken skin (HKD48), both juicy and savoury.
The skewer champ for us, however, was the French quail leg (HKD88). This small bird manages to pack in a lot of rich, earthy flavour, pairing well with the woodiness of rosemary.
In terms of the mains, the ika risotto nero (HKD178) is a YŪJŌ signature. Whilst we were wowed by the risotto-stuffed-squid presentation, we weren’t as smitten with the dish’s execution, finding the grilled squid to be rubbery and the squid-ink risotto far too sweet. We feel that with a few tweaks, this dish could be a true stunner.
Another larger plate that many diners would enjoy is the chilled flat udon (HKD68) made with ultra-wide Gunma udon. The udon is traditionally meant to be dunked into the accompanying bowl of mild dashi-based broth. We liked the bouncy texture of these Japanese noodles.
Our verdict of YŪJŌ
More than just dishing out creative Japanese food, there’s a social aspect to YŪJŌ that stands out. The space itself is extremely inviting, offering plenty of counter seating, high communal tables, lower tables for two, and even a few outdoor seats. This is the kind of neighbourhood spot we need more of in Hong Kong.
YŪJŌ, Shop G06, G/F, Hopewell Mall, 15 Kennedy Road (enter at 163 Queen’s Road East), Wan Chai, 6946 3920, book here
| Order this: firecracker garlic edamame, golden daikon, seafood tartare millefeuille, French quail leg, chicken wings stuffed with foie gras Menu: YŪJŌ dinner menu Price for two: HKD600–800 | Atmosphere: spacious with high ceilings and a welcoming open courtyard setting secluded behind Hopewell Mall Perfect for: groups of Japanese-loving diners who enjoy bonding over skewers and sake |
This review is intended to offer an individual perspective on the dining experience and should not be considered as a definitive judgement of the restaurant’s overall quality or reputation. The views expressed in this review are solely the author’s and do not reflect the opinions of Foodie.
