Ginza Bairin | South China Morning Post
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  • Apr 19, 2015
  • Updated: 7:33pm

Ginza Bairin

PUBLISHED : Thursday, 22 April, 2010, 12:00am
UPDATED : Thursday, 22 April, 2010, 12:00am
 

Ginza Bairin was the first tonkatsu restaurant to open in Ginza, Tokyo, in 1927, and the new Hong Kong branch, opened by the Epicurean Group, is the first of many planned for the city. The team here has worked closely with the Japanese chefs to ensure the dishes, such as their traditional deep-fried breaded pork cutlet, are as authentic as possible. Most products used in the kitchen are sourced from Japan; the Kurobota (black Berkshire) pork, for which the restaurant is famous for, comes from Kagoshima and the secret-recipe tonkatsu sauce is from the original Ginza branch. However, there are some differences: Koshihikari rice is used in Hong Kong and the menu is much more extensive and varied, with sushi and sashimi, curries and snacks available. Signature dishes include the hire katsu don - deep-fried black pork fillet with pan-fried egg on rice with secret sauce (HK$148, left) - and the rosu katsu (black pork loin) and hire katsu sets (HK$158 and HK$148), that come with a delicious pork miso soup, cabbage salad and pickles. The homemade breadcrumbs and cottonseed oil used in deep frying give the coating on the pork a light, not too oily crunch. The decor is simple with plenty of pale wood and purple curtains offering privacy in the booths. Guests can also choose to sit at the counter of the large, open kitchen. Sake, shochu, beer and a house red and white are offered alongside soft drinks to accompany the meal. Epicurean Group has also opened the impressive Steik World Meats - which has a must-try steak-tasting platter on the menu, Yu Joy Hot Pot, which focuses on seafood, and Xia Fei Shanghainese, which offers regional favourites from across China - in K11 mall.

Shop B1-24, K11, 18 Hanoi Road, Tsim Sha Tsui, 31224128

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