Source:
https://scmp.com/lifestyle/food-drink/article/3032277/traditional-japanese-cuisine-made-care-and-skill-wanomi
Lifestyle/ Food & Drink

Traditional Japanese cuisine made with care and skill at Wanomi in Central

  • After the friendly staff made us feel at home, the yakitori skewers of tsukune – minced chicken meatball – were light, juicy and delicious
  • The Fukuoka-style hotpot was the star of the show, thanks to its rich and delicious broth, and chunks of flavourful chicken
Fukuoka-style hotpot was the star of the show at Wanomi restaurant in Central. Photo: Jonathan Wong

When my guest and I arrived at Wanomi, we were shown to our table, where a little personalised note (addressing the pseudonym I booked under), in Japanese, welcomed us to the restaurant. It was a small, sweet touch that was our first indication that care was being taken.

The food lived up to the promise.

We were tempted to order the set dinner – well priced at HK$550 for two, and which included the restaurant’s speciality of chicken hotpot, plus appetiser, salad, side dish, pickles and dessert, but there were many other items on the à la carte selection that we wanted to try.

In addition to hotpot, Wanomi specialises in other types of chicken dishes, so we ordered several yakitori skewers. The only one we did not like was the liver (HK$38), which was overcooked and mealy.

The interior of Wanomi in Central. Photo: Jonathan Wong
The interior of Wanomi in Central. Photo: Jonathan Wong
Aorta yakitori (left) and tsukune yakitori (right) at Wanomi in Central. Photo: Jonathan Wong
Aorta yakitori (left) and tsukune yakitori (right) at Wanomi in Central. Photo: Jonathan Wong

Aorta (HK$34) was moist and had a deep, intense flavour. Tsukune – minced chicken meatball (HK$40) – was one of the best I’ve tasted, light, juicy and with a really good mix of textures.

Smoked kurobuta sausage (HK$40) was another excellent dish. The sausage casing had a great, snappy texture and sweet, mild flavour. The friendly waiter told us he sometimes buys them from the restaurant to cook at home, and we wished we could do the same. A refreshing ice plant and tomato salad (HK$68) went well with the meaty dishes.

Smoked kurobuta sausage at Wanomi. Photo: Jonathan Wong
Smoked kurobuta sausage at Wanomi. Photo: Jonathan Wong
Ice plant salad. Photo: Jonathan Wong
Ice plant salad. Photo: Jonathan Wong

The Fukuoka-style hotpot (HK$380) was the star of the show. The waitress (like our waiter and all of the staff we encountered, she was friendly and talkative) was alarmed when we commented on the richness of the broth, which you could tell just by looking at how thick it was. She offered to skim off the fat, but we told her to leave it, and the broth was just fantastically rich and delicious.

To the simmering broth she added chunks of flavourful chicken and served the pieces to us with yuzu kosho and ponzu, to flavour the meat as we wished. She then poached chicken meatballs and an extensive selection of vegetables, and when we finished all that, stirred rice into the broth, whisked in a beaten egg and served it as a type of soothing congee.

Monaka dessert at Wanomi. Photo: Jonathan Wong
Monaka dessert at Wanomi. Photo: Jonathan Wong

Wanomi, Shop 3-5, 2/F Nam Fung Place, 173 Des Voeux Road Central, Central, tel: 5507 0026. About $400 per person without drinks or the service charge