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2024-03-31
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Two creative master chefs (Kris and Man) who worked in a top range Japanese restaurant close to Central decided in 2023 to open their own restaurant and to continue to make excellent high class Japanese cuisine but with a much more affordable price range. For that, they had to move to a less prestigious place and a bit further away on the Kowloon side (easy to reach by MTR Tsuen Wan Line station Lai Chi Kok).Restaurant Yoake makes Tempura.sukiyaki dishes but also Sushi, Sashimi but with finest
Restaurant Yoake makes Tempura.sukiyaki dishes but also Sushi, Sashimi but with finest fish available. It's absolutely worth making the effort to visit them. Kris, the owner and a chef, is very friendly and open to make new dishes and Man, his chef in the kitchen creates dishes according to the wishes of their customers. I can confirm that their food is of excellent quality and it is a pleasure to eat there the same high-class quality as in their previous location, but at a much more reasonable price range. No wonder that quite some other customers from the previous restaurant make the extra effort to travel to the Kowloon side to dine in Kris's and Man's new place. It's testimony that their food is excellent and worth the trip.
We had various tempuras, but also some excellent baby squid dish, Sashimi and a lobster made in two ways (boiled and tempura style) and further some outstanding tasty Scallops. We will return in short time with a whole group of friends.
Lobster cooked
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Baby Squid
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Sashimi
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Wagyu beef with raw red egg
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