New Happy Hour Enhances the Immersive Spirit of Vibrant Al Fresco Dining with Elevated Tokyo and Hakata-Style Yakitori, Robatayaki and Washoku
Hong Kong– Convivial yakitori-izakaya NADAGOGO, known for its authentic Tokyo and Hakata-style yakitori, robatayaki and washoku, is expanding its crowd-pleasing culinary offerings with the introduction of an extensive menu of authentic Edomae tempura highlighting sensational seasonal seafood. A lively new happy hour offers a refreshing escape from the weekday grind, with its al-fresco dining area particularly popular for soaking up the vibrant atmosphere and elevated Japanese fare.
Evoking Kobe’s gourmet culture, the new culinary gem in Ship Street, Wanchai, has earned rave reviews for its affordable menu and eclectic ambience since opening this June. The Premium Tempura Menu, available every evening, presents a selection of delicate yet satisfying dishes bursting with exquisite flavours. Each piece of Edomae tempura is crafted with low-gluten batter and cooked using a unique deep-frying formula blending sesame oil and salad oil, achieving a feathery texture and rich flavour – served alongside a range of homemade condiments, including truffle salt, seaweed salt, grated radish and red miso.
A signature offering is Kuruma shrimp from Kagoshima, a tempura mainstay in Japan during the summer months. They are plucked live from the izakaya’s tank for the sweetest and freshest of delicacies (Live Japanese Kuruma Shrimp Tempura, HK$178).
Three other tempura catches kept in the tank and cooked to order will similarly appeal to seafood purists. Buttery Edo abalone from Hokkaido, whose softer texture reminds of slow-cooking rather than frying, is accompanied by abalone liver paste and lashings of homemade sauce in Live Japanese Abalone ‘Haliotis Discus Hannai’ Tempura (HK$268).
Live Japanese Scallop Tempura (HK$108) are sashimi-grade shellfish caught in the pristine waters of Hokkaido, while Live Japanese Clam Tempura (HK$138) feature the large Gari, or sunset, clams from Aichi Prefecture that outshine rival varieties with their plump, juicy texture. Weighing over 100g each, they are fried for just 40 seconds to create smooth and tender treats that are a testament to the chefs’ precision.
Hokkaido Horsehair Crab Tempura (HK$1,880, 3-day advance order required, serving 4 persons) is a must-have. Each 500g crustacean is painstakingly prepared – the fragrant crab meat is loaded into a light, flaky coat of batter that melts in the mouth, leaving a meaty indulgence on the palate.
Accented by fresh green shiso leaf, the complex taste profile of ‘Bafun’ uni brings dense umami flavour and rich Insta-worthy colour to Hokkaido Sea Urchin Tempura (HK$188). Prized for its soft, sweet goodness, Silver Sillago Tempura (HK$78) is the chefs’ highlighted choice for Seasonal Japanese Fish, while Seasonal Japanese Vegetables starring Eggplant Tempura (HK$48) and Hokkaido White Sweet Corn Tempura (HK$58) offer refreshing and nutritious complements to the seafood and meat tempura offerings.
Tender, juicy chicken yakitori is a speciality of the house and its thin, naturally crispy skin, hand-trimmed of fat and cooked at high temperatures for extra crunch, takes a bow in Japanese Chicken Skin Tempura (HK$68).
Premium beef cuts used at the robatayaki table translate into the tempura bliss of A4 Miyazaki Japanese Wagyu Tenderloin Tempura (HK$188). This award-winning wagyu is blessed with an excellent meat-to-fat ratio for a succulent, richly textured mouthfeel. The izakaya’s seasoned culinary masters meticulously wrap the tender centre fillet in fragrant Japanese shiso leaf and fry it until medium cooked, unlocking an uplifting symphony of flavours that elevates the senses.
Capping off the menu, Scallop and Shrimp Cake Tendon (HK$178) blends delicate Hokkaido scallops and sweet shrimp into juicy, fragrant fritters. These crisp tempura bites are served atop fluffy rice for a harmonious texture and flavour experience.
After a day at work or out in the sun, NADAGOGO is a soothing escape for relaxing with friends, awash in the laid-back ambience of the 5 Nada villages and its al-fresco dining setting. The newly introduced Happy Hour (5:30 p.m. to 7 p.m. Monday to Friday, except public holidays) captures this tradition with a buy-one, get-one-free offer featuring a cool, thirst-quenching draught of Yebisu Premium Malt (HK$78) or Sapporo Premium Beer (HK$72), or a house signature Whisky Highball (HK$78).
The extensive drinks menu offers a range of refreshing options including the bold kick of shochu, smooth Japanese liquors and a curated selection of seasonal sake, with many rare and limited-edition bottles available. These sake choices are excellent complements to its signature yakitori, kushiyaki and robatayaki dishes and more.
Merriment and culinary marvels flow throughout the day at this dynamic yakitori-izakaya. A dedicated lunch menu (served from 12:00 noon to 2:30 p.m., between Monday and Friday) invites the area’s business crowd and pleasure seekers to savour affordable sets showcasing the specialities of each chef and a rotating selection of seasonal delights. Star attractions include Grilled Japanese Chicken Thigh Set (HK$168), Daily Kushiyaki Set – 5 Kinds (HK$158), M7 Australia Wagyu Harami Steak Set (HK$218), Nadagogo-style Chicken Salt Ramen (HK$148), Daily Sashimi Set – 5 Kinds (HK$328) and Grilled Pork Belly Saikyo Miso Sauce Set (HK$168), each including appetiser, pickles, steamed egg custard and miso soup.
NADAGOGO‘s multifaceted approach promises a genuine Japanese dining experience of the highest quality, led by joyful discovery and shared celebration. The welcoming interiors balance contemporary aesthetics and traditional authenticity, conjuring the charms of picturesque Kobe. Serene tones of earth brown, warm sand and cool grey, accented with wooden beams, stone features, lanterns and Shinto straw ropes, extend beyond a statement dining counter to a 1,000-plus sq.-ft space seating over 65 guests. The experience is further enhanced by a 12-seat semi-private room and an eclectic courtyard.
