The Fukuoka-born restaurant group introduces seasonal à la carte plates, from uni-topped claypot rice to kiwi tempura, bringing a fresh wave of Kyushu flavours to Hong Kong.
Hong Kong’s culinary scene just got a hearty dose of Kyushu soul as Nagaoka Hakata Tempura, the celebrated Fukuoka-style izakaya, unveils an extensive new autumn à la carte menu at its Causeway Bay outpost. Available now, the refreshed offerings spotlight crispy made-to-order tempura, piping-hot claypot rice, and a creative twist on traditional Japanese drinking snacks, all designed to transport diners straight to the bustling streets of Hakata.
A Menu That Marries Tradition with Creativity
The new menu serves as a love letter to Fukuoka’s rich food culture, introducing a lineup of signature dishes that go beyond the expected. Among the standout cold appetizers is the intriguing mentaiko (spicy cod roe) pudding, a silky, savoury custard that challenges the palate in the best way. For a taste of the sea, the seven-piece seasonal sashimi platter is meticulously composed with the day’s freshest catch, and chefs will even hand-form one of the selections into a delicate sushi piece tableside.
Vegetable and seafood lovers alike will find plenty to admire. The sakura shrimp tempura Caesar salad, finished with a generous shaving of Parmesan cheese at the table, offers a salty, umami-rich crunch. Meanwhile, the crispy homemade chicken tsukune (chicken meatball) uses locally sourced Nagasaki chicken, and the daily-fresh soy milk tofu is served with a luxurious crab meat sauce. A true highlight is the large clam tempura, which bursts with sweet, briny juices, while the menu also introduces a local touch with small mantis shrimp—a first for the Hong Kong branch.
Claypot Rice and Desserts Steal the Show
The restaurant has expanded its beloved selection of claypot rice dishes to eight varieties, each cooked to order in traditional donabe pots. The Hakata “Sanshi” Chicken Rice is a Hong Kong exclusive, simmered with chicken and burdock root in a rich, savoury dashi. For a touch of luxury, the Uni (Sea Urchin) Claypot Rice comes generously topped with golden sea urchin, which a server will theatrically fold into the steaming rice at the table. The Mackerel Mentaiko Rice offers a delightful contrast of rich, oily fish and spicy, piquant cod roe—a combination that is pure comfort.
No meal is complete without something sweet, and the dessert menu delivers with a show-stopping golden kiwi tempura, served warm with sweet red bean paste and chewy mochi. It is a light, tangy, and texturally playful end to a savoury feast.
Practical Information for Food Lovers
To complement the new dishes, the restaurant is pouring its signature house-made yuzu lemon shochu soda alongside a curated selection of Fukuoka-sourced local sake, ensuring a well-rounded dining experience.
The restaurant is located at Shop 226-229, 2/F, Three Garden Road, 1 Sunning Road, Causeway Bay. It is open for lunch from 11:30 am to 3:30 pm (last order 3:00 pm) and for dinner from 5:00 pm to 11:00 pm, with the omakase experience available from 6:00 pm onwards (last order 10:00 pm). Please note that the restaurant also offers a private room for up to six guests, with a minimum spend of HK$2,000 for lunch and HK$4,000 for dinner (10% service charge applies).
With this bold new menu, Nagaoka Hakata Tempura cements its status as a go-to destination for those seeking an authentic yet inventive taste of Fukuoka in the heart of Hong Kong. Diners are encouraged to visit early to secure a spot at the counter and watch the culinary action unfold in real time.