Lai Chi Kok, Hong Kong — KINZAKAYA, the beloved Japanese izakaya nestled in the heart of Lai Chi Kok’s commercial district, has launched an ambitious new menu that reimagines classic flavours through contemporary techniques. With a head chef boasting over a decade of omakase experience, the restaurant is now offering seafood enthusiasts a fresh lineup of dishes that blend premium ingredients with inventive presentations, from cod skin crisps topped with seasonal sea urchin and Kagoshima wagyu to a DIY stone-grilled rice bowl series.
A New Chapter for a Neighborhood Favourite
Since its debut, KINZAKAYA has carved a niche among Lai Chi Kok diners for its creative take on Japanese cuisine. The restaurant’s interior strikes a balance between modern comfort and traditional aesthetics, featuring three tatami-style private rooms that can accommodate eight to ten guests each. Sliding wooden doors between rooms can be opened to create larger spaces, making the venue suitable for both intimate dinners and group celebrations.
The kitchen is led by a chef with more than ten years of omakase experience, who now brings that precision to a series of bold new offerings.
Reinventing the Crispy Base: From Tempura to Cod Skin
One of the most notable changes in the new menu involves the foundation of KINZAKAYA’s popular “crispy” dishes. Previously built on seaweed tempura, the updated versions now use lightly toasted cod skin—crafted from deep-sea fish fillets—as the base. This subtle, briny platform pairs naturally with seasonal ingredients.
Two standout items in this category are the “Sea Urchin Grilled Wagyu Shrimp on Cod Skin Crisp” and the “Sea Urchin Grilled Wagyu Squid on Cod Skin Crisp.” Both feature whole slices of Kagoshima triangular wagyu, a rare and premium cut sourced directly from Japan. The beef is lightly seared to lock in its juices, then layered with melt-in-the-mouth seasonal sea urchin. The shrimp version offers a bouncy, naturally sweet contrast to the rich beef, while the squid iteration delivers a clean, crisp bite that keeps the dish refreshingly light.
The “Flame Don” Series: DIY Rice Crackers Take Center Stage
For those who crave texture, the new “Flame Don” (焱丼) series invites diners to take control of their meal. Unlike conventional stone-grilled rice bowls, these dishes allow guests to adjust the heat themselves, creating a custom layer of crispy rice cracker at the bottom.
Two variations are currently available:
- “Flame Don: Right-eye Flounder Edge with King Crab Leg” — Torched flounder fin pairs with sweet king crab meat and salmon roe for a clean, layered flavour profile.
- “Flame Don: Foie Gras and Smoked Duck Breast” — A decadent option featuring melt-in-the-mouth foie gras alongside smoked duck, with thick-cut butter and cheese melting slowly under the stone pot’s heat, producing stretchy cheese pulls.
Both bowls are topped with a soft moon-viewing egg, whose rich yolk soaks into the warm rice and crispy bits below.
Sweet and Savory Surprises
The new menu also includes a playful “Caramel Butter Corn Crisp Ball” — sweet corn kernels shaped into a spherical tempura, fried until golden, then tossed with butter and drizzled with caramel syrup before being lightly torched to create a brittle, glass-like coating. The result is a crunchy exterior giving way to a soft, sweet interior.
For summer, the “Miyazaki Sweet Potato with Ice Cream” offers a limited-edition dessert. Japanese sweet potatoes, known for their natural honey-like sweetness, undergo a triple process of steaming, baking, and frying to achieve a crisp skin and fluffy interior. Served with cold ice cream, it delivers a dramatic hot-cold contrast.
The “Silver Don” and Other Signature Bowls
Beyond the interactive Flame Don series, the “Silver Don: Right-eye Flounder Edge with Yuzu Vinegar” remains a bestseller. The chef selects exceptionally fatty flounder fin, torches it to release its rich oils, then balances the richness with tangy yuzu vinegar and salty salmon roe. The result is a masterclass in contrast—decadent yet refreshing, and widely regarded as the restaurant’s crown jewel.
More to Explore: A Menu Built for Sharing
KINZAKAYA’s existing lineup continues to draw loyal fans. The signature “Gold Cup” combines sea urchin, salmon roe, minced tuna belly, and snow crab meat in one bite. Other popular options include:
- Sea Urchin Minced Tuna Belly on Thousand-Layer Crisp
- Caramelized Foie Gras and Wagyu on Thousand-Layer Crisp
- Torched Right-eye Flounder Edge with Minced Tuna Belly on Seaweed Sandwich Crisp
- Torched Four-Head Giant Tiger Prawn (approximately 10 inches)
- “Full Don”: Sea Urchin, Foie Gras, and Salmon Roe Rice Bowl
- Golden Dragon Roll with Sea Urchin and Tuna Belly
- Homemade Chicken Skin Shrimp
Interactive Dining: The “Flame Don” Experience
The new “Flame Don” series redefines the stone-grilled rice bowl concept. Instead of a pre-cooked dish, diners receive a hot stone pot and control the cooking process themselves, allowing them to achieve their preferred level of rice cracker crispness. The “Flame Don: Right-eye Flounder Edge with King Crab Leg” combines torched flounder fin with sweet crab meat and salmon roe for a clean, layered taste. Meanwhile, the “Flame Don: Foie Gras and Smoked Duck Breast” caters to meat lovers, with rich foie gras and smoky duck breast melting into butter and cheese under the stone pot’s heat. Both bowls are crowned with a moon-viewing egg, whose yolk enriches every bite.
A Dessert Worth the Heat
The “Caramel Butter Corn Crisp Ball” is a study in texture: sweet corn kernels shaped into a spherical fritter, fried to a golden crunch, then tossed with butter, drizzled with caramel, and torched to form a brittle shell. It’s indulgent, playful, and dangerously addictive.
For a lighter finish, the “Silver Don: Right-eye Flounder Edge with Yuzu Vinegar” remains a top seller. The chef selects exceptionally fatty flounder fin, torches it to release its oils, then pairs it with citrusy yuzu vinegar and salmon roe. The acidity cuts through the richness, creating a balanced, crave-worthy bowl.
Practical Information for Diners
KINZAKAYA is located at G/F, 909 Cheung Sha Wan Road, Lai Chi Kok. It operates daily from 12:00 PM to 3:00 PM and 6:00 PM to 10:30 PM. Reservations can be made by phone at (+852) 2633 2552 or via WhatsApp at 5980 8909. Follow their latest updates on Instagram at kinzakaya.hk.
The Bigger Picture: Innovation in Hong Kong’s Izakaya Scene
KINZAKAYA’s new menu reflects a broader trend in Hong Kong’s dining landscape: the fusion of traditional Japanese techniques with local and global influences. By sourcing premium ingredients like Kagoshima wagyu and seasonal sea urchin directly from Japan, and reimagining classic formats like the stone-grilled rice bowl, the restaurant is positioning itself as a destination for adventurous eaters.
For seafood lovers and omakase enthusiasts alike, this latest offering from KINZAKAYA represents a compelling reason to revisit Lai Chi Kok’s dining scene. Whether you’re after the interactive Flame Don experience or the refined simplicity of the Silver Don, the new menu promises a journey through texture, temperature, and taste.