Hong Kong – Traditional Fukuoka-style ‘hakata-ku’ skewer bar KIDO is now opened in trendy Tsim Sha Tsui dining enclave Minden Avenue.
Crafted to highlight the authentic flavors of Fukuoka’s ‘hakata-ku’ style of ‘yakitori’ grill bars, KIDO’s menu headlines premium quality Yakitori Chicken Skewers – from Thigh, Neck, and Skin to Liver, Heart, and Brisket (HK$35 – HK$65). Prized female Yamato Nikudori chicken, specially reared for strong flavor and juicy texture is exclusively sourced from farms famous for the breed around Nara City in south-eastern Japan.
KIDO’s ‘hakata-ku’ skewers combining vegetables and fruits offer healthy options – from Sangen Pork Rolls with Fuji Apple (HK$28), Japanese Spring Onion (HK$28) or Avocado (HK$28) to purely vegetarian skewers of Kagoshima Anno Sweet Potato (HK$42), Okra (HK$29), Japanese Mountain Yam (HK$36) and Manganji Green Pepper (HK$36).
Grilling is also at top level – over odorless high carbon ‘binchotan’ charcoal made from Japanese oak, prized by chefs worldwide.
Deep-fried ‘kushikatsu’ skewers are also on the menu, with popular favourites from across Japan including Tokyo Bay Abalone (HK$78) and Osaka specialties with a French twist – White Asparagus with Bacon (HK$42) and Truffle in Deep Fried Potato (HK$30) – along with Deep Fried Prawn (HK$52), Deep Fried Scallop (HK$88) and Deep Fried Lotus Root (HK$38).
Also destined for Instagram fame on the menu is an iconic family recipe of Head Chef Kimura Junichiro, Miyazaki Fried Chicken with Tartar Sauce “1956” (HK$88). The tempura-fried chicken nanban was invented by Chef Kimura’s father, nicknamed ‘god of chicken’, at his Miyazaki restaurant Ogura on Kyushu in 1956 – and has since become a national treasure, imitated across Japan. To this day, Ogura remains a mecca for the specialty, with the secret family recipe now also exclusively available at KIDO.
Along with signature Miyazaki Fried Chicken “1956”, famous grilled specialties of Miyazaki also feature Miyazaki-style Sizzling Charcoal Grilled Chicken Thigh (HK$218) and Miyazaki Premium Wagyu Beef (HK$88).
Main courses extend to Karaage-style Chicken Drumsticks (HK$168), Miyazaki-sytle Kamaage Udon Noodles (HK$78), Onsen Egg & Chicken Rice (HK$78) and Soy Sauce Grilled Rice Ball (HK$42).
Among Tokyo-style tempura are Shrimp with Bitter Melon Roll (HK$48), Mentaiko Shiso Leaf Roll (HK$48) and Miso Sauce Grilled Eggplant (HK$35).
Completing the menu are appetizers including KIDO Home-made Premier Crab Roe Miso Paste Dipping Served with Assorted Fresh Vegetable Sticks (HK$128), KIDO Home-made Pickled Vegetables (HK$72) and Calabash Shibazuke Pickles (HK$72).
Set lunches with rice, miso soup, salad, appetizer, Japan-style steamed egg, Japanese pickles, and dessert are priced from HK$158 – HK$298.
They include Chef Kimura’s famous family “1956” fried chicken (HK$ 158; can add curry sauce), Five Assorted Yamato Nikudori Grilled Chicken Skewers plus Home-made Chicken Meatball Skewer (HK$388), Five Assorted Deep-Fried Skewers (HK$248), and Five Assorted Vegetable Roll Skewers (HK$268).
The drinks menu is headlined by a range of premium Suntory single malts, premium shochu, sake, and whisky uplifting the convivial ‘yakitori’ bar experience.
An entire ‘sake wall’ showcases choices including Niida Honke Shizenshu, Kinmon Sekai Taka, Zaku Miyabi no Tomo, Nakadori, Ama no To 45%, Echigo Zakura Junmai Daiginjo, Tsushimaya Yamada Nishiki Junmai Daiginjo, Kagamiyama Senshu Ryumyaku, Koshi no Yuki Tsubaki Tsuki no Tamayura, Zaku Kanade no Tomo, Koshi no Tsuru Premium, Ama no To Diamond Dust and Akabu Junmaishu.
KIDO’s traditional small ‘theatre’ doorway is deliberately designed to symbolize ‘entering a new world’ beyond the ‘outside world’.
With both communal ‘kaunta seki’ counter and intimate booth seating for 43, traditional Japanese music enhances the authentic, casual ambiance of the dimly-lit 1,000 sq ft interior, styled with wooden fixtures contrasted by red and burnt orange accents. Beneath a traditional Japanese tiled roof, the counter bar is strikingly featured by a hammered copper ‘exhaust’ structure over the grill.
Founder and CEO of Bird Kingdom Group, Eric Ting said: “KIDO responds to Hong Kong’s craze for Japanese comfort food with a fresh new hideaway concept introducing Japan’s timeless, informal yakitori grill tradition to one of Hong Kong’s trendiest backwaters for both locals and international visitors in the heart of Tsim Sha Tsui.”
KIDO is launched by Hong Kong’s Bird Kingdom restaurant group, with sister restaurants including Greater China Club, UMAI and Rustico at Lai Chi Kok dining destination D2 Place, RAMEN CUBISM in Central and most recently Tsim Sha Tsui, and Peony Garden in West Kowloon Cultural District.
KIDO is located at G12-13, 8 Minden Avenue, Tsim Sha Tsui, Hong Kong. It opens from Sunday to Thursday, from 12:00 noon to 14:30 p.m., and from 6 p.m. to 11 p.m.; and Friday and Saturday, from 12 noon to 14:30 p.m., and from 6 p.m. to 12 a.m.
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