2010 Sep 20 New Openings: Hon Kaku
Li Weitao (李卫涛), a Beijinger with eight years of sushi making experience in Tokyo, is aiming to bring his understanding of Japanese cuisine back to his hometown. With this aim in mind he has opened Hon Kaku (本格) – “authenticity” in Japanese – a restaurant that lives up to its name.
A trilingual menu (English, Chinese & Japanese) includes traditional Japanese items such as sushi (RMB 20-120), sashimi (RMB 20-180), soup (RMB 20-30), boiled seafood(RMB 30-50), tempura (RMB 30), grilled seafood (RMB 30), and dishes for drinking (RMB 10-38). The “bomb-burst” category (RMB 58-88) was the most eye-catching.
“It’s quite popular in Tokyo,” Li said of the bomb burst as he served up a colorful collection of ground toro, salmon roe, raw urchin, minced octopus, squid and scallion, all topped by a key ingredient – natto, or soybeans well-fermented into a slippery texture. All these ingredients were assembled into a flavor-bursting “bomb”! Be warned, it’s an acquired taste, especially if you are not quite into raw seafood and sticky textures.
With their commitment to maintaining the Japanese style, only traditional sushi made of seafood and rice can be found at Hon Kaku. “It’s simple, but tastes rich,” comments Chef Li. While I was sitting by a classic glass counter showcasing a range of seafood, sampling thin sushi rolls made of tuna, pickled radish, rice and seaweed, my taste buds fully felt the clear umami of fresh fish, perfect married with sweet and sour sushi rice in a subtle balance.
The sashimi was fresh and affordable. The snappers and flatfish (RMB 38) were cut into transparent slices, and tasted refreshing too.
Daily 5-11.30pm. Rm A101, 1/F, Shifanghaoting, 16 Xinyuan Nanlu, Chaoyang District. (8453 1105)
本格, 朝阳区新源里南路15号世方豪庭一层A101
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