Exquisite Omakase-style Tori Kappo in Central: Executive Chef Chikashi Yoshida and his team hailed from Japan will be sharing their omakase-style (dishes selected by the chef) Tori Kappo dining experience with the Central neighborhood.

Look & Feel: Bringing the authentic Japanese dining experience to Hong Kong, Kicho recreates the intimate interior with a natural palette, showcasing the team’s contemporary rendition of Japanese counter-dining tradition in the spacious 800 square feet dining area.

On The Menu: “We are thrilled to bring our unique omakase-style Tori Kappo dining experience to Hong Kong gourmets,” says Mr Masashi Kamatani, Managing Director of AP Place Hong Kong Co. Limited. Spanning soup, appetisers, creative yakitori skewers, vegetable dishes, rice or noodles, and dessert, dishes at Kicho vary according to the season and the culinary team’s instinct.

Kicho’s main ingredient, Kuro Satsuma, is raised sustainably with special care in the group’s partner farm in Kagoshima Prefecture and is distinguished by the blackish-red faces and superior meat, which easily makes it one of the most flavoursome Japanese chickens. It is also known for its tenderness from the grilled or when cooked at high temperature — which is exactly what diners are going to find in Kicho. In the menu orchestrated by Yoshida’s team, diners get to experience the umami flavors of the Kuro Satsuma chicken via the restaurant’s ‘comb to claw’ dining concept that may include chicken neck with mustard; chicken heart drizzled in homemade ginger and scallion sauce; slow-cooked chicken comb; tsukune (chicken meatball); chicken liver; chicken wing; and chicken thigh enlivened by the chef’s special sauce.

Kicho’s team then perfects the night with its sake and wine pairings. Thanks to the master brewer Mr Masashi Kamatani, diners get to pair their food with sake labels that are exclusive to Hong Kong, while exploring other Japanese alcoholic drinks such as Fukuoka Prefecture’s Yama no Kotobuki Munakata, the earthy Kidoizumi AFS from Chiba and the crystalline brew of Sake Hundred Byakko with an 18% Seimaibuai level.

Great For: Small-group gatherings.

FYI: All alcoholic offerings will be available at Kicho after its soft-opening period.

This writeup is a news piece and was not based on a restaurant visit. The Loop HK will update this post once we’ve visited in person.

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