Honjo, a modern Japanese restaurant, recently launched new dishes, featuring soft-shell crab tempura with green chili salad dressing and vegetables, as well as fried Japanese tofu salad with Japanese radish, cucumber, chili, pickled red onions, and green cucumber puree.
Hand-rolled sushi also launches new products, including spicy tuna crispy rolls with tuna, avocado, shiso leaves, salmon roe, pickled radish, and crispy rice, offering multiple textures. The shiso spider tempura roll is made with soft-shell crab tempura, topped with mentaiko and Japanese pickled ginger, and drizzled with shiso leaf juice. For vegetarians, there is a vegetable tempura roll with Japanese sweet potatoes, lotus root tempura, pickled radish, burdock, and more.
The grilled section includes salt-grilled oilfish and shark, which are grilled in the traditional Japanese salt-grilled method until the surface is slightly crispy, with tender and juicy meat. The grilled king crab legs are slow-cooked with coriander, yuzu vinegar, and butter.
Japanese traditional flavorful kama-meshi comes in three different flavors, including wagyu kama-meshi with Japanese onsen egg and truffle soy sauce, king crab kama-meshi, and Japanese mushroom kama-meshi, with generous portions that can be shared with friends.
Address: 1/F, 77-91 Queen’s Road West, Sheung Wan
