[2025 Hong Kong Restaurant] Travel Guide for Hika (Updated May)

👉 Once you step into the restaurant has been warmly received, immediately served green tea, free 🆓 snacks ~ ~ 📌Dried anchovies ~ free gift ~ ~ really generous 👏 📌Fluorescent squid $88 ~ Small 🦑 ice-cold feeling, great appetizer. 📌Selected sashimi platter $488 ~ red shrimp, real bream, deep sea pond fish, tonga, scallops ~ ~ all fresh, sweet, one piece per person just right. . . Especially the super fatty toga, I still have endless aftertaste. 🥰 📌 Fried Matsutake Crab Meat Cream Cake (2 pieces) $98 ~ Bite open the hot pot has been smoking, crispy outside and soft inside, full mouth Matsutake crab meat, with cream is very smooth 📌Selected Beef Tongue $78 ~ Always afraid of beef tongue has a greasy taste, but this string of beef tongue grilled crispy, add a little seven-flavor powder to enhance the flavor, enhance the beef flavor, delicious 👍 📌Pork New Year Cake Roll $58 ~ The pork is grilled with crispy edges, and the year cake is smoky and tough, quite cute. 📌 Minced Chicken Cartilage $48 ~ Chicken has a base flavor, dot the egg yolk juice smooth, with cartilage chicken contrast interesting! ️ 📌Pu Grilled Eel Don $268 ~ Fish-shaped large bowl put the whole jumbo eel, really very large, grilled slightly burnt, aromatic, pearl rice bottom added minced meat, seaweed, even thick meat eel big mouth to eat, super satisfied. . . 😍😍 📌Fire Moxibustion A5 Wagyu and Onion Bibimbap $268 ~ Large pieces of A5 Wagyu Beef A lot of quantity, beef flavor is prominent, favorite lots of onions, mixed noodles🍜 full of beef and onion flavor, can not stop eating ⋯🥳 👉 Service is attentive, sauce must be served separately, customer-oriented, serving always for a brief introduction. . And you won't be dissatisfied with ordering slowly, ordering less... making you feel at home. . . Looking forward to coming back next time...☺️ 🏬 Fai (Causeway Bay) 🚦 3/F, Heng Wan, 66 Jardine Street, Causeway Bay ✅关注IG：@shylau_ 。 #hkig #hkfoodie #hkfoodblogger #foodlover #deliciousfood #hkfoodstagram #MobileEatFirst #camera eat first #foodie #shylau #japanesefood #Japanesefood #causewaybayfood #Causeway Bayfood #Hika #HikaHK #Grilled Eel Don #skewers #sashimi

Last time I went to a high-end Japanese restaurant with her on my sister's birthday, I got jealous when I got home, so I took advantage of her half-month hard exam, so I came with her for a super rich dinner to make her happy. In fact, in addition to feeling good food and good service, the restaurant's simple wooden design makes me feel very comfortable, it turns out at night with soft lighting more feel! The restaurant offers Omakase menu, but in the end I ordered a few foods because I saw a very attractive steamer pot. First comes the appetizer, the sashimi scallop salad, fresh scallops with refreshing scallop thread, good taste and feels very fresh and appetizing. Then came the cold bacon with truffle sauce, the whole large bacon thinly cut into slices, the bacon was super fresh but also very smooth, it felt like it melted in your mouth. It felt delicious on its own, and it was even better when dipped in a special truffle sauce. I didn't expect the truffle sauce and bacon to go so well together to bring out the freshness. Selected sushi platter (10 pieces), ten pieces of sushi are made by the master according to the season, so the ten kinds of sushi are very attractive, each piece is very fresh, my personal favorites are the Matsutake crabmeat crab paste sushi, toro sushi, seaweed sushi, and golden seaweed sushi. The most special thing is that each piece of sushi rice is small, so you can eat more of the freshness of the various sashimi. The MVP of dinner that day must be the A5 Wagyu Steamer Pot. The clerk put the whole steamer on the table and then helped me steam it. It only takes a few minutes for the Wagyu to be just steamed and cooked. The large pieces of A5 Wagyu fat have a distinct texture, which is more authentic when steamed. The meat is soft and has a super strong beef flavour. It can be dipped in egg batter to make it even more delicious. Don’t miss the bottom of the vegetables, tofu and mushrooms to absorb the meaty flavor of the wagyu beef, so it’s just as tasty. Finally, we had the Matsutake Crabmeat Hot Spring Egg with Sesame Sauce Cold Udon. The Crabmeat Hot Spring Egg was mixed with the cold Udon and eaten together. It was full of fresh crab meat and egg batter hanging over the bouncy udon. The taste was really rich. Originally planned to have an ice cream, but I was really too satisfied with the food, the stomach has no place, so leave it for next time to eat again! 📍3/F, Heng Wan, 66 Jardine Street, Causeway Bay

This "Fai" in Causeway Bay 🚇 is definitely a high-end, high-quality 👍 and value for money 💰 Japanese restaurant, definitely the ultimate enjoyment of color and flavor 😍, especially the premium 🇯🇵 Japanese A5 Wagyu chef-served package we chose this time, original price 💰 $ 988 but now on special offer 🤩 $ 688 / person, and they also have several 🤤 special lunch is so cheap! Appetizers ✌️ Two types: The water cloud real bream🐟 has refreshing real sea bass🔪 sashimi on top, and there is a sweet and sour refreshing 🤤 water cloud underneath, which is super ☺️ appetizing! The meat of sea snails is soft, smooth and fresh😋. Seasonal selection 🐟 seafood sashimi ✌️ two: The red shrimp🦐 sashimi is served with some salmon caviar, and the bottom is stuffed with a slice of 🍋 lime. It's sweet and sour and fresh🤤, very delicious. The right-mouth fish 🐟 sashimi is rich in oil 🥰, with a little 🤏 of mustard grapefruit juice added, it tastes 😋 refreshing and not greasy. Dagen A5🐂 Wagyu Tataki: The surface of the wagyu beef is lightly 🔥 grilled, forcing all the grease aroma out🤤, the bottom is served with some daikon, 🧅onion and sesame, taste and texture 👍 is very rich, plus a little 🤏 their special sauce, has a significant ⬆️ freshness effect, is definitely a good match for tasting Wagyu sashimi 🔪. Smoked 🧀 Cheese with Beef Tongue: 🔥 Grilled and fragrant, soft, soft and smooth beef tongue 👅, with the crust is a little crispy 🥰 inside and very rich milk 😋 smoked cheese 🧀 turned out to be very good, very cheese! A5 Wagyu 🍣 Sushi: Lightly grilled 🔥 A5 Wagyu slices rolled 🤏 a little sushi rice, plus a special 😍 sauce, I joined the basil leaves below 🌱 and the onion sesame on top together 🤤 into the mouth, the unique sweetness of Wagyu in the mouth 🤩 burst, the taste is endless! Coincidentally tonight they are holding a 🗾Gifu Sake Festival, you can try a variety of sake 🍶 and ume 🥃 from 🏯 Gifu Prefecture in Japan for free 💰, the staff is also very enthusiastic ☺️ to introduce us to different liquor 🥰 features, it's super great! Drinking 🍶 sake and waiting for the time to eat A5 Wagyu ♨️ steamer pot The chef suddenly handed over a plate of 😍 shrimp said to treat us to eat, it was too 🤩 surprise! A5🐂 Wagyu Steamer♨️ Pot: Steamer Cuisine Seiromushi is a popular 🥢 local cuisine in Kyushu, Japan. Mini 🐂 Wagyu Vegetarian Noodles: I didn't expect this 🍜 vegetarian noodles to be so high quality 🤩, a large piece of plump A5 Wagyu 😍 so that the soup has a fresh and sweet 🐟 salmon flavor, but also has a 🐂 wagyu aroma, thin noodles 🍜 are very smooth, full of flour flavor 😋! Pumpkin 🎃 dumplings with tofu 🍨 ice cream: The pumpkin puree🎃 with a little 🥥 coconut flavor is very sweet, soaked in fresh tofu ice cream 🍨, plus a little red beans 🫘, almond slices and soft ⚪️ white jade balls, it feels 🤤 very sweet and comfortable, making this meal 🏯 a perfect Wagyu sentence feast. Fai (Causeway Bay) Address: 3/F, Heng Wan, 66 Jardine Street, Causeway Bay #Faihika #hk_hika #Causeway BayJapanese Restaurant #Causeway BayJapanese Restaurant #Causeway BayJapanese Cuisine #High-end Japanese Restaurant #High-end Japanese Restaurant #Japanese A5 Wagyu #Wagyu Feast #Chef's #omakase #Water Cloud #True Snapper #Sea Snail #Red Shrimp Sashimi #Right Mouth Fish Sashimi #Salmon Caviar #Japanese Daigen #Wagyu Sashimi #Smoked Cheese #Beef Tongue #Wagyu Sushi #Sea Sake #Steamed Wagyu Rice #vegetarian noodles #tofu ice cream

#Halloween2023 #foodie #Register for hotel test sleeper Sushi restaurants are popping up like mushrooms after a rain. As I have high demands for Japanese food, I found a high-quality Japanese restaurant in Causeway Bay. The floor-to-ceiling glass windows allow diners to enjoy the city view of Causeway Bay. It also provides omakase and a la cart menu! This time we chose a la carte food to satisfy our desire to eat both sukiyaki and sushi! △ ▽ △ ▽ △ ▽ △ ▽ △ ▽ △ ▽△ ▽ ·Stockfish Slightly crispy and burnt! The texture is like potato chips! It’s even more flavorful with mayonnaise! ·Sushi 10 pieces 🔹◉Crab meat and crab roe sushi The weather is great these days, with both crab meat and crab roe being rich! 🔹◉Red shrimp sushi Sticky, elastic, and extremely sweet! 🔹◉Golden Eyed Carving Sushi The taste is sweet and fresh! Very fresh food 🔹◉Pond fish The taste is light, but fresh and elastic 🔹◉Belt Applying yuzu vinegar makes the scallops sweet and sour, and the whole mouth is filled with this sweet and happy feeling 🔹◉Toro Full of oily aroma, no tendons, smooth and tender 🔹◉Naked Slightly sour, not too much tendon, strong fish flavor but not fishy 🔹◉ Pingzheng Chewy! The meat is tender and fat-rich! 🔹◉Abalone It's chewy and comes with seaweed sushi rice! 🔹◉ Tamagoyaki 🔹◉Sea urchin ·A5 Wagyu Sukiyaki A5 Wagyu is considered the highest grade Wagyu, with extremely smooth meat and rich fat texture, making the meat more tender and juicy! When grilled, the fat melts, making the meat more tender, and every bite is filled with the aroma of gravy and fat! There are also green onions, mushrooms, tofu and soy sauce in the pot! After the Wagyu beef is cooked, you can even dip it in raw egg and sesame sauce! ·Chicken skin dumplings58 Use chicken skin instead of dumpling skin, the chicken skin is fried so fragrant! The filling inside is full, the chicken and cabbage are mashed into puree, which is really a surprise ·Chicken breast triangle bone 58 It's crispy, a bit like eating chicken cartilage, and a bit gelatinous! Seasoning with black pepper can bring out the meaty flavor ·Large leaf pork roll 48 Wrapping pork with basil leaves, adding meat to the meat, and seasoning with black pepper, it has a unique flavor ·Miyazaki pork belly 68 The fat layer and the buried meat are distinct, rich in taste, and the pork flavor is more prominent than ordinary pork belly. ·Minced chicken cartilage 48 The chicken cartilage is mixed in a crispy texture and the sauce makes the flavor even richer! Hika 3/F, Hang Wan, 66 Jardine's Bazaar, Causeway Bay