Tatler Dining Kitchen Presents Uza By Nikushou, An Izakaya With A Difference
With the Tokyo 2020 Olympics in full swing and Japan on our minds, the launch of Uza by Nikushou this August is our little way of bringing a slice of izakaya life to the city. Envisioned and brought to life by chef-restaurateur Anthony Ng, of beloved yakiniku specialist Nikushou, Uza is a fresh take on the Japanese drinking den with unagi (freshwater eel) as its hero ingredient—in fact, the name of the restaurant is a simple amalgamation of unagi and izakaya.
One single tasting menu will be served, highlighting seasonal Japanese ingredients with three iterations of unagi—in a delicate steamed egg custard, crisp and grilled with sansho pepper, and as a classic unagi-don—and a series of unconventional izakaya dishes. Golden chicken karaage, for example, comes with a zingy mala chicken liver mayo, while delicate little gyoza feature Saga white pork and the highly coveted Taiwanese 3-star scallion. Each course is thoughtfully matched with either sake or wine, and kicks off with a glass of Ng’s own homemade umeshu on the rocks—a tart and gently sweet elixir to match with a stellar starter of summer seafood and vegetables moriawase with dashi vinegar and plum wine jelly. Ng sources two types of unagi—locally sourced large eels for the grilled crispy unagi and smaller ones from Japan's famed Lake Hamanako to feature in the chawanmushi and unagi don. Another highlight is the sababouzushi, an iconic item at Nikushou of mackerel on sushi rice that has been cooked and seasoned by the Sukiyabashi Jiro team.
Guests dining at Uza will get an exclusive taste of what's to come at the chef-restaurateur's next project of the same name—a multifaceted dining space serving both a la carte and omakase menus, with a full chef counter that will play host to various pop-up experiences and guest chef appearances. The restaurant is slated to open by the end of the year.
Summer seafood & vegetables moriawase (Photography: Mike Pickles for Tatler Dining)
Smoked A5 Hida wagyu sukiyaki with Awajishima onion (Photography: Mike Pickles for Tatler Dining)
Chicken karaage with mala chicken liver mayo (Photography: Mike Pickles for Tatler Dining)
Summer seafood & vegetables moriawase
Ume unagi chawanmushi
Homemade umeshu on the rocks
Smoked egg and karasumi potato salad
Smoked A5 Hida wagyu sukiyaki with Awajishima onion
Planeta “Eruzione 1614” Carricante 2018 (Sicily, Italy)
Grilled crispy unagi with sansho fruit sauce
Mutsu Hassen “Tsubo Hassen” junmai-daiginjo (Aomori, Japan)
Chicken karaage with mala chicken liver mayo
Gyoza with Saga white pork and Taiwanese 3-star scallion
Kracher Beerenauselese 2017 (Burgenland, Austria)
Mini Hamanako unagi don with nukazuke pickles
Takashimizu “Kaongedatsu” junmaiginjo (Akita, Japan)
HK$980 per person
HK$480 for optional beverage pairing
* Price is subject to service charge and booking fees
The menu is available for dinner only from Tuesday to Saturday, and is priced at HK$980 per person along with an optional beverage pairing priced at HK$480, featuring premium wines and sake.
We may not be able to travel to Japan, but Uza by Nikushou will certainly bring the taste of Japan to you.
Uza by Nikushou at Tatler Dining Kitchen, 1/F, Haus, 38-40 Queen's Road Central, Central, Hong Kong
Uza by Nikushou is the latest dining collaboration presented by Tatler Dining Kitchen, following the Mandarin Oriental and Krug Kitchen pop-up (13-31 July), The Arcane Collective (13 June to 10 July) and chef Antimo Maria Merone’s residency (9 March to 8 May). Follow us on @tatlerdininghk and @tatlerdiningkitchen to hear more about upcoming pop-ups and chef residencies.