One of Hong Kong’s hippest culinary boltholes of the year so far has to be Tabibito, the tucked-away Okazu (Japanese tapas) concept on so-hot-right-now Po Hing Fong – but this restaurant is about far more than just edgy digs and a cool name (Tabibito translates to ‘traveller’). Indeed the chef de cuisine, chef Noriyuki Sugies, is quite the tabibito himself; early training in Osaka took him from Bordeaux’s 3 Michelin-starred L’Aubergade to Tetsuya’s in Sydney and Asiate in NYC. Now his own Ironnori label encompasses not only his restaurant concepts (he’s also behind Rasupermen in Causeway Bay) but also two lines of ceramic tableware and a collection of celeb chef-endorsed chef’s jackets and aprons.
So it’s little surprise that a chef of Sugie’s calibre has landed such an on-point outpost, fusing Japanese flavours with various global influences, and curating these offerings to fit the current tapas trend. On the menu, which is divided into ‘raw’, ‘sea’, ‘land’ and ‘soil’ categories, this translates into dishes like uni-spiked tofu, spicy miso Wagyu tartare, baked scallops with foie gras, and 24-hr rib Nikomi with red wine demi glace and kimchi. To accompany are a selection of creative cocktails, and Tabibito also offers the complete line of Hitachino brews, with both White Ale and Pale Ale on tap. Kanpai!
20 Po Hing Fong / +852 2547 2833 / dinner Tue-Sun, closed Mon / tabibito.com.hk