Wan Chai, Hong Kong｜Kaneko Hannosuke

Che Hai Old Soft Shell Crab Tendon (⭐⭐⭐⭐⭐) Give it a try for a limited time when one is coming. This Tendon is very rich, including car Ebi, soft shell crab, small squid cake, pod peas, seaweed, and a hot spring egg. The highlight is of course the veteran car, which can only be exaggerated and top-notch. It tastes fresh and the meat is firm. The soft-shell crab is thick and delicious when fried, but it doesn't overwhelm its delicious taste. In addition, I would like to thank the waiter for carefully reminding us not to mix the hot spring egg with the rice until halfway through the meal, so that we could taste both flavors. Shangtiandon (⭐⭐⭐⭐⭐) In addition, this one ordered by a friend is also very good, including chehai old, white fish, small column squid tempura pancake, seaweed, pod peas and hot spring eggs. The cooking time of the rice fish is just right, which can keep the fish fresh and tender, and the outside is crispy. In addition, the Xiaozhu squid tempura cake has a special taste. The squid is chewy and feels fresh.

We ordered the signature Edomae Premium Tempura Rice Bowl(江戶前天共). This includes toppings of Conger Eel, Shrimp, Mixed Seafood Fritter, Soft Boiled Egg, Seaweed, Snow Pea. This don is very worthwhile to try, with all those rich toppings overwhelming the japanese chewy rice. The portion of sashimi is large enough that satisfy your appetite of japanese food! We have also upgraded our don to get the extra tempura, which is what here famous for. One thing to highlight is definitely the tempura conger eel of the length of 30cm. Even though the tempura skin is deep fried with all those crispy taste, but the inner side of the eel is still very freshly sweet. For our party of 3 people, we also order the set of mini tempura rice bowl and inaniwa udon. The mini bowl is exactly the same but of a smaller size of the signature one. Udon is of chewy texture of the noodles, the soup is pretty hot and perfect for this winter. We even ordered extra tempura, including mushroom, seaweed, and our favorite congee eel.

The best tendon in Hong Kong. Not oily nor too sweet, just purely gold.