Tokoro at the Langham Hotel HK opened earlier this year to much fanfare. It sells itself as The Spirit of Roppongi where the theatre of robatayaki and the flavours of authentic Japanese cuisine come together. A robata is a busy open space where a team under chef Takanori Hirayama grill the freshest of seafood, meats and vegetables.

mm and I went with a friend who suggested this place. We started with a supreme 18-piece sushi plate and a lobster salad. Fairly standard cold appetisers, fresh and crisply prepared.

The grilled foods included the chef’s special minced chicken skewers, scallops with mushroom in its own juice, tempura and kurobuta pork chops. Kurobuta pork is the pork equivalent of wagyu beef, coming across as slightly crunchy and well marbled.

Dessert was a tofu mousse with red bean, green tea and lime cremes, and an fantastic apple sorbet. I couldn’t help it, I kept taking spoonfuls of mm’s sorbet. Hee.

 
They even had wine flights — we shared a pinot noir and a chardonnay selection of 3 glasses each. As an indulgence I even tried a sake cocktail — sakarina was made with sake, lime juice and a little sugar.