Modern izakaya ToriHachi opened at the end of 2021 at K11 ATELIER in Quarry Bay, a growing business district with plenty of corporate offices. The small eatery is the newest venture of OBH F&B Group, which is also behind vegan restaurant MA and The Seeds of Life and contemporary teppanyaki restaurant T8 in Central. The group began as a wine distributor and is now a restaurant conglomerate.
Although the interior is clean and minimalist, veneered in natural wood with grey stone accents, ToriHachi feels cosy thanks to its relatively small footprint. The central focus of the restaurant is the open kitchen, ringed with bar seating.
A delicate, beautifully presented bowl of tuna millefeuille ($108) greeted us at the beginning of our meal. The seven-layer salad is comprisesd of grapefruit and soy sauce gelée, avocado, scallion mascarpone, spring onion and minced tuna over a bed of chewy quinoa, crowned with salmon roe and a crunchy, biscuity lattice motif. We really enjoyed the varying textures and flavours – a treasure trove of delicious surprises.
The chicken-skin lollipop ($35) features crispy chicken skin sandwiched between crunchy Hokkaido Tokachi cheese. The savoury crunchiness whet our appetite for more.
Reminiscent of one of our favourites at Yardbird, the sweetcorn tempura ($50) is a hefty ball of piping-hot corn kernels held together by a batter that somehow manages to hold the kernels together and give incredible crunch without being thick and starchy.
A substantial set lunch offering, the unagi don ($148) comes with three sides, ranging from sweetcorn and pumpkin chowder, to a sweet and crunchy apple, potato and celery salad dotted with umami pops of fish eggs, to aubergine brined in dashi and topped with bonito flakes. The lunch set is great value for money, considering the high quality of the dishes, and we can see this being very popular with the office lunch crowds.
The Hanjuku tamago with pork belly ($48) is a gooey-centred egg wrapped in savoury bacon. The crisp, salty bacon is a nice contrast to the rich, yielding egg yolk. We could have easily indulged in a few pieces of this moreish combination.
A spin on the classic tsukune with soy and egg yolk, ToriHachi’s tsukune Benedict ($48) comes with hollandaise sauce instead. The slight acidity of the creamy sauce pairs well with the sweet glaze of the seasoned chicken mince.
Dessert came in the form of monaka ice cream with foie gras ($108), classified as a sweet thanks to the homemade cherry jam on top, still retaining a note of savouriness from the foie gras.
ToriHachi impresses with its selection of well-crafted izakaya favourites with unexpected twists. The lunch sets are sumptuous and well priced, perfect for the corporate crowds, and once dinner resumes, we imagine the restaurant will also be a popular spot to grab some drinks and skewers after work.
Shop G03, G/F, K11 ATELIER, 728 King’s Road, Quarry Bay, 3563 8532, book online
This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.
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