kappo ro ann
We tried kappo ro ann, Hong Kong’s first restaurant to focus on Kumamoto cuisine. Backed by the tourism industry of Kumamoto, kappo ro ann is a Japanese restaurant that focuses on serving seasonal ingredients and recipes unique from Kumamoto. The restaurant offers a shabu shabu option and an omakase option. The restaurant is up on on the 29th floor, so we chose a nice spot with a clear sea view to try the shabu shabu.
We tried the shabu shabu with spicy fish bone soup. The soup was incredibly flavoursome, a sign that it was boiled for a very long time. The ingredients were fresh, and the flavour of the meat was not diluted from the soup. While the homemade sauces include shabu shabu classics such as the Ponzu Vinegar, kappo ro ann also serve other seasonings such as the “Kumamoto Yatsushiro Izumi” (Yuzu Pepper Paste) that are unique to Kumamoto.
We noticed that the Japanese food trend of adding beauty enhancing ingredients into dishes is apparent here in kappo ro ann; a notable inclusion on the menu are the ‘collagen pots’. These are small pots of collagen added to the broth. They come in three varieties; fish collagen, pig collagen and chicken collagen.