Tucked away just off Gough Street in Sheung Wan, Beco resembles an izakaya setting inside its small, cosy dining room. The seating area accommodates less than 20 diners, and there is an open-kitchen and bar table where chefs can be seen cooking up the dishes. A small corridor leads you to a private dining room upstairs, which can fit about 20 people. The entire restaurant is adorned with vintage Japanese ads as well as posters of icons such as Jimi Hendrix: that combined with the assortment of sake and beer bottles give dinners a laid-back dining experience. Though the wooden tables and chairs are not the most comfortable, Beco is a wonderful place to go when you just want a glass of sake or Japanese beer after a hard day’s work.
Opened by chef Satoru from Sushi Kuu, diners are sure to enjoy an authentic Japanese dining experience at Beco, which specialises in beef skewers. On the first page of the menu, there are ten different kinds of beef cuts on skewers to choose from. From the ordinary U.S. sirloin, wagyu and short rib to the more unusual sweet bread and oyster blade cut, Beco gives an opportunity for diners to compare the different texture and tastes of different parts of the cow. We try the ox tongue and the wagyu skirt. The ox tongue is cooked perfectly as it was soft and full of flavour; the skirt steak (also known as flank steak) was as expected. The skirt steak is prized for its flavour rather than texture, and Beco’s skirt steak was indeed robustly flavoured but some parts of the cut were undeniably chewy. For non meat-eaters, the grilled salmon is juicy and very rich in flavour as the fish oil drips down to every part of the fillet while the scallop is uniquely paired with some unusual sauces. Since Beco is a place for skewers and drinks, there are not many vegetable options or rice and noodle dishes to fill our stomachs.. For desert, Beco’s handmade yuzu sorbet, imported from Tosa is the only option. Served in its original small ice-cream plastic container, what it lacks in presentation, it definitely makes up for in mouth feel. It is a delightful palate cleanser after all the skewers and fried dishes.
Beco has a selection of ten different Japanese beers, sake, shochu, whisky and tequila. The variety is not great, but enough to go with the skewers and other wine snacks. For a true izakaya experience, diners can try a Hoppy-chu, where the low-alcohol malt beverage is mixed with shochu.
In Beco’s small and cosy main dining area, it is not difficult to get the attention of the servers. They are patient and cheerful in explaining the different cuts of beef on the menu and recommend different snacks and other dishes to go with the skewers. As the chefs work behind the open-kitchen, guests can have a friendly chat with them and they also come by your table to see if you’ve enjoyed your meal.
Since it is an izakaya, the dishes available are relatively small in portion. For HK$450 per person, diner can order a vast selection of skewers with a beer and a glass of sake.Since it is unlikely that you will be full afterwards, this is not the cheapest of dining experiences.