Be part of the in-crowd and receive exclusive party invitations and fabulous offers.SIGN UP WITH TATLER
Hidden below ground at the Royal Garden Hotel, Inagiku is beginning to show its age with an unquestionably dated décor – the stodgy dark wood and aquariums don’t really work in this day and age. Several chef’s tables and oddly placed tables in the main dining area make for an awkward layout and the constant clattering of plates being cleared by servers is distracting
Inagiku has remained a stalwart favourite amongst tempura lovers in Hong Kong, with that in mind; the tempura teppankyaki set menu is difficult to pass on. The standout, as expected, is the prawn tempura, which boasts an extremely delicate batter thanks to the special white sesame oil flown in from Japan regularly. The beef teppanyaki is unfortunately far too fatty resulting in us abandoning the dish altogether halfway through. The other dishes include an Inaniwa udon, which is on the salty side but incredibly calming, and a juicy Hokkaido scallop that is more delicious on its own than with the tomato dipping sauce served alongside. The deluxe assorted sushi featuring a meagre portion of nine pieces is jet-fresh but entirely forgettable and certainly not justifiable of its price tag. A plate of lacklustre watermelon served for dessert at the end is an anti-climax.
An exciting range of sakes in all serving sizes is available, while the wines by the glass are disappointingly scarce.
Service is touch and go, with thrice as many chefs visible than servers making it difficult to find anyone to help you at times. Of the two wines available by the glass, our request to taste a second was firmly rejected despite not enjoying the first; we find out ultimately because our server isn’t keen to open a new bottle.
A meal for two with wine comes to HK$3,000, which is ludicrous considering all its faults, though we would still suggest a trip if only for the a la carte tempura.