Be part of the in-crowd and receive exclusive party invitations and fabulous offers.SIGN UP WITH TATLER
It takes a little time to locate the entrance for Shoku, but the interior is impressive: the focal point being the open kitchen bar surrounding the binchotan grill. The booths are more comfortable but we strongly recommend reserving seats at the kitchen bar, which may be lacking elbow room with the high bar stools but the discomfort is soon overcome by the chance to see your orders prepared live at the main grill section
Shoku offers an abundant selection of grilled dishes, with inventive composed sushi rolls that are of a jolly good standard. Set menus are well-constructed with a taste of everything from salads to grilled seafood to rice dishes, but going a la carte is always the best way to go. We began with fried baby Japanese shrimps, fresh and crunchy with an umami burst in every bite. Mixed salad leaves with fresh crabmeat and yuzu dressing is refreshing throughout, where the crisp greens is sharpened with the zing of yuzu.
You cannot visit Shoku without ordering from the binchotan grill. The skewered ox tongue is tender, but if we were to be picky, we would think a more charred and caramelised crust would fare better. The Sagabuta pork with scallions is another winner, it yields to the bite with sweetness of caramelised scallions. Grilled abalone and whole Hokkaido scallops are pristine examples of how to handle seafood on a grill. The tender abalone is juicy, and the scallops, served on the half-shell, are light and only need minimal seasoning to allow the natural flavours to shine.
The wine and sake list at Shoku is impressive, with some artisanal labels served exclusively to the restaurant. Cocktails came highly recommended. We ordered the Bakudan – Popping Bomb is a grape-flavoured version of caipirinha. The muscat-grapes gave an exciting sweetness which complements grilled meats very well. The Hanami – Sakura Bloom goes down smoothly, with tequila and dry sherry complementing cherry blossom-infused liqueur, building up its complexity in every sip.
Service at Shoku can be a hit and miss, especially at peak hours at night. There are some mixed orders of drinks and food that never surfaced, but the staff are knowledgable and can make sound recommendations on first-time guests as well as sake-pairing.
A dinner for two including one cocktail each amounts to almost HK$1,000 per person. The quality of food is well worth the trip to Repulse Bay but service will need improvement.