Walking into a Japanese springtime, umbrellas are seen hanging from the ceiling, intertwining with petal and vine decorations. Working with a creative director from the Pirata Group, Korean chef Kyle Lee came up with this aesthetic. Bringing Honjokko from Honjo—the sister restaurant serving traditional Japanese dishes—Kyle creates fusion plates at Honjokko, introducing a contemporary twist to the menu. Both restaurants resemble one another yet are different to an extent.

Originally from Korea, Kyle moved to the UK at the age of 12. He then came to Hong Kong six years ago, and incorporates his multiculturalism into this sushi bar at Taikoo Place. The hot stone dish topped with sea urchin, salmon roe, and red seabream is the signature of the house. Coated with garlic soy sauce, the ingredients are mixed in with the crispy rice sizzling against the stone.

Kyle is familiar with the hot stone staple, bo zai fan, in Hong Kong. Similarly, it is known as kamameshi in Japan and dolsot bibimbap in Korea. For him, this journey of joining the F&B industry in Hong Kong and creating fusion dishes was a way to reconnect his heritage.

“I think as soon as we decide to move to Hong Kong, this was like my journey to go back to Asia,” Kyle says. With his wife from the city, Kyle visits Hong Kong often. He thinks this is the only cosmopolitan city that has completely understood both eastern and western culture.

Set up in 2021, Honjokko understands this cultural diversity. The restaurant reimagines Japanese cuisine with the Korean. A few of his friends have been to the city, just to try Kyle’s dishes. “I think Honjokko has a unique character,” Kyle adds. “I also love my Korean spirit so sometimes I use Korean gochujang for my dish.”

In a lot of ways, food makes Kyle feel different emotions. Although F&B is competitive in the city, he still wants to be part of the industry and shares the emotions he feels with others. “When there are people, there's food,” he explains. “I think food makes me happy. Food makes me sad, and food makes me emotional.”

As Kyle reveals the maki sushi, smoke dissipates from the dome cover, leaving a plate of fresh tuna, sea urchin and black tobiko sprinkled in gold. This visual presentation is left for guests to interpret, which is seemingly divine to some.

Watch the video now for more details.

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