I went to Nikkei ramen shop etc. where Starbucks expressing richness of Hong Kong and rush of opening a store continued

Of this timeHong Kong visited by coverageGather a lot of people and thingsAsian hubMany cultures have flowed from the fact that they have played a role as a part, and have built their own culture. As one of the symbol of the city where old tradition and new thing mix, it is a store of Starbucks which remodeled its unique attractive culture in contemporary style and Japanese-style noodle shops which have been opening stores for several years We decided to visit some of them and touch on its current situation.

◆ Starbucks Hong Kong · Concept Store
In Japan's StarbucksKobe Kitano Daimyoi branchYaUeno Impression Park storeAlthough we are deploying several concept stores including Hong Kong, the concept stores of two stores are deployed in Hong Kong as well. It is a local miscellaneous goods brandG.O.D.In collaboration with, I tried to visit a store that was designed with good old Hong Kong and bustle of the city as a motif.

Sai Yee Street | Starbucks Coffee Company
http://www.starbucks.com.hk/coffeehouse/store-design/sai-yee-street

This store is called "downtown area of ​​Hong Kong first"Mong Kok(Mong Kok) "in one cornerSaiIt is a store (clothes) store. The location of the shop is around Kowarujima side.

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The shop is on the 2nd and 3rd floors of the building, and it is necessary to climb the narrow staircase which is about 1 meter wide.


First of all, it is this sight that comes into my eyes.


As expected, it is a unique decoration that you can not see in the concept store or other stores.


This object will appear where you climbed the stairs.


When approaching, it was all made of mah-jong tiles.


This Sai store is a shop on the theme of Hong Kong art and culture, and there are areas where shops have retro signboards stuck on the whole wall ......


A poster such as a newspaper is affixed. "Star star Katsu" is the Starbucks traditional script.


The scenery rising from the entrance to the second floor is like this.

I entered Starbucks Concept Store in Hong Kong - YouTube


The third floor was decorated a little calmly.


There is somewhat old table ... ...


There was an old scales for some reason. It seems that it used to measure weight by putting coins in old days.


And this object which was applied to the whole wall is a huge slum area which has been demolished now "Kowloon FortressThe motif is the appearance of ".


"Bird cageIt is also called a balcony of my own, protruding on the outer wall, to hide the situation at that time.


Inside the store, similar to Japan, young people like students spreading their notes, studying and chatting were seen.


The Hong Kong concept store No. 1 "Dadel Street StoreI also visited. It is a little difficult to understand at a shop located a little in the main road.


Duddell Street | Starbucks Coffee Company
http://www.starbucks.com.hk/coffeehouse/store-design/duddell-street

This place is around here. It is about 10 minutes on foot from the central "Central" of Hong Kong island side.

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The inside of the shop is a little dark and there is not much Starbucks atmosphere.


It should be that, this store is a coffee shop being familiar in Hong Kong from the 1950s to the 1970s "A lion's room"The theme is the theme of the atmosphere.


There is a window in the shop, but it is actually a dummy. The outdoor appearance has also been designed to match the atmosphere.


Studying and talking, it seems that how to enjoy Starbucks is common with Japan.



Mugs etc. I bought at this timeGifts for large gifts for winter 2013Since it is becoming one of the commodities in, please apply by all means.


◆ I ate a local menu at Yoshinoya in Hong Kong
There are many Japanese restaurants in Hong Kong. Also familiar in JapanYoshinoyaApproximately 60 stores have been deployed and I tried to eat because there was a local menu.

In Yoshinoya in Japan, there are many buildings on the first floor and roadside shops, whereas in Hong Kong like this we often see underground stores.


As I go down such a narrow staircase ......


A surprisingly wide space appeared.


Here is the order I ordered. I will try to eat a beef bowl meat on ramen called "Japanese style beef noodle" which is a beef bowl with corn topped.


Unfamiliar corn is on the other side of the beef - bowl, which is often seen in Japan, and it is a kind of strange sight.


Sometimes I was not used to it, I first brought it to my mouth. Beef has the same taste that is almost the same as that of Japan, and the sweetness of corn is matched to the salty taste of soy sauce that surprisingly feels. The sweetness of corn was not that strong, but the moderate sweetness just felt good. It might be a perfect menu for children. The price was HK $ 21 (about 285 yen).


Next, I will eat 'Japanese style beef noodles'. The noodles seem to be used directly in instant noodles that are well sold in Japan, and are very popular in Hong KongDaiichibeIt is very similar to.


There is a beef that was served in the "cow dish" state.


To the finish, drop the sesame flavoring oil.


Soy sauce based soup flavored with sesame oil, and beef extract combined into rich flavor.


I got a bite. It mixes with the mild flavor of beef to match the soy sauce flavor of the soup and it makes me feel like I transformed it as a soup up a notch. And the texture of the instant noodle chill noodles is exquisite. It was a surprising combination, but I was amazed at the goodness of compatibility. If this is the case you can reproduce easily at home, so maybe you can try someone you care about once. The price was HK $ 21.5 (about 290 yen).


◆ Japanese ramen shop in Hong Kong · Ichiran
In Hong Kong, the opening of Japanese restaurants is ongoing. Curry specialty storeCurry House CoCo Ichibune StoreAnd of the Izakaya chainWagakuEtc. have opened many stores in Hong Kong, but rush in ramen shop opening is among them. I caught a glimpse of what kind of condition such a ramen shop is, and a part of it.

The first thing I visited was about 50 stores in Japan "Natural Tonkotsu Ramen Ichiran"ofHong Kong Causeway Bay storeis.


In the beginning of July 2013, it seemed that the queue waiting for 3 to 4 hours was a matter of course, but on the day we visited the shop around 22 o'clock in the evening, a queue of about 30 minutes was made.


It seems that it is aiming "to provide the same taste and service as in Japan", and the store arrangement is almost in Japan.


And of course, the unique "taste concentration counter" unique to Ichiran is brought in as it is.


It is a scenery that it seems to be that this is Hong Kong.


When looking carefully, many of the POPs posted were notation in Cantonese.



However, the board on the counter remains Japanese.


This ramen is "Ramen · Since its founding"The order is selected as" Basic soup basis, basic degree of garlic, basic garlic, onion green onion, with chashued · secret tilting basic · because of surface aspect ". The ramen was carried shortly. At this time, the clerk of the store clerk over the wall felt that the Japanese style service was thoroughly being done in Japan style which deeply lowered his head.


Because the soup was different in water, I felt just a little thin, but the taste of Japan was almost reproduced as it was.


There is no problem for noodles and pork cutlets, too. The price was HK $ 89 (about 1200 yen). Although it is a price setting that enters higher class in Hong Kong overall than cheap food in Japan, it seems to me that the boasts of the continuing popularity of the queue is that there is a high interest in Japanese ramen.



◆ Japanese noodle shop in Hong Kong · Noodle made in Marugame
As with ramen shops, the number of udon store opening stores is also increasing. About 770 stores will be deployed in JapanMarugame noodleI also tried to go to a store because it means that we have three stores in Hong Kong.

What I visited this time is a store in Tsim Sha Tsui. Although it is almost a Japanese design as well, it is understood that it is written as "Sanuki winter specialty store" in Cantonese under the logo.


The state of the order counter was almost in Japan. In Cantonese, we write udon as "winter" and pronounce "udon".


How to order is also with Japan. Proceed with counters and proceed with the products you want. Products such as tempura and rice balls that you see in Japan are arranged as they are.


And at the end of the counter there are arranged seasonings, heavenly fish, goat and etc.


This time I ordered Tonkotsu Udon, Zazu Udon, Tenka Heaven, Mentaiko Onigiri and Can Coke. It is interesting that carbonated drinks which are not seen in Japan are sold so much.


And first of all, it is this Tonkotsuda udon which I do not see in Japanese stores. As its name suggests, udon is contained in dongkong soup, it is a surprise menu in a sense. Toppings were like boiled beef in soup, seasoning egg, and a green onion.


Udon noodles are cloudy tonkotsu soup, but they do not have much habit. I could not even see how I was taking soup inside the store. Only in Japan for a while "Naka UTonkotsu Udon which had been offered by "Tonkotsu Udon", afterwards I can not say how it got established, but what kind of taste is it?


I tried eating it all the time. I feel a strong salty taste in a mild soup. Since udon and soup are not entangled so much, it is somewhat unsatisfactory. In Hong Kong it seems to be a menu made because it is so popular that the name "Tonkatsu" has become well established, but even if subtracting that it is not much to eat in Japan, it is beneficial for a combination of udon and dongkow soup so much I could not feel. The price was HK $ 38 (about 520 yen).


I also ate one noodle with noodles. It looks exactly altogether. A little relieved.


First I tried eating with noodles without attaching anything. There is also Kosi in the noodle where the flavor of the wheat and the faint salty taste are felt, and it was comparable to what you eat at Japanese stores.


Tsuyu's taste was with Japan, but it was regrettable that somehow wasabi was added. The price is HK $ 27 (about 370 yen).


◆ Japanese ramen shop in Hong Kong · Ramen champion (Jordan)
In the area called "Jordan" in the center of Hong Kong, there is a ramen favorite food court called "ramen champion" which collected 6 Japanese-style noodle shops.

Ramen Champion Hong Kong
http://ramenchampion.com.hk

In the ramen champion, ranking is done by voting by customers, and the shop changes regularly. In December 2013 it was entranced as "Musou", "Okinomiya" ... ...


"Uchetchin", "Minami Aoyama" ... ...


And there were 6 stores of "Vishamon 0" and "Bali Men".


For this time, I decided to eat the "Balinese Men" Taste Ramen. As "Balinese Men" offers a slightly thin soup for customers in Hong Kong, we offer a special menu for Japanese people. I tried the taste for Hong Kong, because it is impeccable.


Just as it is thinning, the soup feels easy to eat with eyes. It might be a good way to get used to local customers who do not have a lot of thick soup.


Noodles, sliced ​​eggs, eggs, etc seem to have been eaten as it is in Japan.


◆ Japanese ramen shop in Hong Kong · various
"Hakata Ippudo" headquartered in Hakata


On this day, display for Christmas was done.


"Ramen Nagi Pigeon"Is also opened in Hong Kong following Indonesia, Taiwan and others. This is Tsim Sha Tsui store with 3 stores.


And also, the pig's King Causeway Bay shop.


In Hong Kong there are 5 stores in operationNoodle shop Musashi· Hongyuan store.


It is based in Sapporo.Ramen's pachiIn Hong Kong, we are also operating two stores.


Here is the head office in AsahikawaRamen Sanyaki FireTsim Sha Tsui store in Tsim Sha Tsui. Four stores in Hong Kong are in operation.


Besides this, many large and small ramen shops are advancing into Hong Kong. When opening overseas, we will make it different according to its local flavor and customsLocalizeIt is said to be a theory to success to do. In such a situation, bringing in Japanese taste and service as it is seems to be going against the flow at first sight, but it was felt very interesting that it was still accepted by local customers .

◆ Nissin Cup Noodles Selling in Hong Kong Trials Review
In Hong Kong, since about 1970 Nissin Food ProductsDaiichibeHas been on sale, and its taste has become a popular item from the sense of luxury originating in Japan, of course. In the city's supermarket, it is a one-day delivery that is sold at a slightly higher price than other items, but it is also a product of Nissin FoodsCup NoodlesIs also gaining popularity.

Nissin Foods Network Nissin Foods Immediate Food Packaging
http://nissinfoods.com.hk/eng/cupnoodles/index.jsp


There are 7 kinds of cup noodles sold in Japan as of January 2014, but in Hong Kong "Today"12 kinds of flavors are sold under the name of" I went to the supermarket and got all kinds, so I tried it compared to eating what it is tasting.


◆ 01/12: milk seafood taste
Suddenly it is a product of exciting naming that I do not see in Japan, but in realityIt will be sold in Japan around 2007It has been done.


When you open the lid, you can see the white powder and seasoning such as green onion which seems to be the source of milk flavor.


It is completed in 3 minutes with hot water. Although it is "seafood", it does not seem to contain ingredients like Japan.


One bite pakuri. From the editorial staff, "Somehow it looks like a gratin and it looks delicious" "I do not feel the milk flavor for the first bite, but the feeling that milk comes fluffy after the Japanese seafood taste" "Thanks to soup pepper, carbonara flavor While feeling such as "I feel the milk has a taste and fragrance of seafood stands out", others said, "Because it is rich, it seems that you will get bored if you eat a lot."


◆ 02/12: Spicy seafood taste
Next, I will eat "Spicy seafood".


You can see the ingredients such as squid that was freeze-dried, changing from the previous "milk seafood".


It is a little bit different from Japan that it contains corn.


When I try to eat a bite, I am surprised at how direct it is to the externals. Compared to Japanese products, soup has less "thick" or somewhat watery feeling. From the editorial staff "Tom Yam Kun" like "It is spicy, but good" "Not only hot but seafood has been working tightly." Spicy + seafood is more than anticipated anticipated "" Although the squid is fierce but firmly crisp "I want you to sell it even in Japan" impression was raised.


◆ 03/12: Chicken taste
It is a naming of simple "chicken".


In addition to eggs, cabbage, carrots, chicken scissors are included. Soup is seasoned seasoning.


Everyone who tasted the editorial staff gave a voice saying "the condition of the scissors is not half reproduced". Some also have the impression that "You made this and you posted it now?" "Because soup was so fussy and there was no habit, there was richness, so if there were more ingredients in it, it might have been satisfied with a sense of volume," which was popular.


◆ 04/12: Beef taste
Although the name is "beef taste", how about the taste of ramen seasoned locally as written in kanji like "goshaka beef taste"?


Every product was common, and the package had written procedures to make ramen from cold water, so I decided to follow it. First I will pour tap water to the inner line. It was a moment that I had no choice but to feel a sense of incongruity.


Put it in a microwave oven and raise it up for 3 minutes with the power of 800 watts.


And here is the completion. It is warmed firmly against expectation. Although the degree of return of the noodles was somewhat stiff, I felt it was acceptable level with the difference of preference.


The taste is less used in JapanOctagonThe flavor drifted swiftly, some editorial staff said "Taste that we ate often in Taiwan!" Leaked out. Depending on the person, you may feel that the habit is not good, but on the contrary it seems OK if you are familiar with the taste of Taiwan, Southern China ~ Hong Kong.


◆ 05/12: XO Soy Sauce Food
Expectation will increase only by naming "XO sauce".


This seafood has become a luxurious product that squid, cod, shrimp and scallops' scallops are contained.


I also feel rich from the fragrance of drifting soup. When I try to eat a bite, as expected the seafood flavor melts well into a rich soup and the luxury feeling that goes up a notch with other goods. I feel that the extract is firmly coming out from the scallops. The soup has flavor like shrimp and crab shell, inviting extra seafood feeling. Some editorial staff took note of the impression that "Seafood noodles at seafood noodles ever eaten".


◆ 06/12: crab
Seafood continues. Next is "crab" taste.


There are many body of crabs who look good in Japan as well. It is Wakame seaweed that is included with corn, carrots and green onion, which is also a style you do not see much in Japan.


The taste is a seasoning that makes the soup based on soy sauce feel the flavor like crab shell more strongly, the habit may be stronger, the preference may be divided among people. There was also an impression that "I feel like I crushed the crab shell into powder and put it as it is".


◆ 07/12: Shrimp
How about the shrimp, or the shrimp's flavor?


It is quite unique that the pork dice is contained while praising it.


When returned with hot water, it became a very simple and familiar look.


I thought about eating a bite, saying "This is with a Japanese cup noodle!" Even without habit, everyone was willing to eat "This is safe". When I tasted it well, it seemed that pepper was slightly strengthened.


◆ 08/12: Seafood
Then, expectations will increase for "seafood" in the classic menu even in Japan.


It is a look that invites a sense of security. I feel that many eggs are contained.


This is also familiar to Japanese people, it has become a taste that you can feel secure. Some editorial staff thought that salty taste was strong, but it was not a problematic level.


◆ 09/12: Mushroom chicken
This is a combination that makes you feel novelty.


From the moment I took off the lid, there was a strong mushroom feeling of mushroom, and I felt the rich atmosphere.


The mushroom flavor is also attached to soup which is slightly cloudy, and I feel a delicacy. As an example of a soup with moderate thickening, it seems like I put ramen by breaking the sauce of mushrooms pasta with chicken stock. Some editorial people were eager to say, 'This should be sold even in Japan.'


◆ 10/12: Spicy Beef
It is "spicy beef" which the appearance of a habit is almost certainly drifting from the package.


Green peas are served with a large dried beef. A distinctive flavor drifting at this point ......


After putting in hot water, more flavor came. The editorial staff who is not good at Asian peculiar flavor is up at this point.


As for the taste, I feel the spice feeling centered on the octagon as strongly as I expected, I also feel direct hotness as expected. I hate my likes and dislikes in this. Although it is an unexpected green pea, I felt that a faint sweetness is helping balance with spicy beef.


◆ 11/12: Gut
Although the English notation is "pork chowder", it is a package written as "muumu" in Japanese, but what about the contents?


It is only "mind" and I get a lot of impression. According to the package description, there are pork dice, cabbage, carrots, leeks, eggs, onion powder and so on.


When I tried it, it became the most seasoned flavor of the impression in this time and, as a result, it became the taste like "I put ramen in Hachibaaki." "There is no strength in the soup of things that feel a lot of ingredients, so I want you to make the taste clearer" was raised.


◆ 12/12: Seafood curry
It is seafood curry to decorate 12 kinds of last. "There is no losing if it is curry," the editorial staff's expectations will also increase.


It looks like normal seafood + curry with no particular features.


When I tried eating a bite, I got a reaction "Mr.?" It certainly tastes like curry and tastes of seafood, but there is no way that somehow it will become a whole lot. When I tasted it well, I noticed that the thickening of the soup was less than in Japan. I felt that I could strongly feel both taste strongly if I increased the thickening and entangled with the noodles, but this may have been the unique seasoning of the locality.


◆ Extra edition Part 1: Two types of hot-spring fried noodles
It was also a product of Nissin Foods (Hong Kong), there was unseen fried noodle in Japan, so I decided to eat here as well. "Generator Yaki soba"Jersey taste and oyster sauce beef taste.


The way of making written in the package looks something like this. It is a familiar way of making it by waiting for 3 minutes with hot water and then boiling the sauce.


When opening the lid, freeze-dried vegetables were included along with dried noodles from the beginning.


Pour hot water and wait for 3 minutes, then sprinkle. It is a pity that vegetables are spilled more than you thought because of a type of hot-water window that opens a part of the paper lid a little bit and runs hot water.


The sauce was a type close to miso as a little drool.


I mix with chopsticks, but I am a bit struggling, because it is tall and does not mix well within a narrow narrow cup.


First of all I will eat jarguan taste. First of all, the sweet flavor of tomato came fluffy, after that the spicyness of Jean chases. Various flavors and flavor are very rich, but I was sorry that the ingredients were less. I was impressed that this product "I wish I could sell it in Japan".


And one oyster sauce beef taste. Compared to jar jar noodles, the sour taste was stronger, there was also sweet and sourness, so some people may want mellowness. There were editorial staff who leaked that "Asian food stall tastes like yakisoba to eat."


◆ Extra version 2: Cold noodles with bag
In Mongkok, the biggest downtown area in Hong Kong, there are a variety of shops for young people, but there are items called "bagged cold noodles" that are in a plastic bag of one hand size So, I challenged.

The location of the shop is around here. It is located about 5 minutes on foot from Mongkok subway station (MTR), and it becomes pedestrian heaven in the evening and weekendWestern Nanai StreetIt is located at the southern end.

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At the shop front, two pieces of glass display cases are placed.


I will order ingredients such as squid, jellyfish, pig meat, sausage etc as much as you want. There are 3 HK dollars (about 40 yen) per type, and some ingredients such as "fish skin" and "chicken liver" are also prepared.


In the display case, noodles and bags put in bags beforehand ...


Various ingredients are arranged side by side. Even if you do not understand the words, you can order while pointing "this, this" so it is safe.


Finally it is completed by having the source chosen from the two kinds applied. Instead of chopsticks, two bamboo skewers come in, but it is hard to eat.


The recommended source is "spicy sauce". Piled and spicy food fits well with seafood. Although it seems to be quite junk food, it seems to be popular, and I saw some pairs of young people coming to buy while interviewing.


Regarding food, Hong Kong has become a city where various things gather from all over the world. It was an interesting land full of new stimuli, such as many discoveries that we actually were delicious when we tried eating foods that we would not imagine living in Japan. What kind of development will you show in the future of a full-fledged Japanese ramen that will flow into such a city?