Koshikiryori Koki

The food culture of Hong Kong is summed up in a simple proverb: Sik dak hai fuk: “Eating is a blessing.” The Hong Kong–born chef, known only as ‘Tommy’, delights in staging the daily ritual of gathering around the dinner table and merrily sharing a meal. He puts each ingredient on display as he cooks heaping platters of food and shares it out among his guests. Freshly roasted pork fillet and crispy chicken are flavours straight from his native city.

Hong Kong–born chef and table-sharing ritual

• The Michelin Guide notes that the Hong Kong–born chef, known only as 'Tommy', delights in staging the daily ritual of gathering around the dinner table, displaying ingredients as he cooks, and sharing heaping platters with guests.

Cantonese cuisine in Tokyo, a rare Michelin-starred concept

• Koshikiryori Koki is described as Cantonese-inspired, led by a Hong Kong–born chef, bringing a Cantonese dining sensibility to Tokyo—a notable departure from the city’s typical Japanese fine-dining repertoire.

Luxurious Cantonese ingredients on the menu

• A diner on Reddit mentions abalone, swallow’s nest, and shark fin soup among the dishes, highlighting the restaurant’s willingness to showcase traditional luxury Cantonese ingredients in Tokyo.

Signature Ingredients

• Freshly roasted pork fillet: A cornerstone of the Cantonese roast-meat tradition that the Hong Kong–born chef Tommy brings to Koshikiryori Koki. This dish highlights a crisp, lacquered skin and juicy, tender meat, reflecting the Hong Kong roast pork style; the sourcing and technique anchor the restaurant's signature flavors and evoke the chef’s native city.
• Crispy chicken: A hallmark of Hong Kong Cantonese cooking, showcasing crackling skin and succulent meat. Prepared to achieve a crisp exterior and tender interior, this dish embodies the texture-forward Cantonese approach that defines Koshikiryori Koki’s menu, rooted in the chef’s Hong Kong heritage.