"ABERDEEN" is a sister restaurant of "Hei Kee Ginza," a Hong Kong cuisine restaurant with its main branch in Hong Kong. Chef Koichi Yamazaki, who also serves as head chef at Hei Kee, focuses on authentic Hong Kong cuisine, but also incorporates more common Chinese dishes, making it a place where even those trying Hong Kong cuisine for the first time can easily enjoy themselves.

The shop's name is derived from ABERDEEN, a port town in Hong Kong.

Hong Kong cuisine is still relatively unfamiliar in Japan, but its appeal lies in the fusion of Chinese and Western cultures.

Located south of mainland China, Hong Kong has developed a unique culinary culture that blends traditional Cantonese cuisine with Western influences from its history under British rule. This has given rise to a variety of unique dishes, such as Hong Kong-style milk tea and French toast.

Our à la carte menu features smaller portions so that even small groups can enjoy a variety of dishes. In addition to over 40 regular menu items ranging from appetizers, dim sum, vegetables, seafood, meat dishes, rice dishes, and desserts, we also offer daily specials that change with the seasons and available ingredients.

Dinner courses start from 5,000 yen (tax included). All-you-can-drink options are also available. This restaurant is a reliable choice for a variety of occasions, from casual meals with friends to after-work drinks and business dinners, from lunch to dinner.

This time, we tried seven dishes recommended by the head chef from his extensive menu, dishes that he says "everyone who visits the restaurant should try first!"

Every dish reflects ABERDEEN 's unique style, which cherishes tradition while incorporating innovative ideas.

The first appetizer we were served was "Chilled White Liver with Yellow Chives." The chicken white liver was marinated in shochu and cooked at a low temperature, resulting in a moist and smooth texture. There was almost none of the bitterness or odor typical of liver, and the aroma of the yellow chives spread refreshingly. It pairs well with alcohol, and is a dish I would recommend even to people who don't like liver.

Next up is "Fresh Fish Carpaccio with Green Onion and Ginger Sauce," made with seasonal white fish. The sauce, made with carefully selected olive oil, green onions, and ginger, is refreshing yet flavorful. The fruity aroma of olive oil spreads after the flavor of green onions and ginger, creating a dish that fuses the essences of Chinese and Western cuisine.

From the vegetable dishes, we have "Steamed Chinese Vegetables with Pickled Mustard Greens from Kawabe Farm in Fukuoka." The Chinese vegetable, oil cabbage (yu sai xin), is steamed together with Hong Kong pickled mustard greens (mu choi), and served with a special soy sauce-based sauce flavored with fish sauce. Steaming, rather than stir-frying, results in a clean flavor, a crisp texture, and a fragrant finish—a dish distinctly different from typical stir-fried greens.

The recommended dim sum of the day is "Pistachio Char Siu Bao." This is the chef's original creation: a steamed bun dough kneaded with pistachios and topped with crushed pistachios both inside and out. It's an unexpected combination, but the fragrant pistachio flavor and the savory taste of the char siu go together surprisingly well. The dough is homemade, and is prepared the day before using a natural sourdough starter.

The main dish is the signature "Teppan Chashu (Honey-Glazed Char Siu)," which is ordered by almost every customer. It is slow-cooked for about two and a half hours to achieve a tender and melt-in-your-mouth texture. Finally, it is grilled to a golden brown and served on a sizzling hot plate. The highlight is the live cooking experience, as the flavorful spiced sauce is poured over the dish right in front of you!

For the final rice dish, I chose the "Steamed Rice on Lotus Leaf." Jasmine rice is placed on a lotus leaf and steamed in a bamboo steamer with chicken, Chinese sausage, dried shiitake mushrooms, and other ingredients. The flavors and aromas of the ingredients permeate the rice, making it a delicious dish that goes well not only as a meal but also with drinks. The contents change daily, so there's the added enjoyment of discovering the day's recommendations.

For dessert, we had "Ginger Milk Pudding with Eight Treasures Sweet Vinegar Sauce." This unique Hong Kong dessert uses the enzymes in ginger to solidify the milk and is combined with a sauce made from "Eight Treasures Sweet Vinegar," a blend of aged black vinegar, spices, and sweetness. The smooth milk pudding is complemented by the aroma of ginger and the sweet and sour sauce, offering a fresh surprise with every bite.

We highly recommend you enjoy our extensive drink selection to complement your meal. We offer a wide variety of beverages, including Hong Kong craft beers, beers, sours, shochu, highballs, cocktails, Shaoxing wine, baijiu, wine, and whiskey.

Beyond the image of Chinese food being synonymous with Shaoxing wine, one of the unique charms of "ABERDEEN" is that you can enjoy pairing it with a variety of other drinks.

One thing that deserves special attention is the wine. Hong Kong cuisine, influenced by Western food culture, pairs perfectly with wine. You can enjoy red and white wines, as well as orange wine and sparkling wine, by the glass. Bottles are also surprisingly affordable, starting from just 2,400 yen (including tax), making it irresistible for wine lovers!

They also have a wide selection of soft drinks, including Chinese tea, so both those who drink alcohol and those who don't can enjoy themselves together.

Experience Hong Kong's food culture more easily and freely. Why not try a variety of dishes little by little and find your favorite dish or drink? Each dish is filled with surprises and deliciousness, so conversation with those around you at the table is sure to flow.

Enjoy a new encounter with Hong Kong cuisine at "ABERDEEN" in COREDO Muromachi.