Daikiya is a restaurant group in Hong Kong that was established in 2010, specializing in Japanese all-you-can-eat dining. We visited one of their establishments in Shatin with relatives.
The all-you-can-eat menu is available at the following rates:
- 1200-1500: weekdays, 248 HKD (49.6 AUD); weekends, 268 HKD (53.6 AUD).
- 1700-1900: weekdays, 258 HKD (51.6 AUD); weekends, 268 HKD (53.6 AUD).
- 1730-1930: weekdays, 268 HKD (53.6 AUD); weekends, 278 HKD (55.6 AUD)
- 1800-2000: weekdays, 288 HKD (57.6 AUD); weekends, 298 HKD (59.6 AUD)
- 2 hour period of choice: weekdays, 308 HKD (61.6 AUD); weekends, 318 HKD (63.6 AUD)
- 2030-closing: weekdays to 2230, 288 HKD (57.6 AUD); weekends to 2300, 298 HKD (59.6 AUD)
The menu was extensive, featuring a diverse selection of items including sashimi, sushi, seared sushi, handrolls, creative sushi dishes, tempura, deep-fried foods, skewers, grilled dishes, and à la carte options.
In addition to the online menu accessible at the table via a QR code, which included most dishes, there was an open buffet section offering cooked seafood, steamed dim sum, congee, and fried tofu, among other items. Additionally, various machines were available for dispensing and storing drinks and ice cream.
Sashimi
There was an impressively extensive array of sashimi available, ranging from various fish to clams and crustaceans, all with remarkably fresh flavours. Our selection included snow crab leg, red shrimp, salmon, ark shell, razor clams, scallops, yellowtail, imitation abalone slices, herring, surf clam, octopus, geoduck, whelk slices, and sweet shrimp.
Sushi
The selection of nigiri was somewhat limited, which suited us well as we tend to avoid excessive carbohydrates at buffets. Similar to the sashimi, the seafood was exceptionally fresh, and the rice was well-vinegared.
The addition of yuzu provided an intriguing and enjoyable twist compared to the typical lemon. While the cheese on the seared salmon skins wasn’t to our liking, some of our relatives enjoyed it. We enjoyed the melt-in-the-mouth quality and smoky flavour of the seared salmon belly. The conger eel proved satisfying, and the halibut was a unique experience. The abalone, while not overly chewy, lacked distinctive flavour on their own, a characteristic we appreciated.
Scallop with yuzu.
Seared salmon skins and seared salmon belly.
Seared halibut and conger eel.
Abalone with Shaoxing wine.
Tempura
Shrimp Tempura and Sweet Potato Tempura
King crab stick tempura
Grilled
The seared dishes featured a variety of meats, vegetables, and fruits. The mackerel had crisp skin and flaky flesh. However, the grilled eel pieces had a slightly gummy texture on the outside, resembling a preparation from frozen, and the ox tongue was a tad tough. On the other hand, the grilled fruits were a triumph, as the grilling process caramelized their natural sugars. While do not eat durian, its unmistakable aroma delighted our relatives who are avid fans.
Grilled mackerel
Grilled eel
Grilled beef tongue
Grilled pineapple
Grilled durian
A la Carte
The soup-based selections from the a la carte menu failed to impress us. The congee presented a haphazard mix of seafood, including imitation crab legs, with a lack of discernible sea urchin presence. The mini bowl of ramen proved overly rich, with the shrimp having a texture recalling preparation from frozen. The intensely garlicky oysters were well-received by my relatives. Among the fried options, the squid and tempura prawns stood out, providing a satisfying crunch, with the former boasting a moderate heat. The tempura imitation crab legs were not worth the calories.
Sea Urchin Crab Meat Congee (for 2 persons)
Shrimp ball noodles with soup
Fried Squid Ring with typhoon Sichuan-style
Seared Half-shelled Oster with Garlic
Other
The rest of the savoury menu contained dishes tailored to the local palate, resembling items typically found in a Chinese rather than Japanese restaurant. While they satisfied those seeking familiar tastes and texturs, they didn’t stand out in any remarkable way.Soft-boiledd eggs with black truffle
Fried pigeon
Braised fish maw superior soup
Fruit
A diverse array of fruits was on offer, including mandarins, jujube, Autumn Crisp grapes, muskmelon, and watermelon, complemented by an assortment of pickles and salads.
Dessert
In the dessert section, the Haagen Daaz mini tubs stood out. D and I indulged in two tubs of macadamia and one of Belgian chocolate. Additionally, the Frutips Ice Bar caught our attention, reminiscent of the hard and pastille candies from our youth. To our delight, the flavours were surprisingly enjoyable, with each coloured layer offering a distinct fruit taste, free from artificial notes.
Drinks
The beverage selection was notably extensive, catering to a variety of preferences. It included cold brew teas (refer to the end of this section), a diverse range of canned soft drinks, bottled and tea-bagged teas, chu hai, sake, beer, coffee, along with juices, black soybean milk, and monk fruit drinks.
The left side featured a cold brew white peach oolong, offering a pleasant experience with its fresh, dewy peach sweetness. On the right, the lemon ya shi xiang (lit. ‘duck poo’) dancong stood out, delivering an exceptional taste. It ranked among the most fragrant oolongs we’ve encountered, with the lemon enhancing the fruity mango and floral orchid undertones. The tea had a smooth, almost creamy mouthfeel, devoid of any astringency.
Our experience at Daikiya Japanese Restaurant was positive. We were content with the freshness and preparation of essential items like sashimi and sushi. While much of the menu leaned towards the local palate and didn’t align perfectly with our taste preferences, we appreciated the extensive variety of options. The three-hour timeframe proved more than sufficient to sample everything on the menu and even go back for seconds. Orders were fulfilled promptly without hesitation or the need for follow-ups.
Daikiya Japanese Restaurant is located at Shop 33-35, 44-46, 1F Shatin Plaza, 21-27 Sha Tin Centre Street, Sha Tin, Hong Kong