Tucked away in the vibrant neighbourhood of Sheung Wan lies one of the dining world’s best-kept secrets: Honjo. With its innovative spirit and a twist on traditional tastes, Honjo’s modern Japanese cuisine has captured the hearts (and stomachs) of locals and visitors alike – or, as their tasting menus highlight, Dreamers and Travellers. So if you are a foodie ready for an edible adventure, buckle your taste buds – things are about to get deliciously progressive.

With the arrival of Executive Chef Sandro Montero’s new à la carte menu, Honjo takes diners on a spectacular culinary journey that pays homage to Japanese techniques while incorporating rich, global flavours. You may be wondering what in the world a South American chef is doing serving Japanese cuisine in Hong Kong, but never fear – Montero brings some serious flair to the dining scene that you won’t want to miss.

The Peruvian culinary wizard’s almost 20 years of experience has taken him from the colourful streets of Lima to Brazil, Indonesia and beyond, armed with a fascinating take on Nikkei cuisine – Peruvian-Japanese fusion – that masterfully blends familiar tastes with unexpected elements. “My transition from Peruvian and Nikkei cuisine to Japanese dining at Honjo has been an exciting challenge,” shares the globetrotting chef, who landed in Hong Kong in October last year. “I believe my diverse background allows me to create culinary experiences that surprise and delight.”

He certainly delivers on this assertion. Honjo’s menu is a tantalising tapestry of gastronomical delights. From the very first bite of the unagi – a sweet, smoky fried eel sushi that’s dressed to impress with parmesan spicy sauce and a luscious tobiko mix – to a delicate hamachi salad drizzled with vibrant yuzu, your taste buds will be doing a happy little dance!

For those with a penchant for deep-sea delicacies, plump oysters luxuriate in a zesty yuzu, ponzu and sriracha dressing that won’t fail to leave you dreaming of ocean breezes and sandy shores. Who needs a beach when you can travel to Japan via Thailand and back with just a few mouthwatering bites? Lobster maki, meanwhile, is a truly extravagant roll, perfectly sous vide and topped with tempura asparagus and creamy mayo mentaiko sauce, that makes you question all past sushi experiences.

If you’re into group outings, diving into one of Honjo’s tasting menus is highly recommended. Whether The Dreamer or The Traveller, each weaves a captivating culinary narrative through evolving seasonal dishes that shout creativity and passion. Inventive sake and wine pairings heighten the drama. “The inspiration behind the menus is capturing the journeys we take in life,” shares Montero. “Each experience is designed to encourage guests to return time and time again.”

A chef is only as good as their team, and Chef Sandro is clearly a master of his art. “The team is the backbone of our kitchen, and every one of their contributions has shaped the vision for Honjo,” he elaborates. It shows, too – their harmonious work ethic and respect for ingredients breathe life into every dish, and a culture of joy and discipline is championed on each plate.

Stepping into Honjo is like entering a vibrant dreamscape of colours and textures that nod to Japanese aesthetics. It’s not just dining; it’s an event with themed rooms that allow you to escape the mundane. You find yourself daydreaming about the next dish – a comforting, sweet-savoury bowl of seafood kamameshi, perhaps, cooked in an iron pot that will surely warm the heart and fill the soul.

Honjo. 1/F,  77-91 Queen’s Road West, Sheung Wan, Hong Kong

Photos: Honjo Video: Jack Fontanilla