Tracked on 1 list across 1 authority.
Chinese cuisine cultivated in Japan interweaves with Cantonese cuisine experienced in Hong Kong. The prix fixe menu puts the accent on fresh, hot and fragrant; each course is limited in quantity, permitting a wide variety of items to be served. Congee expresses the daily rhythms of Hong Kong; dim sum includes shrimp wrapped in rice flour and tofu skin. Longtooth grouper and boar are served in hot pots. Striving for harmony among the five flavours, a wide range of sauces, seasonings and fermented foods are skilfully intermingled in this culinary bridge between China and Japan.
Ippei Hanten appears on 1 of the lists Mouga tracks, and written up on 1 more. Here's the full trail, dated and linked to each source.
