Kuke Shokudo specializes in Kansai-style Oden, characterized by its clear, elegant dashi. Chef insists on using premium kelp, salt, and light soy sauce to craft a broth that is pristine yet deeply flavorful. Following the tradition of historic eel restaurants, the kitchen maintains a “master broth” that has been continuously replenished since day one, allowing it to absorb the essence of various ingredients over time to reach a state of mellow sweetness.
G/F, 39 Gough Street, Central, Hong Kong
Tel：9848 2348
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