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2023-10-23
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Get ready to embark on a journey through the flavors of Japan as we introduce you to JunG39, a cozy Japanese Izakaya that specializes in Osaka's 串カツ (Kushikatsu) – fried meat, seafood, and vegetable skewers. This gem of an eatery is where you'll find authentic Japanese cuisine that warms your heart and fills your soul. The cozy ambiance, with casual seating at the bar and larger dining tables, creates an inviting atmosphere that feels like you've stepped into a corner of Osaka 🇯🇵We kicked off th
We kicked off the evening with a round of Kirin frozen draft beer 🍻 – extra foam, of course. This chilled beverage set the stage for what was to come
The journey began with the delicate dance of Monkfish Liver and サンマ (Sanma) Sashimi which are on the daily special menu. During the autumn months, the fish is at its fattiest, which enhances its flavor and succulence. We have also ordered two enormous 生牡蠣 (Japanese oysters). The immediate freshness and creaminess of the oyster was striking, as if the sea's bounty unfolded in a burst of exquisite umami 🌊
Monkfish Liver
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生牡蠣 (Japanese oysters)Sanma Sashimi,
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秋刀魚刺身 Sanma Sashimi
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🍡 The Artistry of 串カツ (Kushikatsu) 🍡
At JunG39, you'll savor delights like Beef, Oyster with Pork Belly, Japanese Egg with Pork Belly, Beef Offal, and Conger Eel that have been expertly fried to golden perfection. Each skewer was a masterpiece of flavors, combining the succulence of the ingredients with a perfectly crisp exterior
Beef & Oyster with Pork Belly 串カツ (Kushikatsu)
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Japanese Egg with Pork Belly
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Beef Offal & Conger Eel 串カツ (Kushikatsu)
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🍲 Highlight of the Meal: もつ鍋 (Motsunabe)
But let's talk about the star of the show **Beef Offal Hot Pot**, known as もつ鍋 (Motsunabe), a beloved Japanese hot pot dish that hails from Fukuoka in the Kyushu region of Japan. The rich and savory miso broth is the secret behind the balance of strong and fatty offal flavors. The addition of Japanese chives and 明太子 (Meitaiko) elevated the dish, creating a harmonious taste sensation.
For a heartwarming end to your meal, don’t forget to use the remaining broth to create a soothing 雑炊 (Zousui). Add rice and a raw egg to the hot broth, mixture to simmer and allow the rice to slowly absorb the flavors. There is no better way to conclude our meal
もつ鍋 (Motsunabe)
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As the cooler season embraces Hong Kong, JunG39 emerges as a sanctuary of warmth and comfort. The rarity of dishes such as 串カツ (Kushikatsu Skewers) and もつ鍋 (Motsunabe) makes this restaurant a true hidden gem in the city.
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