Hong Kong · Ramen · casual
Konjiki Hototogisu
JapaneseMichelin ramenClam dashi ramenTokyo ramenTruffle ramenJapanese chain
Founded in 2006 by Atsushi Yamamoto in Tokyo and awarded the Michelin star for five consecutive years, Konjiki Hototogisu is celebrated for its complex clam and pork-bone double-broth — one of the most nuanced ramen styles ever recognised by the Guide. Multiple Hong Kong branches operated by Ajisen Group maintain the original Tokyo recipes under licensing from Yamamoto.
- Price
- ¥¥
- Area
- Central / Tsim Sha Tsui / Multiple
- Chef
- Atsushi Yamamoto (founder, Tokyo)
- Owner
- Ajisen Group (licensed operator, HK) / Atsushi Yamamoto (brand)
Plate № 69
About
Atsushi Yamamoto's Konjiki Hototogisu became a ramen phenomenon in Tokyo for its insistence on a double-broth methodology: a clean, mineral-rich dashi drawn from Hamaguri clams layered over a silky chicken-and-pork base, finished with white truffle oil and topped with a perfect seasoned egg. This unusual fusion of Japanese and European flavour registers earned it Michelin recognition for five consecutive years — an extraordinary achievement for a single-dish concept. The Hong Kong branches, operated by Ajisen Group as the brand's licensed international representative, reproduce Yamamoto's proprietary flour blend, soup concentrates, and truffle oil sourced directly from Japan. The IFC Mall location — in the heart of Central's financial district — is the most prominent, drawing lunch regulars from surrounding offices as well as destination diners seeking the Michelin pedigree in a casual setting.
Why it's on Washoku Guide
- The white truffle ramen is an exceptionally rare crossover that combines European luxury ingredients with precise Japanese broth technique — a bowl that defines the Michelin recognition.
- Five consecutive Michelin stars at the Tokyo original authenticate a culinary standard that the Hong Kong branches maintain through licensed recipes and Japan-sourced ingredients.
- The IFC Mall location puts one of Japan's most celebrated ramen brands in the heart of Central, accessible for a business lunch or a dedicated food-pilgrimage bowl.
- The double-broth technique — clam dashi over chicken-pork base — produces flavour complexity that distinguishes Konjiki from every other ramen brand in Hong Kong.
Founded 2006, Tokyo, by Atsushi Yamamoto. Five consecutive Michelin stars (Tokyo). HK operated by Ajisen Group as licensed international operator. Multiple active branches: IFC Central, H Zentre TST, Festival Walk, The Southside, HKIA.
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