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ALWAYS JOY

@alwaysjoy148

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A SEASONAL IZAKAYA.
—
@yardbirdyakitori
@hecho_made
book here 👇

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DAILY SASHIMI

Chef Ming walks you through today’s picks — fresh fish every day, each one cut and dressed to match.

If you only order one thing at ALWAYS JOY, make it this :) taken in ALWAYS JOY by @alwaysjoy148

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3 months ago

MENTAIKO IKA STUFFED WINGS
明太子墨魚釀雞翼

Three Yellow Chicken wings stuffed with mentaiko, cuttlefish, pork fat, and paprika. Steamed, dipped in tempura batter, then deep-fried for five minutes and dusted with mentaiko salt.

Crispy, juicy, and packed with flavor. taken in ALWAYS JOY by @alwaysjoy148

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10 months ago

GRILLED PIGEON, BURNT SHICHIMI
炭燒七味鴿

Charcoal grilled dry-aged pigeon seasoned with burnt shichimi. taken in ALWAYS JOY by @alwaysjoy148

5k

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a year ago

BANANA CAKE, WALNUT CREAM, COFFEE TOFFEE

House-baked banana cake served warm with walnut cream and caramelized banana, with a coffee toffee made using @yardbirdyakitori Coffee Shochu. Topped with candied walnuts. taken in ALWAYS JOY by @alwaysjoy148

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6

a day ago

Fresh flowers.
Every week.
No exceptions. taken in ALWAYS JOY by @alwaysjoy148

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6 days ago

CHARCOAL GRILLED TIGER PRAWN, AGED SAKE BUTTER
炭燒花竹蝦、陳年清酒牛油

Seasonal local tiger prawns, harvested after Hong Kong’s annual summer fishing moratorium.

Charcoal-grilled, brushed with aged sake butter, and served with lemon wedges. taken in ALWAYS JOY by @alwaysjoy148

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8 days ago

SMOKED BEER BATTERED “NEW” ONION, WAFU RANCH
炸啤酒漿煙燻新洋蔥、和風牧場醬

‘New’ onions from Aichi, the first batch of the year—sweeter, juicier, and less pungent than mature onions.

Smoked over burnt rice straw, battered in black beer and deep-fried. Seasoned with salt and pepper, and served atop pickled Chinese cabbage ranch. taken in ALWAYS JOY by @alwaysjoy148

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13 days ago

SANMA, NORI CRACKER, SPRING ONION CREAM CHEESE
秋刀魚、海苔脆餅、香蔥芝士

Seasonal sanma from Hokkaido, best enjoyed from September to November. Filleted, deboned, brushed with soy sauce, and charcoal-aburi.

Served on a homemade nori cracker with spring onion cream cheese and pickled daikon, finished with sudachi zest. taken in ALWAYS JOY by @alwaysjoy148

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15 days ago

While everyone else is calling it a night, we stay OPEN LATE.

Full menu, full bar, and bar snacks right up until close.

Come hungry, come thirsty, come late :) taken in ALWAYS JOY by @alwaysjoy148

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20 days ago

GRILLED ASPARAGUS, KARASUMI
燒蘆筍、烏魚子

Hokkaido asparagus, diced and basket-grilled. Finished with lemon juice, olive oil, and topped with shaved karasumi. taken in ALWAYS JOY by @alwaysjoy148

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22 days ago

Midweek rumble at ALWAYS JOY :)

DAILY SASHIMI — three of a kind, and a crowd favourite.

Good drinks, even better company.

SPICY TUNA, CRISPY NORI ROLL taken in ALWAYS JOY by @alwaysjoy148

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a month ago

FISH HEAD

The head holds some of the sweetest, most tender meat on the fish, from the cheeks to the collar. We use today’s catch, prepared fried, grilled, or braised depending on the fish.

Make sure to ask the team about our fish heads :) taken in ALWAYS JOY by @alwaysjoy148

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a month ago