Torikizoku Soft-Opens Its Sixth Hong Kong Branch in Mong Kok

Torikizoku is coming to Nathan Road. On August 4, the Osaka yakitori chain soft-opens its sixth Hong Kong branch at Grand Plaza in Mong Kok, about a year and a half after the Tuen Mun debut that introduced its two-tier menu to the city.

The room is Shop 206 on the second floor of Grand Plaza, at 625 and 639 Nathan Road. Brand materials put it at roughly 3,600 square feet, with about 140 seats across 38 tables. Hours run late for the neighborhood: noon to midnight Sunday through Thursday, and until 1 a.m. on Fridays, Saturdays, and public-holiday eves. Confirm the current schedule before you plan a last train around it.

Torikizoku, written 鳥貴族, started in Osaka in 1985 under founder Tadashi Okura and grew into one of Japan’s large yakitori izakaya chains, with more than 600 restaurants at home. The pitch is consistent quality at a fixed price, chicken skewers with house tare or rock salt, and a lively communal room rather than a quiet counter.

Hong Kong runs as a franchise with Four Seas Mercantile. The first local shop opened December 16, 2024, at Tuen Mun Town Plaza. Tai Po, Kwai Fong, Kwun Tong’s apm, and Tseung Kwan O followed. Mong Kok is the sixth. Across those rooms, most dishes and drinks still land at either HK$19.90 or HK$29.90: skewers, many plates, desserts, and alcohol on the higher tier; sides and a simple rice, soft-boiled egg, and chicken-soup set on the lower.

This branch is the first Torikizoku in Hong Kong with Japan-style tablet ordering. The company is also debuting a Mong Kok sauce developed with the Japan team, and it is bringing rare cuts that have not been on the Hong Kong menu before, including chicken oyster and chicken breast soft bone.

The core board stays familiar. Kizokuyaki pairs chicken thigh or breast with thick spring onion. Tsukune comes plain or with molten cheese. Unlimited-refill kyabetsu mori cabbage salad, kamameshi, and karaage round out a table that is meant for sharing. Drinks lean izakaya: highballs, fruit teas, and a longer summer cocktail list the brand is pushing for this opening.

Telephone reservations are not accepted. The company points diners to online queuing through its Hong Kong Linktree before arrival.

Mong Kok already runs on late dinners and shared plates. Torikizoku’s useful trick is making that rhythm affordable without turning the food into a novelty. If you already queue for the brand in the New Territories, August 4 is simply a more central address with later hours. If you have never been, start with a few kizokuyaki, a tsukune, and the cabbage salad, then decide whether you need kamameshi before the next round of skewers.