On March 4, the Hong Kong Tourism Board released “Taste Hong Kong,” a gourmet guide.
Michiko Saeki, Senior Manager of Trade Marketing, took the stage at the press conference held on the same day and reported that the number of Japanese travelers in 2025 (calendar year) will be approximately 740,000, which in many cases exceeded +30% compared to last year on a monthly basis, while the number in 2018 was approximately 1.34 million, which is only 55% compared to pre-Corona. The number of Japanese travelers in 2018 was about 1.34 million, or 55% of the pre-Corona level, he said.
A detailed look at the monthly trends shows that March is outstandingly high (88,118 visitors). In fact, this is not limited to the year 2025; Hong Kong tends to have more travelers in spring than in summer every year. This is because Hong Kong itself is a nearby destination that can be visited in a short period of 3-4 days, travel prices are lower than in summer, and it is therefore easier for students to visit during spring break. Another reason is that Hong Kong’s summers are hot like Japan’s, but its springs are warmer than those of Japan, which are slightly chilly.
Travel and the enjoyment of food are inseparable, but Mr. Saeki said that he had wondered whether travelers were really getting the best food. When they go abroad, there is a language barrier, and when they join a tour that can alleviate this barrier, they are not always able to go to the restaurants they want to go to because the meal is included in the package. The quality of a trip changes depending on how well you eat three times a day,” he said, explaining the background of the gourmet-centered promotions.
The published gourmet guide “Taste Hong Kong (Japanese PDF version)” selected 250 restaurants from all over Hong Kong (this bureau’s version). The Japanese edition selected 120 restaurants from six districts (Mid-West, East and Wan Chai on Hong Kong Island, and Kowloon City, Sham Shui Po and Yau Tsim Wan districts in Kowloon).
The Japanese staff of the Hong Kong Tourism Board has researched and translated everything into Japanese, and they are confident that they have selected not only so-called high-end restaurants, but also everything from street food to Michelin-starred restaurants, from light meals to authentic Chinese cuisine and international cuisine.
Saeki recalled that “even the staff of the Tourism Bureau, who are familiar with the local area, did not know about some of the restaurants,” and said that the guide is useful for finding the real “hou-mei” (delicious taste) on a trip to Hong Kong.
© Source travel watch