This list is aimed at cafeterias with an average per capita consumption of less than HK$380, and they cannot compete with the winners in the "Boutique Buffet Restaurant Recommendation List" in terms of flavor, food quality, environment, service and other aspects. However, there are also outstanding ones that are suitable for daily consumption, especially in Japanese food stores.

The word "fang" is derived from the Japanese word "arbitrary", and in Hong Kong's catering industry, it refers to "all-you-can-drink", which is equivalent to self-help. After 2005, Hong Kong began to blow a whirlwind of Japanese food from Paint South Road, Tsim Sha Tsui, and the "big word" restaurants gradually occupied half of the country, and these restaurants were actually originally co-founded by a team of 5 people. Daxiwu has more advantages in terms of category and environment, and the market is also quite recognized by the store, so that Daxiwu was selected as the most popular catering brand in Hong Kong by ABA (Asian Brand Association).

Although the question is self-service, not all the ingredients are self-picked. Japanese food categories need to write a single order, the specific steps are very simple, just tear off the menu to outline the required amount, unlimited quantity, unlimited times. There are 12 menus divided by type of ingredient and preparation method, and there are 76 specific dishes, including common Japanese dishes such as sashimi, sushi, rolls, tempura, yakiniku, and noodle pot.

At first glance, there are few types of Japanese food in the store or high-quality stores in the mainland, but the products produced by Dakiya are more exquisite. The seafood category has given up Bohai Sea products and mostly imported from abroad. The specific categories are toro, salmon, sweet fish, king pond fish, Hokkaido fresh scallops, arctic shellfish, red shellfish, shilu fish, sweet shrimp, and red sea shrimp.

Salmon is also a popular delicacy on the mainland, but some shops use counterfeit rainbow trout, but there is no such risk at Daikiya. The fillet is thickly sliced, full of fat lines, and its fatty texture is satisfying. The Salmon comes from Norway, but this is not an advantage compared to other stores, which has a market share of more than 80% in Hong Kong even in the dark hours, and has gradually fallen below 10% in the mainland since March 2015. With a low rate of parasite infections in farmed salmon and more than half a century of experience in salmon farming in Norway, it is worth putting salmon on the itinerary in Hong Kong.

Toro is a transliteration of Toro, referring to the belly of a bluefin tuna. Okiya's toira usually has fine fibers and light pink in color, but there are no frosty fat lines, so judging from the flavor and texture, it should be a mid-belly meat. This isn't the most expensive part of tuna, but bluefin tuna is scarce, which shows that the restaurant is full of sincerity, so you might as well try it when you enter the store. Imported from Japan, the king of fish is by no means a cheap product and is not common in the mainland, while the word "king" refers to the high fat content and crisp taste at first taste.

Due to the huge flow of customers, Daikiya was able to purchase a large amount of fresh meat. There are not many types of frozen seafood, only four kinds of mussels, shrimp, conch, and pine crab. Loose leaf crabs are known for their sweet meat and delicate taste, which are rare in the mainland. However, the store provides shell crab feet, each cut off about 4cm, the diameter is not large, and it is not too enjoyable, and the size of the conch is not too big, and the overall level of frozen products is not outstanding.

Foie gras and sea urchin are not unique, but if you want to try them, you can look at the sushi menu, where foie gras and scallops are combined with sea urchin and red shrimp. The salmon belly, which is popular in mainland China, appears on the Grilled Sushi page, melting the fish fat at high temperatures, and has a smooth and full flavor, so don't miss it.

Beef is also an important element of Japanese cuisine, and Hong Kong has an overwhelming advantage over the mainland in terms of ingredients. The king of the "beef dishes" is the teppanyaki Wagyu thin-yaki on the teppanyaki page, and the chef is superb, and the food delivery staff is always able to serve the food at the first time, and the standard is extremely stable, and many customers have repeatedly placed orders for this, so it is understandable that they came to Daikiya for the sake of thin-yaki. In addition, the shallot roasted beef simmered sushi, the black pepper honey sauce bite beef, and the roasted beef tongue are also worth tasting; Although the snowflake beef pot is exquisite, the portion is on the large side, so it is best to choose carefully.

Roasted herb lamb saddle is rare, especially recommended for tourists, and it is also one of the more expensive dishes in the store. Hokkaido roasted sail scallops and sheep saddle are on the same page, and the cheese brings a lot of points, and the fishy smell of the shellfish is masked, leaving only the fragrance of the sea.

The tempura can only be eaten out of the pot to show off its deliciousness, but the feeling of satiety is a little strong, and it looks awkward in the theme store. Cautious but hungry diners may want to consider the shrimp and durian bombs, the former is charred on the outside and tough on the inside, and the latter is definitely worth trying.

There are only 4 dishes at Daikiya's "Recommended Palace", among which the whale dragon thinly sliced with sea grapes is rare, so you might as well try it, it won't take up much stomach space. Although the corned beef cheese tamago, mentaiko chives and jade seeds, and fruits and vegetables mixed with balsamic vinegar are delicious, they are more satiety, so it is best to leave them at the end of the meal.

All dishes are almost mine-free, but according to the dietary preferences of the mainland, it is best not to choose the king crab of the palace, the dishes are spicy and the portions are not small. When it comes to dealing with "heavy-flavored" dishes, Hong Kong people seem to be less comfortable and less consistent in quality.

There is also a self-pickup area in the store, where snacks, delicatessen, salads, etc., as well as snacks such as edamame, are also available, and there are more than 30 kinds of dishes in total. Beverages and ice cream are also the highlights of the store, and the category is better than that of other Hong Kong stores. Rarely, Daikiya offers a wide range of alcoholic beverages, from home-brewed cocktails to hot sake.

There are a lot of Japanese restaurants in Hong Kong, and each store has its own characteristics. Ohkiya also made an eye-catching move a few years ago. The clerk used small candles to set off the atmosphere while displaying rare ingredients, and was discovered by police undercover agents, resulting in the manager being detained. Since then, the restaurant has become much more pragmatic, focusing on customer feedback, and sashimi has become the main force. Obviously, the freshness of the ingredients is particularly important, and the Environmental Health Department also plays a supervisory role, so that raw food will not be left overnight, and even the best ingredients will only become waste after midnight. Therefore, discounts are often available after 9:00 p.m., and the adult price may be as low as HK$320 on weekdays.

There are many restaurant branches, and Dian Tai Xi House is a flagship store, with better quality, and the same Tsim Sha Tsui Ji Shang Tai Xi Ya has a lower cost level, but it is more popular. The time limit for meals is 2 hours. When ordering, it is important to note that the measure word "piece" in the menu refers to "piece" or "piece", so you may wish to be bold when placing an order.