Over the course of the pandemic, one of the coping mechanisms that Hongkongers have resorted to when faced with a travel ban to Japan has been to eat Japanese food—and lots of it. As a result, omakase restaurants across the city have found their reservations snapped up for months ahead, with nary a seat to be found at some venues until mid-2022.
Against this backdrop, Hong Kong's dining scene welcomes four new Japanese restaurants covering a wide variety of cuisines—from omurice and omakase, to yakitori and kaiseki—each hoping to make a dent in the city's Japan-specific wanderlust. Keep reading and book swiftly, dear reader, to avoid disappointment.
Tucked away in the basement of The Peninsula is new sushi restaurant, Kushiro. The low-ceilinged venue was designed with a lunar theme in mind, and is helmed by a team of six chefs, including ex-The Aubrey chef Yukihito Tomiyama and Nobu veteran Jason Au, who split their expertise between French-inspired Japanese cooking and traditional Edomae sushi.
Reflecting this approach, the tasting menus (HK$1,980 up) are almost evenly split between the two disciplines: a typical progression might include French blue lobster with pumpkin purée and anglerfish liver sauce, and the signature Matsuba crab gelée with Hokkaido uni, pressed caviar and sturgeon gold caviar; before proceeding onto the sushi courses made using seasonal seafood flown from Japan, and rice steamed using natural water from the top of Mount Fuji. Kushiro also boasts a sake sommelier to handle extensive pairings for each tasting menu.
Kushiro, Shop BW1, BW3 & BW5, B1/F, The Peninsula Hotel, Salisbury Road, Tsim Sha Tsui, Hong Kong; kushiro.com.hk