Winter has always been known as the season that offers the finest ingredients. From truffles in Europe to seafood in Japan, every winter is the best season to enjoy an unparalleled culinary experience. Utilising the freshest and seasonal ingredients around the world, The Pennisula Hotel’s Kushiro pampers guests by unveiling the finest and exquisite delicacies that can delight their tastebuds.

Since December, Kushiro has used freshly imported Echizen crabs from Fukui Prefecture, Japan. Long a prized ingredient, the Echizen crab was the only type presented to the Imperial House of Japan back throughout history. The crab meat is distinctively juicy, fresh and sweet, with its crab paste adding a layer of richness. The best season to enjoy Echizen crabs is from early November to late March of the following year.

Besides, Kushiro showcases a selection of Italian white Alba truffles paired with A4 Wagyu beef, and Hokkaido's Akkeshi oysters, as part of the seasonal winter menu. Italian white Alba truffles have been referred to as "white diamonds on the table", and Akkeshi oysters are notable for their depth of flavour and sweet, juicy flesh.

Kushiro, Shop BW1, BW3 & BW5, B1/F, The Peninsula Hotel, Tsim Sha Tsui, Hong Kong; +852 6202 6666; kushiro.com.hk