A cosy and quintessential dining space inspired by different phases of the moon
A sleek, tastefully decorated interior casts a glow over the practised movements of the veteran chefs at the sushi bar, who between them share decades of experience at the likes of Nobu, Sushiyoshi, and Shinji by Kanesaka. Dishes like botan ebi carpaccio, charred Miyazaki A4 wagyu, and the show-stopping Matsuba crab gelée with Hokkaido uni, pressed caviar and gold sturgeon caviar showcase the influences of European haute cuisine. Meanwhile, the sushi courses hew closely to tradition, going so far as to steam the sushi rice using water sourced from the top of Mt. Fuji for the cleanest taste. The staff are effusive and attentive, while the sake sommelier clearly revels in the chance to showcase lesser-known varieties of Japan’s national spirit.
- Sea urchin and Matsuba crab jelly, topped with golden caviar
- Blue lobster
- Grilled tilefish
Kushiro offers two private rooms, one of which features its own sushi bar for unparalleled attention from the chef.
|Accept Credit Card||Yes|
|Dress Code||Smart casual|
|Corkage Charge||Sake, wine from HK$500; spirits from HK$1,000|