Kushiro — Restaurant in Kowloon

BEST OMAKASE IN HK!

For my last time visiting Hong Kong, I discovered a Japanese omakase restaurant called Kushiro 釧, located in the basement of The Peninsula Hotel in Tsim Sha Tsui.

Convenient location and the exceptional quality of its food made us decide to give it a try and we choose the TAKI set

The first dish was a starter of baby squid accompanied by vegetable and pan-fried in soy sauce and sake, offering a savory taste balanced with the refreshing sweetness of Java apple

The second dish was a Toyama white shrimp tartare, with the shrimp seasoned in shrimp oil. In the middle was a jelly made with Japanese fruit tomatoes, and the bottom layer was a pudding made from lobster paste, topped with lime zest and caviar. The texture was rich, perfect layered flavours

The final dish of the first part was scallops cooked in butter sauce, medium-rare cooked and topped with Japanese green onions and chili as decoration, tender texture bursting with fresh sweetness upon tasting

The first part of the sushi

Squid with bamboo charcoal salt on top

Japanese stone bass - greater amberjack - beautiful sweet whiting fish

broiled mackerel paired with rice miso - sweet with a hint of miso aroma

crab meat sushi

Moving on to the second part of the starters and sashimi, we had Nagai's Cali lily oyster - only required simple seasoning or nothing, enjoyed with light soy sauce for a refreshing sweetness

Monkfish liver was rich in flavour, served with marinated watermelon topped with Nara yuzu peel. The watermelon taste strong with marination, it’s balanced with the fish liver, achieving a well-balanced flavor overall

The white-grilled eel emphasized the quality of the eel and the chef's grilling technique. Salt was used to remove the eel's fishiness during grilling, enhancing its natural sweet and fragrant flavor. For those who prefer strong flavors, it can be paired with the side of sakura shrimp garlic sauce.

Continuing with the sushi - by this point, we were about 80% full

We had spring sea bream with mullet roe - a fresh and fragrant white fish

Medium fatty tuna - rich in texture and flavour

Large fatty tuna - bursting with a rich, melt-in-the-mouth oiliness

Sea urchin roll

In the end we have soup - the wild pigeon mushroom broth was prepared using a hanging blue method, resulting in a clear broth, offering a fresh, sweet, and smooth taste, warming the stomach

Lastly for dessert, we had a soy milk pudding fortune bag - a fried tofu skin fortune bag filled with rich soy milk cream + caramel sauce, and black sesame chocolate, perfect Japanese dinner in Hong Kong! Love it...

Starting the Year of the Snake 🐍 with a Luxurious Omakase Experience at @kushiro_peninsula

Located in the basement of @peninsulahongkong, this hidden gem offers a refined dining experience where every dish showcases the freshest seasonal ingredients. Each course was not only beautifully presented and full of surprises but also incredibly satisfying.

Beyond the fresh sushi, here are some of the standout highlights from our set menu:

✨ Hokkaido Akkeshi Oysters – Served with a jelly made from tempura sauce and topped with yuzu peel. They recommended trying one piece plain to appreciate the oyster’s natural flavors and another with the yuzu jelly. Both preparations were delicious, with crispy tempura complementing the fresh oysters perfectly.

✨ Toyama White Shrimp Tartare – A delicate dish featuring a jelly made from Japanese fruit tomatoes, a bottom layer of lobster paste pudding, and a topping of lime zest and caviar. The texture was rich, and the layers of flavor were perfectly balanced. The delicate flavors and stunning presentation made it a standout.

✨ Miso Cod – This was the first time they introduced this dish since the menu rotates frequently, and it was a perfect balance of salty and fragrant, with just a hint of spice.

✨ Homemade Desserts 🍬A beautifully plated special dessert platter, including: fresh strawberry, egg rolls with pistachio, 🍬Soy milk pudding fortune bag – a fried tofu skin pouch filled with rich soy milk cream and caramel sauce. 🍬Black sesame chocolate

It was a truly memorable meal and an excellent choice for a special occasion.

We had the Taki Set, for $2280 which included: 🍣 5 appetizers 🍣 4 entrees 🍣 8 pieces of sushi 🍣 Soup 🍣 Dessert

Would highly recommend for anyone looking for an elevated omakase experience!

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Recommendations:

The second dish is an exquisite round plate with a "three-layer taste of shrimp". It feels as high-end as eating caviar. He chose peony shrimp, and when he wipes it with a spoon, you can see that there are three layers of light to deep light red, and the viscosity of peony shrimp combined with other shrimp parts, which is impressive. Seeing the exquisite plate with this 㨴 is really a dish with great visual beauty. The chef stacks the texture layers of shrimp meat and shrimp paste, making the whole taste changeable, as elegant and charming as tasting the top caviar.

Last: Desserts start with an exquisite gift box, which are four exquisite desserts, starting with melon, and there is a star beer pear glutinous rice cake and smoothie. With another tea that helps digestion and cleavation.

Then there is a soy milk bag, which is made into a pastry or pudding, and the filling has various flavors. When this kind of soy milk bag is opened, the filling will flow out, forming a very flowing texture.

Finally, the Japanese dessert of chocolate sesame is used, and the filling is made of a mixture of chocolate and sesame, and this may be the most classic and oldest...