Kushiro: restaurant review

Newly minted late last year inside The Peninsula Hong Kong, Kushiro joins the upper echelon of Japanese fine dining establishments. Heading the all-star team are culinary director Yukihito Tomiyama, previously at Shinji by Kanesaka Macau; 25-year industry veteran Ricky Chung; and Jason Au, a graduate of Nobu and Haku.

Lunch starts at HK$880 while dinner will set you back HK$1,980-2,780 for a multi-course omakase of appetisers, sashimi, hot dishes, sushi, soup and dessert. Expect a table laden with luxury ingredients – Hokkaido sea urchin, A4 Wagyu beef, sturgeon gold caviar and more, while stylish interiors easily outshine the city’s spartan sushi counters.

Signature dishes

Matsuba crab jelly with sea urchin and caviar

French blue lobster with Japanese pumpkin purée

Grilled tilefish with herbs and green pepper sauce

Contact details

Shop BW1, BW3 & BW5, B1/F,