Kishoku in Causeway Bay – omakase with the OMG factor
Creative presentation and ultra fresh ingredients make for a memorable meal
Kishoku has been quietly operating in Causeway Bay, though regulars keep coming back for the omakase that features quality Japanese ingredients. The restaurant’s new executive chef Chan Ka-leung is offering a new seasonal menu.
Omakase is priced from HK$1,250 to HK$1,850 and needs to be booked a day in advance. Trying any of the menus will be a memorable experience.
We sampled 13 dishes, which wasn’t even the complete set. Here are some highlights.
For starters, shirako (cod milt) was creatively presented. Instead of the traditional style of serving it in a clear vinegar dressing, here it was topped with a sauce made from squid ink, Japanese black vinegar and seaweed. The end result was a delicious taste of the sea.
Another interesting dish was steamed abalone from Kyushu. Two slices were served, garnished with a sauce made from abalone liver.
Kishoku
5/F, Zing!, 38 Yiu Wah Street, Causeway Bay, tel: 2893 0333
kishoku.hk