Kushiro

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199 reviews

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missfoodieshk

Hong Kong930 contributions

Five-star service🤩High-quality chef service

Apr 2024 • couples

Another year older! We went to the Peninsula Hotel to celebrate, it was very unforgettable! There are two types of dinner set menus. The Taki set menu ($2280 per person) is very rich, including: 3 appetizers, 3 first-order dishes, 8 pieces of sushi, soup and dessert. The fish ingredients are all very fresh, especially the fluorescent squid, which is plump and creamy, with full flavor! The gin and cucumber stains underneath are so creative😋 As the signature of the restaurant, the caviar white shrimp jelly also disappoints me🤩The Toyama Bay white shrimp is so fresh and sweet, paired with a layer of fragrant lobster and shrimp paste, a layer of fresh and sweet fruit tomatoes, and a layer of shrimp soup jelly. So layered! Served with salty caviar and gold foil flakes, it looks luxurious and exquisite! Super delicious! All aspects of sushi are good, but my favorite is the tuna and the seared snake belly😚The back of the tuna is marinated in soy sauce, which gives it a rich fish flavor; the snake belly fish is rich in oil, and the oily aroma is forced out after being seared, and it melts in your mouth. Hokkaido horse dung sea urchin has a lot of portions and tastes super sweet and creamy! The tamagoyaki egg has a rich flavor. The overall standard of Omakase is very high. Even the desserts are surprisingly surprising. The signature soy milk lucky bag is outstanding! Never thought that Japanese bean curd skin could be used in desserts, but it’s so delicious! The bean curd skin loosens in your mouth, and each layer is thin and crispy. Eat it together with the soft soy milk pudding and crispy biscuits, and you will feel happy! The service in the restaurant is very good, every clerk is smiling and attentive, five-star service🥳🥳🥳🥳

Written 23 May 2024

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Hong Kong6 contributions

Delicious and affordable Japanese food restaurant

Jan 2024 • friends

Kushiro A Japanese restaurant located in the Peninsula Hotel The menu of this restaurant includes a variety of innovative and imaginative Japanese cuisine. All ingredients are fresh and flown to Hong Kong from the Japanese seafood market every day. Some special dishes include foie gras and beetroot with mint passion fruit jelly, sashimi set, fish maw with yuzu truffle pepper egg sauce, seafood three-point set, original box caviar with Okinawa peanut tofu, baked lobster with salmon roe, charcoal-grilled noodles with black bean sauce, etc. We ate the Omakase set meal provided here, which includes 4 appetizers, 1 dish, 10 pieces of sushi, rolls, soup and dessert, 1280hkd, which is enough for a girl to eat. Overall, the environment, service and dishes are very good, it is worth a try

Written 30 January 2024

Suetyi

51 contributions

Premium ingredients!

Apr 2024 • couples

To eat "Hungry Mom Cards", you need to get married at a high-end restaurant. 👏🏻Everything is about the same price. 💸To learn more about the high-quality and cost-effective chef service in the restaurant👍🏻The Peninsula Hotel has been selected. So cool🤩 Lobster 🦞 Jelly Jelly: The lobster taste is amazing. Delicious lobster meat😋 Butter🧈Hokkaido Hokkaido Scallops: The butter is strong and fragrant but it does not take away from the freshness and refreshing taste of the Hokkaido Scallops😬 Fluorescent squid🦑 Real fish 🐟 Deep sea pond fish 🐟 bird cloth Hualien Little Nagai Oysters with Yuzu Sour Sauce Toro Sushi🍣 Big Toro Sushi🍣 Mackerel Roll Sea urchin sushi🍣 One word is fresh🤩It’s sweet and juicy, not fishy but has the salty taste of sea water🤤 Grilled snapper🐟 Mullet roe with Haruko sea bream🐟: The surface of the sea bream has been lightly seared so it is very fragrant and it goes perfectly with the buried mullet roe🤤 Wild pigeon 🕊️ clear soup Tamagoyaki Tofu Custard Kyoto Tofu Sesame Chocolate🍫 A thoughtful creation🫡especially the wild pigeon soup. The soup is so clear but not bland😋

Written 21 April 2024

Cathy K

Hong Kong54 contributions

Not worth the price tag I’m afraid!

Jun 2022 • friends

When you go to an omakase you already know not all dishes will be amazing but for over $3k per head, this place really did not deliver the commensurate quality. Seats weren’t comfy and there was very little interaction between the chef and the customers -- the chef only told us names of ingredients (eg “toro”) but nothing like why it is in season or cooking methods. I personally will not come back again!

Written 4 July 2022

Egon70

Hong Kong7267 contributions

Not as good as I hoped

Jan 2022 • solo

I wanted to try Kushiro so much that I went there on my own when there’s only 1 available seat. I took the HK$1,680 lunch set. The other options were HK$880 and HK$1,280. The ingredients used were of high quality. But, the same ingredients were used in various dishes. I didn’t expect such repetitions from a Japanese restaurant of the price level and the class of Kushiro. Crabs, albeit 2 different species, were featured in 3 dishes (i.e. steamed egg with salmon roes and crab meat, uni and crab jelly cup and crab leg tempura). Instead of 2 different kinds of uni, only bafun uni was used in uni and crab jelly cup and uni sushi. The meal was nicely paced and most dishes were beautifully presented and delicious. However, no single dish was truly impressive or memorable. The steamed egg was so overcooked that I sent it back. The new one which I got was only slightly better and it wasn’t hot enough for my taste. The clear soup with maitake and daikon was lukewarm at best. Since it’s the last dish before dessert, I didn’t bother to ask to have it replaced. The uni and crab jelly cup, which a lot of people had raved about, was one of the best dishes of the afternoon but far from outstanding. It definitely looked better than it tasted. The sesame chocolate was good but wasn’t as exceptional as some people claimed. Kushiro is located in the basement of The Peninsular. The ceiling of the restaurant is quite low. There’s some noise problem in that certain customers in the private room(s) talked and laughed loudly. The staff were friendly and courteous. However, there’s lack of attention to detail in the service. A couple of days before my lunch, the restaurant asked me via WhatsApp whether I’d any food allergy. Although I replied that I don’t eat spring onions and I’m left handed, the staff seemed rather clueless upon my arrival. The chef asked me again whether I’d any food allergy. And the staff still served me the steamed egg and the uni and crab jelly cup with the spoon on the right. Why they bothered to ask me things if they didn’t take note of my requirements was puzzling. Everything is relative. If I pay a lower price, I wouldn’t have very high expectations. However, considering the many good reviews which I’d read and the price I paid, I must say the meal was a little disappointing on the whole.

Written 31 January 2022

foodlover2333

Hong Kong6 contributions

Excellent food with service

Jan 2024 • couples

Chuan I had an early dinner party for a friend’s birthday, and to celebrate her love for Japanese food, I specially booked this omakase restaurant located in the shopping mall below the Peninsula Hotel. There are four kinds of one-of-a-kind dishes. My favorite is the crayfish that seems to be contained in a glass box. It looks very attractive and makes the crayfish even more crystal clear when viewed from the outside. Another flavor that everyone likes is the squid tempura. When you bite it off, you will find the mentaiko in the noodles, and it is also served with kombu and perilla leaves. Then the chef started preparing sushi for me. Before he started, he was so considerate and took my photo. First of all, there are four types of sushi with a relatively fresh taste, and each piece of sushi already contains wasabi and soy sauce, so no additional seasoning is needed. The sardines served at the end had a stronger flavor. In between, I changed my taste and tried other dishes. There were five dishes in total. My favorite was the boiled abalone at the end. The abalone retains its tender texture and the sweet flavor of the sauce. Finally at the end, the Tuoluo that I am most looking forward to. First, the medium toro will be served, and then the large toro with more oil will be served. As soon as you enter the mouth, you can feel that your whole mouth is covered with oil. It's so exaggerated. Finally, there is a lot of sea urchin, which is very sweet and fragrant. When it comes to desserts, the most surprising thing is the soy milk ice cream wrapped in bean curd skin and topped with caramel, which has a rich bean flavor. Because the meal was during the Lunar New Year, the restaurant also had a red packet designed by him as a gift to us, which was very beautiful. During the meal time, the chefs take the initiative to introduce the food, communicate with the diners, and serve the next dish according to the eating rhythm of the diners; and the staff constantly exchange hot tea for us, and the service is worthy of praise.

Written 20 February 2024

foooodhunterhk

25 contributions

The Peninsula Hotel’s superb chef

Jan 2024 • family

🇯🇵I couldn’t wait to travel, but suddenly I was obsessed with Japan, so I went with my friends After visiting this chef located on the ground floor of the Peninsula Hotel, I knew I had high expectations for going to the Peninsula Hotel, but I didn’t know it was disappointing. 🤣We chose a course with a mid-range price of around 2,000. First of all, there are a few appetizers, including Hokkaido oysters. And this jelly made from crayfish and caviar 😳The food is really fresh and the ingredients used are not soft. Eaten After finishing the appetizers, we were looking forward to what kind of sushi there would be. Since we wanted to eat quietly, we didn’t sit at the counter, so the chef prepared the sushi and served it in batches. The first thing is the white fish, the fresh deep-sea fish is really delicious, and then gradually we move to some fish with a stronger taste. There are a few fish whose names are hard to remember. But I know it’s good and delicious😍 There are also other dishes in between, such as vinegar mackerel I saw a big stall of food on the other side of the fence. After waiting so long, I finally got it. 🫶There are medium-sized tuoluo and burned big tuoluo respectively. The master's control is really good. The big tuoluo is not so fat due to its fatness. Damn, it’s so upright. At the end, there is a super large sea urchin sushi as an ending. It is so satisfying to eat it once. 🩷The most special thing here is that in addition to the delicious sushi dishes, their desserts are also very famous. That day, the chef posted three signature desserts for us to enjoy, which has a very special autumn and winter theme. maple leaf dessert Find out first after eating Many people like the desserts here, and they are indeed recommended correctly. I hope I will have the opportunity to come here again🫶

Written 28 January 2024

Dining_eat_hunter

Hong Kong30 contributions

Omakase

Nov 2023 • friends

There are indeed many sushi restaurants run by famous chefs in Hong Kong🍴Tonight, we specially come to "鏏Kushiro" because the restaurant has won TimeOut2022, TatlerDining2022 and 100 Top Table 2023 in just two years since its opening. It has a lot of reputation! Xi no Yupinshu Dinner Menu "TAKI" 3 appetizers, 3 side dishes, 8 pieces of sushi, soup, dessert HKD 2,580.00 🔹Three appetizers ~ Grilled Hokkaido Shiraz with grated radish and yuzu vinegar, which has a strong flavor and a creamy and smooth texture that melts in your mouth; ~This is a dish made of high-grade New Zealand crayfish. The top layer is caviar and crayfish meat with grapefruit peel and sour juice. The middle layer is Japanese tomato jelly, and the bottom layer is crayfish paste sauce. The meat of the crayfish is tender and sweet, and the sour tomato jelly and rich shrimp paste are full of flavor; ~The squid tempura is wrapped in spicy mentaiko, kombu and perilla leaves and fried, crispy and delicious. 🔹One dish, three dishes ~ Mackerel marinated in bonito flower sauce has rich flavor and firm meat. ~ Angler fish liver tart, rich fish liver, crispy tart crust, great taste. ~The mentaiko with wild mushroom sauce is baked into Hokkaido ski resort crab legs, which is light and sweet. 🔹8 pieces of 鹨 Black and green fish, saury, cuttlefish🦑, tuna🍣, tuna, toro, salmon roe, horse dung and sea urchin; each sushi is made of fresh and seasonal ingredients, and the taste is super good. 🔹Soup ~ Wild duck clear soup, the soup is clear and extremely sweet. 🔹Desserts ~Tofu lucky bag, baked with Japanese tofu skin into a crispy texture, filled with Jingdong soy milk products, topped with caramel soy sauce, and topped with white chocolate germ puff pastry, giving it multiple textures.

Written 16 November 2023

Sunshine44323482278

31 contributions

life is worth once

Apr 2024 • couples

Chuai (Tsim Sha Tsui) was founded by a chef located in the Peninsula Hotel. I celebrated with my boyfriend, so I went to eat Japanese wild food. The environment of Chuai is elegant, not too crowded, and the environment is quiet. The design of the restaurant is simple and elegant, using wooden elements and soft lighting, creating a comfortable and relaxing atmosphere. The staff at Chuan Chuan are warm and friendly. They will introduce each dish and help you get a cup of hot tea when you are done eating, ensuring that we have a pleasant dining experience. Fish sushi, salty and smooth fish, the fish meat is smooth and tender, melting in your mouth, with a slightly salty flavor, which is endless aftertaste. Chiyu: The fish meat is fresh and tender, with a rich taste and a little bit of rich flavor. The bonito is grilled using cherry blossom wood. The smoked aroma blends into the deliciousness of the bonito, creating a fascinating smoky flavor. Ammonium fish liver, the fish liver is soft and tender, with a rich fish liver flavor Slow-cooked octopus produced in Luoshi County: The slow-cooked octopus has been slow-cooked to make the meat tender and juicy, retaining its original delicious flavor. Zhongtuo: Zhongtuo has a chewy texture and delicious taste. It is a delicious dish. Da Mo, after light roasting, the tendons are removed and the meat is more tender and smooth. Chuan (Peninsula Hotel) is a high-quality chef-owned restaurant worth a try to celebrate holidays or special occasions.

Written 4 April 2024

siteatfoodie

Hong Kong23 contributions

Peninsula Hotel Japanese Food Experience

Apr 2024 • friends

I haven't had omakase for a long time. When I visited the restaurant in the Peninsula Hotel this time, I had high expectations for the Peninsula. It was lunch time, the environment was very quiet, the diners were very polite, and the chatter was quiet. It's quiet, the bar is full, and the ingredients are very fresh, all freshly shipped by air on the same day! Fortunately KOU HKD980 Okinawa Mizuun fluorescent squid Deep sea fish with fresh perilla flowers French Blue Lobster and White Asparagus Chawanmushi Grouper from Aigaki Island, Japan｜Shioyuzu tape Chiyu｜Ginger and green onion puree Peony shrimp gold wood carving hairy crab Black carp｜Kombu naked Zhongtuoluo clam soup

Written 6 May 2024

如楠马

8 contributions

Omakase hidden in the Peninsula Hotel

Dec 2023 • friends

Recently, the Christmas atmosphere in Hong Kong is getting stronger and stronger. The channel at the entrance of the Peninsula is also hung up. Sisters who want to check in don’t just stay outside, you can also check in inside! This omakase is hidden in the Peninsula Hotel. The lunch set is really cost-effective. Because I have compared it with many other restaurants in Tsim Sha Tsui East, I dare to say it with my chest. The food quality is really good. My friends and I nodded frequently after eating each dish. The manager will come over to introduce you to the cooking method. The service is very considerate~ ⚪️Shuiyuncai: The whole dish is sour and sweet, very appetizing, with some scallops and chrysanthemums 🟡Sashimi platter: The following items surprised me~ The fragrance of mackerel is very strong, especially the place where the fish skin is burned is very fragrant. The second is lionfish, which tastes very moist and fat, and leaves a lingering fragrance in the mouth. The big toro and his sashimi, with lemon juice, are very sweet. Another special side dish is the wax apple, which tastes crispy~ 🟤Chawanmushi: The whole egg is very tender, and the Tianhuigu and black truffle juice inside are really fragrant. After finishing a bowl, you will still have endless aftertaste 🟢Yaki: This dish is not only good-looking, but also delicious! The sweet sea bream is made using the method of Matsukasaki. The fish skin is fried very crispy and fragrant. When you cut it with a spoon, the sound is very crisp🔊~ It is served with some soybeans, bacon sausage and morels 🔵Food: First is the abalone rice, which is served with abalone from Hokkaido, Japan, and is just right with lemon juice. The second is the seafood rice, with various fish sashimi mixed together. The most amazing thing is the egg inside, which is very smooth, like tofu, and mixed with the aroma of oil and wine. It is really one of the best I have ever eaten~ 🟠Sweetness: My family members🍮really underestimated it. The outside is fried with bean curd skin, which is crispy, and the bottom is soy milk and germ. It is really amazing. The store manager also gave us black sesame chocolate, which was really delicious. Who in my family understands this?

Written 17 December 2023

Katie Lam

Hong Kong16 contributions

An unforgettable Japanese restaurant👍🏻

Feb 2024 • couples

Chuan Restaurant definitely deserves a detailed review!! First, as soon as you enter, you feel like you have entered an exquisite food wonderland. The decor here is quiet and stylish, and the staff are well-behaved, professional and courteous. Every dish is a feast for the eyes and taste, making people forget to leave. Second, and most importantly, these foods are really good to eat‼ ️ Eel fry with pickled radish: This appetizer is served in a delicate cup, and the eel fry is a spring specialty. Paired with homemade pickled radish, it has a silky texture, sweet and sour taste and is appetizing, letting your taste buds immerse in the delicious taste. First-class cuisine: This exquisite dish is served in a transparent crystal container, which is very exciting. The shrimps are paired with caviar, grapefruit vinegar, tomato jelly and lobster sauce. The layers are rich and the taste of the entire ocean blooms in your mouth. Hokkaido Arctic clams: The plate is beautifully presented, and the sauce is cooked with butter and black soybean until cooked, retaining the fresh taste of the Arctic clams. Garnished with green onion and red pepper shreds, the aroma is overflowing. Sushi🍣: The chef’s techniques are professional, and the sushi includes needle fish, pond fish, scallops and scallops. Every bite is filled with the taste of the ocean, which makes people intoxicated. Scallops + peony shrimp kombu: The umami flavors of scallops and peony shrimp complement each other, and the yuzu salt enhances the flavor, making it endlessly memorable. Silver carp liver with watermelon pickle: The silver carp liver has a smooth taste and is amazing when paired with the refreshing watermelon pickle. Tuna sushi🍣: The eel meat is tender and the special sauce is delicious. Soups and Desserts: The fish soup is refreshing and has the aroma of seafood. The dessert consists of a bowl of jelly, decorated with fruits and flower petals, which is colorful and has a sweet taste. There are also rich dessert boxes. The entire dinner experience was high-end and unforgettable, with every dish full of creativity and sophistication. The store's attention to detail and thoughtful service make people feel high quality. I recommend this restaurant without hesitation!

Written 7 March 2024

Hongkonglowbudhappiness

Hong Kong153 contributions

Issued by high quality chefs

Aug 2023 • couples

Yummy food and good service. The atmosphere of the restaurant, the ingredients used, the chef's knife skills, the food presentation and the waiters' attentive service made us enjoy the entire five-star meal. All the ingredients are absolutely high-quality and fresh. The chef introduced us the sashimi ingredients of the day and then made the dishes one by one in front of us.

Written 9 September 2023

Kobe Chan

11 contributions

Luxury Omakase in Tsim Sha Tsui

Sept 2023 • couples

Tsim Sha Tsui Luxury Omakase🍣 [鏏] From the moment it opens, it’s a hard-to-find omakase restaurant located in the basement of the Peninsula Hotel. From the entrance to the shop, I feel like it’s a top-notch restaurant with great service and top-notch feeling. 🎉 It’s worth praising. The waiters will match different tableware with each dish to ensure that each ingredient can achieve its own taste without affecting the taste of other dishes. 😋 Xi💛 ($1980) Appetizer Hokkaido hairy crab, Italian cucumber, and osmanthus jelly. It’s delicious, fresh and very appetizing🤤 The crab meat is fresh and sweet, and it’s neutralized by the osmanthus. It’s the first time I’ve tried this, and the combination is so novel😆 Lily root true husband🍲 The dough made from lily roots has a delicate texture, and the meatballs made with shrimp paste are soft and chewy. The soup stock with bonito tuna is clear and appetizing. Smoked Toro🐟 The smoky flavor is very strong, but there is a slight burnt aroma on the side. When paired with the sauce made from bonito tuna, it doesn't feel sluggish. The sushi is full of flavor, the sushi is plump, and the fat is perfect The sea urchin melts in your mouth and the saury is so plump 🤤 The white fish is paired with yuzu vinegar to add a slight fragrance without overpowering the freshness of the fish itself🐟 Tofu custard lucky bag🍨 The rich bean flavor is topped with caramel sauce and paired with crispy tofu skin. Adding buried embryonic teeth enhances the crispy texture peach🍑 Limited time dessert🍧Peach is added to make lychee black tea konjac Sweet and fresh The restaurant is celebrating its second anniversary. Every customer who goes to make a purchase will receive a sake cup as a gift🎉 Taste 8.5/10 Environment 8/10 Recommendation level 8/10 📍 Chuan (Tsim Sha Tsui) Shop Bw1, Bw3 & Bw5, Level B1, The Peninsula Hotel, Salisbury Road, Tsim Sha Tsui

Written 3 October 2023

854irisl

Mong Kok87 contributions

wedding anniversary

Dec 2023 • couples

This hotel on the peninsula is not very expensive. The quality of environmental services is quite guaranteed First, use Hokkaido real oysters, using yuzu sour juice. The oysters are refreshing, and the freshness of the yuzu brings out the umami flavor of the oysters. Japanese fish roll wrapped in perilla leaf kelp Deep fried until it’s as crispy as tempura There are 10 pieces of sushi + 1 piece of hand roll Needlefish, hand fish, Hokkaido scallop, white squid, Pickled hamachi, angler liver, black anchovies, vinegar herring, naked fish, tuna roll, sea urchin sushi The most impressive one is the eight squid. It’s so simple but the most delicious. It’s so fresh, sweet and chewy. It’s an unforgettable impression. Zhongyou sea urchin sushi, super delicious, melts in your mouth, extremely sweet, applaud your hands Wild pigeon protein, chicken, onion and mushroom soup is clear and moist An early winter drink that is nourishing and delicious Seasonal limited desserts It uses red leaves as the theme, and uses maple sugar, chocolate, dragon fruit, Japanese persimmon, and white grapes as decorations. The sourness neutralizes the sweetness of the syrup and chocolate, and it is so layered. In addition, I received a cake as a gift for my wedding anniversary. I added an instant photo to see the photos. Such attentive service. We are very satisfied.

Written 17 December 2023

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KUSHIRO, Hong Kong - Menu, Prices, Restaurant Reviews & Reservations - Tripadvisor