JAPANESE KYUSHU ABALONE
HOKKAIDO SEA URCHIN / YUBA
CRAB / TOSAZU VINEGAR JELLY / RED SEABREAM
JUMBO HOKKAIDO OYSTER
EGG YOLK VINAIGRETTE
TUNA BELLY / SHISO LEAF
FIG & ZUCCHINI FLOWER TEMPURA
OSAKA FIG WRAPPED IN A 30 MONTH AGED PROSCIUTTO WITH SAIKYO MISO-INF– USED CHEDDAR CHEESE WITHIN A ZUCCHINI FLOWER
FIG & CRAB MONAKA
DRIED OSAKA FIG SLOW-COOKED AND MIXED WITH JAPANESE HAIRY CRAB TOPPED WITH CREAMY AVOCADO, FRESH FIG AND SALMON ROE ON AN BED OF JAPANESE SOUMEN
FRESH WHITE CORN & ALOE FROM HOKKAIDO
SURF CLAM SUSHI
GOLDEN SALMON ROE / MINCED TUNA BELLY / KINMEDAI FISH
SEA URCHIN SUSHI
FIG YOKAN
SLOW-COOKED DRIED OSAKA FIG IN A YOKAN JELLY WITH HOMEMADE VANILLA SAUCE & WATERMELON
After a recent trip to Tokyo we have become slightly addicted to Japanese fare and were excited to try out Kishoku, one of Hong Kong’s premium Omakase restaurants. Head Chef, Chef Dragon has introduced new fig dishes and Omakase menus using mouthwatering fresh fare and skill that would match many of our top experiences in Tokyo. Inspired by one of Japan’s favourite fruits, Chef Dragon wanted to create summer dishes which would suit Hong Kong’s hot summer and flaunt the fig’s delicate flavour. Our Omakase experience began with appetizers which included fresh Japanese Kyushu Abalone with Hokkaido Sea Urchin and Yuba, sweet Crab and Red Seabream with Tosazu Vinegar Jelly, indulgent Jumbo Hokkaido Oyster with Egg Yolk Vinaigrette, and melt in your mouth Tuna Belly with Shiso Leaf. This was followed by a fragrant and crisp Fig and Zucchini Flower Tempura featuring Osaka Fig wrapped in a 30 Month Aged Prosciutto and Saikyo Miso-Infused Cheddar Cheese within a Zucchini Flower. Up next the unique “Fig & Crab Monaka” was one of the highlights of the menu and featured Dried Osaka Figs slow cooked and mixed with Japanese Hairy Crab which was then topped with creamy Avocado, fresh Fig and Salmon Roe and placed on a bed of Japanese Soumen. Fresh and delicious sushi courses followed of which the sweet Surf Clam Sushi, mountain of indulgent Sea Urchin Sushi, and luxurious Kinmedai Fish with Minced Tuna Belly and Golden Salmon Roe Sushi were some of our favourites. The menu ended perfectly with the “Fig Yokan”, again using Slow Cooked Dried Osaka Fig in a Yokan Jelly with Homemade Vanilla Sauce & Watermelon. Each dish was light and vibrant and paired perfectly with crisp, cold sake. Chef Dragon’s impeccable technique ensures every course is not only mouthwatering, but displayed with great flair. We highly recommend sitting at the sushi bar so you are at the centre of the lively action and can witness all the tempting dishes being served up in front of you. A must dine spot if you love Japanese food as much as we do and definitely one of Hong Kong best Omakase experiences.
Kishoku, 5/F, Zing!, 38 Yiu Wa Street, Causeway Bay
2893 0333