The Hong Kong branch of this Kyoto restaurant opened in 2019 in K11 Musea, offering 12-course kaiseki menus.

Ingredients are seasonal and dishes are meticulously crafted. Signatures include uni-dog, made from a line of sea urchin with seaweed and home-made soy sauce. The rice koshihikari is cooked in a clay pot with marinated cod fish roe, enoki mushroom compote and whitebait stewed in yuzu pepper. Kissho sugihassu refers to the cedar box in which the snack is served.

Ingredients feature stewed shrimp with sweet soy sauce, herring fish roe, burdock, baby sardine and crystal konbu wrapped codfish roe. There are only 15 seats in the restaurant so reservations are needed.

Contact details

Shop 506, K11 Musea, 18 Salisbury Road, Tsim Sha Tsui, Kowloon