Lifestyle/ Food & Drink

Kishoku in Causeway Bay – omakase with the OMG factor

Creative presentation and ultra fresh ingredients make for a memorable meal

Bernice Chan

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Published: 2:00pm, 15 Feb, 2016

Updated: 11:56am, 23 Feb, 2016

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This handout image shows Chef Chan-ka-Leung at Kishoku in Causeway Bay. Photo / HANDOUT [15FEBRUARY2016 FEATURES DINER'S DIARY ONLINE]

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.

Sashimi here is solid, fresh juicy prawns, crunchy slices of geoduck, and, of course, toro.

Toro sashimi with nori.

We were blown away by a large slab of otoro, the best part of the tuna belly that was placed in a sheet of nori, shiso leaf and grated rose salt for us to munch on like a sandwich. Each bite melted in the mouth, the otoro was so creamy.

Whole Hokkaido uni.

Whole uni from Hokkaido was artfully presented. Other sushi included arkshell and prawns.

Snow crab at Kishoku in Causeway Bay.

Leung also presented some cooked dishes, including a male snow crab with its fresh sweet meat extracted along with its roe in the crab shell, and a bisque-like soup.

Kishoku

5/F, Zing!, 38 Yiu Wah Street, Causeway Bay, tel: 2893 0333

kishoku.hk