Video
Read full review
2018-09-01
4961 views
Kishoku is a Japanese restaurant located within a few minutes walk from the Causeway Bay MTR station. The exquisite decor is further glamorised by a lavish set of chandeliers gracing the entrance area! The sushi bar also helps to create a stylish and welcoming ambience. It is an ideal place for intimate dinners or gatherings with friends!Crispy Codfish Wafer (Complimentary)It was a slightly grilled codfish slices, with a wafer-like texture and just a hint of briny saltiness.Omakase - Kishoku
Crispy Codfish Wafer (Complimentary)
Crispy Codfish Wafer
36 views
0 likes
0 comments
It was a slightly grilled codfish slices, with a wafer-like texture and just a hint of briny saltiness.
Omakase - Kishoku 2.0 (HK$1,555)
Sliced Salmon Forehead~Uni Tofu~Minced Toro
Sliced Salmon Forehead~Uni Tofu~Minced Toro
16 views
0 likes
0 comments
▪️Salmon Forehead (Left)
The salmon forehead isn't normally a choice cut, but the chef can manage to slice the salmon forehead into thin slices! The cartilage of the forehead was crunchy and a little bit chewy, it was indeed a very unique dish!
▪️Uni Tofu (Middle)
The buttery, creamy uni paired with silky tofu was so soft and smooth that it just slides right down to your throat!
▪️Minced Toro (Right)
This is the minced toro with crab roe, in which you can wrap it with the seaweed to eat! The crunchiness of the Crab roe complemented the minced toro perfectly.
🦀After finishing the three appetisers, the chef told us to eat the mini crab displayed on the plate. At first, I thought it was the plating, but you have to try this mini crab, it was so interesting to eat!🦀
Iseshima Lobster & Tomalley 伊勢龍蝦/龍蝦膏
Iseshima Lobster & Tomalley 伊勢龍蝦/龍蝦膏
44 views
0 likes
0 comments
The Iseshima Lobster was incredibly tender and juicy, and you can taste the delicate flavour of the fresh lobster. The tomalley was fragrant and fresh, and it was served with a sour sauce (土佐草酸汁). The sourness offered both aroma and a lovely acidic touch to it.
Makarei with Matsutake & Chives 鰈魚松茸卷
Makarei with Matsutake & Chives 鰈魚松茸卷
30 views
0 likes
0 comments
The makarei Sashimi was wrapped with matsutake, chives, and Umibudo underneath. It was drizzled with hot, flavoursome olive oil when it was served. The combination of ingredients created a complex combination to the plate. The matsutake provided an earthy aroma, the marakei was fresh, and the 'green caviar' umbido reminded me of the ocean. Together, they formed a beautiful balance of flavours.
Iseshima Abalone 伊勢青邊鮑
Iseshima Abalone 伊勢青邊鮑
18 views
0 likes
0 comments
The abalone Sashimi was unlike any other I've tried before. It was sliced into paper thin pieces that you can see through under the light. I especially love the Abalone skirt with the crackling being superbly crunchy, this was really sensational.
Shikakigai 石垣貝
Ishikakigai 石垣貝
53 views
0 likes
0 comments
This is the live shell, when I used the chopsticks to pick it up, the flesh would curl up. So fresh and so sweet.
Shima Ebi 縞海老
Shima Ebi 縞海老
33 views
0 likes
0 comments
The shima Ebi was so, so fresh, with shrimp roe on top. You can dip it with lemon and rock salt that further accentuate the freshness of the shrimp!
Sanma 秋刀魚
Sanma 秋刀魚
32 views
1 likes
0 comments
Sanma Sashimi is normally not my favourite, but these sanma sashimi slices were soft and not fishy at all. This is created by the delicate manipulation from the sushi chef, eliminating any trace of the 'fish smell' that you may normally associate with Sanma. The texture of the fish quite nearly melted in your mouth as you consumed it and it left a delicious aftertaste too.
Kan Buri 寒鰤魚
Kan Buri 寒鰤魚
34 views
0 likes
0 comments
This is the Kan Buri, a kind of wild yellowtail fish, in which the Chef massaged the flesh before cutting it into pieces. The friction can warm and soften the fish oils and thus the fatty aroma can immediately infuse into my palate for a long time.
2nd cut of fatty tuna
2nd cut of fatty tuna
19 views
0 likes
0 comments
This is the 2nd cut of the tuna, It has less fatty tissue when compared with the OToro, but has just the right amount of tuna fat. It provided both a meaty and fatty texture for a party in your mouth.
7th cut of Fatty Tuna
7th cut of Fatty Tuna
17 views
0 likes
0 comments
This is the seventh cut of the tuna, the fattiest cut. The soft pink flesh together with the white fatty tissue generated a rich and creamy texture and flavour, and it literally melts in your mouth with a long lingering taste on your palate!
Hokkaido Tomato/Fukuoka Corn
Hokkaido Tomato/Fukuoka Corn
18 views
0 likes
0 comments
Refresh your palate with Hokkaido Tomato and Fukuoka Corn.
Clam Seafood Soup
Clam Seafood Soup
65 views
0 likes
0 comments
After a long course of cold items, it was nice to have something warm in the stomach. This soup was light and fragrant, and warmed us right to the heart!
Grilled Eel/Ebi cake
Grilled Eel/Ebi cake
34 views
0 likes
0 comments
Moving onto the cooked dishes, the grilled eel was wonderfully fresh and skilfully grilled. It was rustically tasty, with crunchy skin and juicy flesh that did not require much more sauce or condiments, just a bit of sea salt was well enough!
The deep fried ebi cake was delicious too!
Sazae (Horned turban Shell) 石螺
Sazae (Horned turban Shell) 石螺
38 views
0 likes
0 comments
The sazae was filled with sake and Bonita water and grilled in their own shell. It had a slight hint of bitter taste hidden under a sweet smell. You may also drink the essence soup after eating all the flesh.
Pickles
pickles
28 views
0 likes
0 comments
Bafun Uni/Murasaki Uni
Bafun Uni/Murasaki Uni
36 views
0 likes
0 comments
Two different uni served in a glass, you can experience it dissolve on your tongue gradually - the sweetness and creaminess texture followed by the delicate traces of the ocean.
梳子魚
梳子魚
38 views
0 likes
0 comments
A slightly seared sashimi with the yuzu pepper on top, with chopped spring onions in its sushi rice.
Akagai 赤貝
Akagai 赤貝
31 views
0 likes
0 comments
The Akagai was still alive when it served, I could see it wiggling on the sushi rice! It was so fresh and tasted so sweet!
Black Cod w/Black Truffle
Black Cod w/Black Truffle
22 views
0 likes
0 comments
The lightly seared black cod was moist and succulent, and the use of black truffle on top provided an added dimension to the sushi!
Sujiko Salmon Roe 筋子
Sujiko Salmon Roe 筋子
31 views
0 likes
0 comments
The texture of these salmon roe were a bit different for what I've eaten before. The slimy texture with fishy flavour took me a little by surprise, but were pleasant once I got used to them!
Wagyu Sushi 熊本縣和牛
Wagyu Sushi 熊本縣和牛
25 views
0 likes
0 comments
This is the Kumamoto Wagyu, so meaty.
Dessert
Dessert
36 views
0 likes
0 comments
To round off our Omakase dinner, we were served Japanese Peach, green tea Panna Cotta and Kyoho Grapes.
Overall this was a delightful dining experience. The price may be high, but Kishoku is worth every penny!
Doorfront
Menu
Post
