Lunch features 19 carefully curated pieces of nigiri, showcasing Chef Tomiyama's approach to ingredient sourcing and seasonal selection. Each piece incorporates high-quality components — the sushi rice hydrated with Mount Fuji spring water, the fish sourced from premium Japanese fisheries, and complementary ingredients like caviar and uni from premium suppliers. Reviewers praise lunch as excellent value for the ingredient quality and preparation standard.
Tips from diners
For 19 pieces at HK$880, this represents excellent value for ingredient quality. German caviar and Mount Fuji water on a $13 lunch is remarkable.
Lunch service is 75-90 minutes. Fits a midday business meeting while allowing time for shopping at The Peninsula.
Dinner expands the experience to 21-24 pieces, incorporating additional appetizer courses and more elaborate warm course preparations. The ingredient profile elevates significantly — access to ultra-premium toro reserves, larger portions of caviar, and additional delicacies. The progression is arranged over 2+ hours, allowing Chef Tomiyama to engage with guests and explain sourcing philosophy.
Tips from diners
Dinner here balances luxury ingredient sourcing with more accessible pricing than 3-Michelin venues. This is romantic without being stuffy.
One signature course features German golden sturgeon caviar — sourced from premium European producers and served with sushi, typically paired with sea urchin (uni) or premium white fish. The caviar's briny pop contrasts beautifully with tender fish flesh. Reviewers consistently cite this as a standout moment, showcasing Chef Tomiyama's global ingredient perspective.
Tips from diners
The caviar selection at this price point is unusual. Most restaurants offering caviar-topped sushi charge 3-4x more. This demonstrates Chef Tomiyama's commitment to ingredient quality at accessible pricing.
Mid-omakase progression, a delicate course of premium Hokkaido sea urchin (uni) topped with subtle caviar garnish. The uni's creamy sweetness contrasts with caviar's briny pop, creating a dynamic flavour profile. The sushi rice underneath carries subtle sweetness from Mount Fuji water, avoiding the heavier vinegar profiles of many omakase restaurants.
Tips from diners
This course demonstrates the umami layering philosophy — creamy uni + salty caviar + delicate rice = sophisticated depth. The progression shows how each element enhances the others.
A signature cooked course featuring A4 Miyazaki wagyu beef — sourced from one of Japan's premier beef regions. The beef is lightly seared to warm and render the fat while preserving tender interior. Served atop Mount Fuji rice with minimal garnish, allowing the beef quality to shine. This course demonstrates Chef Tomiyama's belief that omakase goes beyond raw fish — premium cooked preparations elevate the experience.
Tips from diners
Seeing A4 Miyazaki wagyu on an omakase menu at this price point is rare. This reinforces Kushiro's commitment to sourcing premium proteins globally.
Kushiro opened in the basement of The Peninsula Hotel, led by chef Yukihito Tomiyama (former chef at Michelin-starred Shinji by Kanesaka in Macau). The restaurant sources premium ingredients globally: sushi rice cooked with natural water from Mount Fuji's peak, German golden sturgeon caviar, French blue lobster, A4 Miyazaki wagyu, and Hokkaido sea urchin. The moon-themed Japanese garden design flows from entrance to dining counter. Reviewers consistently rate Kushiro among Hong Kong's top omakase experiences.
Book through The Peninsula concierge rather than direct restaurant call — concierge often has priority availability and better terms.
Located in The Peninsula basement — take the elevators from the main hotel entrance and navigate to the dining area. It's not immediately visible from street level.
The moon-themed Japanese garden design is intentional and beautiful. The progression from entrance through garden to counter is arranged for aesthetic experience.
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