Chefs balance Japanese classicism with European haute cuisine in such dishes as botan ebi carpaccio and the spectacular Matsuba crab gelée with Hokkaido uni, pressed caviar and gold sturgeon caviar. Other dishes make use of premium ingredients such as abalone, baby sea eels, horsehair crab, hiramasa (yellowtail amberjack) and kinmedai (tilefish), depending on the season.

All Japanese ingredients at Kushiro are carefully selected, with on-site buyers handpicking only the freshest produce from local fish markets every morning. These ingredients are flown to Hong Kong the same day to ensure they are pristine and have not lost any of their quality. Sushi rice is steamed with water sourced from the top of Mount Fuji for the purest taste.

Kushiro is helmed by a team of talented Japanese chefs from Michelin-starred restaurants. Executive chef Eigo Yamaguchi, who began his culinary career in Kyoto in 1994, heads the kitchen. A kaiseki specialist, he has amassed a deep knowledge of Japanese ingredients over the last three decades. He also has first-hand experience of international fine dining having been head chef at restaurants across Japan, Italy, US and China.

Head chef Jan Chung has 20 years of culinary experience, including at The Peninsula Hong Kong and three-Michelin-star Italian restaurant 8 ½ Otto e Mezzo Bombana, while sushi chefs Alex Chung, Frank Lo and Franky Yau complete the team.

Service at Kushiro is attentive and aspires to meet the needs of each guest for a memorable and personal dining experience. Perching at the 10-seater sushi counter offers intimate views of the kitchen at work and the chance to interact with the chefs. The restaurant also has two private rooms, one of which features its own sushi bar for unparalleled attention from the chef.

The stylish interiors set the mood for a special experience with a beautifully designed entrance that evokes a moon-themed Japanese garden. The theme flows through the restaurant, with each section being inspired by different phases of the moon.