Kyushu-style Affordable Japanese ‘Omakase’ Restaurant ‘Sushi Hakucho’ To Open in Tsim Sha Tsui This November

Kyushu-style Affordable Japanese ‘Omakase’ Restaurant ‘Sushi Hakucho’ To Open in Tsim Sha Tsui This November


Conventional ‘chef’s selection’ hideaway presents prized sushi from pristine waters of Japan’s southernmost island.

Hong Kong – Kyushu-style ‘Omakase’ Restaurant ‘Sushi Hakucho’ is mushy opening in Minden Avenue in Tsim Sha Tsui this November, including a brand new member to the Chook Kingdom Group, presenting an beautiful but reasonably priced gourmand expertise.

Chef Makoto, will introduce the best of seasonal ingredients from Amakusa, Kyushu, where he was born. Amongst current early autumn specialties are fish, crab, shellfish and shrimp at its best
Chef Makoto, will introduce one of the best of seasonal substances from Amakusa, Kyushu, the place he was born. Amongst present early autumn specialties are fish, crab, shellfish and shrimp at its finest

On the cozy ‘chef’s selection’ hideaway Sushi Hakucho, company are invited to find the best, freshest sushi in its seasonal glory from Japan’s southernmost island of Kyushu, artfully hand-crafted by veteran sushi grasp Harada Makoto.

Surrounded by the ocean, Kyushu is famed all through Japan and past for concerted environmental safety efforts for much less air pollution – from the place Sushi Hakucho is now solely sourcing pristine seafood at its seasonal most interesting, on menus showcasing conventional knifing and preparation expertise from the chef’s 30 years’ expertise and beautiful presentation.

Present early autumn specialties are fish, crab, shellfish, and shrimp at its finest. These embrace Sanma from Hokkaido, the undisputed king of seasonal fish in Japan, named “Autumn Sword Fish,” with recent ocean taste and succulent texture; Bafun Uni and Aka Uni with a bolder style that’s wealthy in umami and barely bitter notes; Japanese Watarigani Blue Crab, at its meatiest and most scrumptious in colder months; Uchiwa Ebi (Fan Prawn), together with Noble Scallop and Ise Ebi (Spiny Lobster) from Amakusa.

Additionally on the menu, Kyushu’s Crimson Wagyu (Kumamoto A5 Wagyu) is famed as the one free-grazing cattle in Japan, richest in wholesome monounsaturated fats with candy moderately than greasy style and severe umami taste.

Following ‘omakase’ custom, tasting menus are solely depending on the seasonality of substances. Chef Makoto’s specialty sushis embrace recent and candy squid – Ika and Quail Egg Yolk Sushi, Ika, and Urchin Sushi, combining the umami taste of each Snakehead Fish Sushi, a prized seasonal eel greater in fats with a powerful taste. Pickled Mackerel Sushi options gold award-winning Tsushima mackerel from Kamamoto Prefecture by an historic, artisan meals preservation technique.

Headlining different unique produce at Sushi Hakucho, Kyushu’s native “Hinohikari” rice is extra mellow and fewer sticky in texture than others, and seaweed is from his spouse’s household enterprise, one among Japan’s main producers.

Chef Makoto’s specialty sushis include fresh and sweet squid Ika and Quail Egg Yolk Sushi
Chef Makoto’s specialty sushis embrace recent and candy squid Ika and Quail Egg Yolk Sushi

Enhancing the ‘omakase’ expertise are sakes Chef Mokoto personally selects from Noguchi Naohiko Sake Institute, a famend brewery launched by Naohiko Noguchi, one of the well-known Tojis (Grasp Brewers) in Japan, extensively often known as “The God of Sake Brewing”; together with Miyamanishiki, Gohyakumangoku, Aiyama, Junmai, Honjozo, and Junmai Daiginjo.

Sushi Hakucho is known as after the Japanese phrase for white chicken or swan and conventional white cooking pots which might be revered in Japanese artwork tradition. With a light portray of sushi relationship again to 1890, one such vintage is showcased on the restaurant as a symbolic emblem of genuine sushi tradition.

Chook Kingdom Group Founder and CEO Mr. Eric Ting mentioned: “Sushi Hakucho is introducing a singular new ‘omakase’ expertise to Hong Kong, targeted solely on seafood and produce from the pristine waters and land of Kyushu, crafted by one of many island’s most seasoned sushi masters. For aficionados of sushi and sashimi, that is an distinctive new haven to strive.”

Seating simply 30 in a comfy 800 sq. ft. house, Sushi Hakucho is designed in quintessentially Japanese minimalist type. Pale wooden furnishing and fixtures emanate a way of calm and tranquillity, and a u-shaped open bar seats 14 for company to work together with the chef.

Sushi Hakucho Executive Chef Mr Harada Makoto
Sushi Hakucho Government Chef Mr Harada Makoto

The set ‘omakase’ menu is priced HK$450 per particular person for lunch and HK$980 per particular person for dinner, with opening hours 12 –three pm (Lunch) and 6 pm-midnight (Dinner) day by day.

Sushi Hakucho is situated at G13, Harbour Pinnacle, eight Minden Avenue, Tsim Sha Tsui, Kowloon, Hong Kong – subsequent door to sister Chook Kingdom Group restaurant KIDO, a conventional Fukuoka-style ‘Hakata-Ku’ skewer bar with convivial, communal ‘kaunta Seki’ counter seating typical of ‘yakitori’ rooster skewer cafes in Japan.

For inquiries, please e mail [email protected] or name (852) 2109-1155.

For extra info, please go to :
Fb: https://www.facebook.com/sushihakuchohk/
Instagram: https://www.instagram.com/sushihakuchohk/

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