The traditional hiding place of the chef’s choice presents valuable sushi from pristine waters on the southernmost island of Japan.
H.ong Kong – Kyushu-style ‘Omakase’ restaurant ‘Sushi Hakucho’ opens on Minden Avenue in Tsim Sha Tsui in November, adding a new member to the Bird Kingdom Group, offering an exquisite yet affordable gourmet experience .
Chef Makoto will introduce the best of seasonal ingredients from Amakusa, Kyushu, where he was born. The current early autumn specialties include the finest fish, crabs, shellfish and prawns
In the cozy hideaway Sushi Hakucho, chosen by the chef, guests can discover the finest and freshest sushi in its seasonal splendor from Japan’s southernmost island of Kyushu, which was artfully handcrafted by the experienced sushi master Harada Makoto.
Surrounded by the sea, Kyushu is known throughout Japan and beyond for a concerted environmental effort to reduce pollution. From there, Sushi Hakucho uses only pristine seafood of the season’s finest in menus that demonstrate traditional knife and preparation skills from the chef’s 30 years. Experience and exquisite presentation.
Current early autumn specialties are the finest fish, crabs, shellfish and prawns. These include Sanma from Hokkaido, the undisputed king of seasonal fish in Japan, called “Autumn Sword Fish”, with a fresh, sea-tasting taste and a juicy texture; Bafun Uni and Aka Uni with a bold taste rich in umami and slightly bitter notes; Japanese Watarigani Blue Crab, meatiest and most delicious in the colder months; Uchiwa Ebi (fan shrimp), together with Noble Scallop and Ise Ebi (lobster) from Amakusa.
Also on the menu is Kyushu’s Red Wagyu (Kumamoto A5 Wagyu) as the only free-grazing cattle in Japan rich in healthy monounsaturated fat with a sweet instead of greasy taste and a serious umami taste.
According to the omakase tradition, the tasting menus depend entirely on the seasonality of the ingredients. Chef Makoto’s specialty sushi include fresh and sweet squid – ika and quail egg yolk sushi, ika and urchin sushi. Pickled mackerel sushi contains the award-winning Tsushima mackerel from Kamamoto Prefecture in gold, made using an ancient, artisanal food preservation method.
Kyushu’s native “Hinohikari” rice is a milder and less sticky rice than others, and seaweed comes from his wife’s family business, a leading Japanese producer.
Chef Makoto’s sushis include fresh and sweet squid Ika and quail egg and yolk sushi
The Makoto Experience is selected by the Noguchi Naohiko Sake Institute, a prestigious brewery founded by Naohiko Noguchi, one of Japan’s most famous tojis (master brewers) known as “The God of Sake Brewing”. including Miyamanishiki, Gohyakumangoku, Aiyama, Junmai, Honjozo, and Junmai Daiginjo.
Sushi Hakucho is named after the Japanese word for white bird or swan and traditional white saucepans that are revered in Japanese art culture. With a faded sushi painting from 1890, such an antique is presented in the restaurant as a symbolic symbol of authentic sushi culture.
Bird Kingdom Group founder and CEO Eric Ting said, “Sushi Hakucho is introducing a unique new Omakase experience in Hong Kong that focuses exclusively on seafood and products from the pristine waters and land of Kyushu, and from one of the most iconic of the world Island is made by experienced sushi masters. For lovers of sushi and sashimi, this is an extraordinary new oasis. “
The Sushi Hakucho offers space for only 30 people in a comfortable area of 800 square meters and is designed in the typical Japanese minimalist style. Light wood furniture and fixtures convey a sense of calm and tranquility, and a U-shaped open bar seats 14 for guests to interact with the chef.
Sushi Hakucho chef Mr. Harada Makoto
The fixed omakase menu costs HK $ 450 per person for lunch and HK $ 980 per person for dinner. The opening times are daily from 12 noon to 3 pm (lunch) and from 6 pm to midnight (dinner).
Sushi Hakucho is located at G13, Harbor Pinnacle, 8 Minden Avenue, Tsim Sha Tsui, Kowloon, Hong Kong – next to the Bird Kingdom Group’s sister restaurant KIDO, a traditional Hakata-Ku skewer bar in Fukuoka style with a sociable, communal atmosphere. kaunta Seki ‘counter seating typical of’ yakitori ‘chicken skewer cafés in Japan.
For inquiries, please email [email protected] or call (852) 2109-1155.
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