We noticed that you're using an unsupported browser. The Tripadvisor website may not display properly.We support the following browsers:
Windows: Internet Explorer, Mozilla Firefox, Google Chrome. Mac: Safari.
Reserve a table

Ratings and reviews

RATINGS
Food
Service
Value
Atmosphere

Details

PRICE RANGE
AU$193 - AU$569
CUISINES
Japanese, Sushi, Asian, Seafood, Japanese Fusion
Meals
Lunch, Dinner, Drinks
View all details
features, about
Reviews (146)
We perform checks on reviews.
Tripadvisor’s approach to reviews
Before posting, each Tripadvisor review goes through an automated tracking system, which collects information, answering the following questions: how, what, where and when. If the system detects something that potentially contradicts our community guidelines, the review is not published.
When the system detects a problem, a review may be automatically rejected, sent to the reviewer for validation, or manually reviewed by our team of content specialists, who work 24/7 to maintain the quality of the reviews on our site.
Our team checks each review posted on the site disputed by our community as not meeting our community guidelines.
Learn more about our review moderation.
Filter reviews
15 results
Traveller rating
11
1
2
1
0
Traveller type
Time of year
LanguageEnglish
Traveller rating
11
1
2
1
0
Show reviews that mention
All reviews tempura clams japanese restaurant uni jelly taste dessert dish
Sort and selected filters
Sort FilterEnglish
Updating list...
Reviewed 1 week ago via mobile

For my last time visiting Hong Kong, I discovered a Japanese omakase restaurant called Kushiro 釧, located in the basement of The Peninsula Hotel in Tsim Sha Tsui. Convenient location and the exceptional quality of its food made us decide to give it a try...and we choose the TAKI set The first dish was a starter of baby squid accompanied by vegetable and pan-fried in soy sauce and sake, offering a savory taste balanced with the refreshing sweetness of Java apple The second dish was a Toyama white shrimp tartare, with the shrimp seasoned in shrimp oil. In the middle was a jelly made with Japanese fruit tomatoes, and the bottom layer was a pudding made from lobster paste, topped with lime zest and caviar. The texture was rich, perfect layered flavours The final dish of the first part was scallops cooked in butter sauce, medium-rare cooked and topped with Japanese green onions and chili as decoration, tender texture bursting with fresh sweetness upon tasting The first part of the sushi Squid with bamboo charcoal salt on top Japanese stone bass - greater amberjack - beautiful sweet whiting fish broiled mackerel paired with rice miso - sweet with a hint of miso aroma crab meat sushi Moving on to the second part of the starters and sashimi, we had Nagai's Cali lily oyster - only required simple seasoning or nothing, enjoyed with light soy sauce for a refreshing sweetness Monkfish liver was rich in flavour, served with marinated watermelon topped with Nara yuzu peel. The watermelon taste strong with marination, it’s balanced with the fish liver, achieving a well-balanced flavor overall The white-grilled eel emphasized the quality of the eel and the chef's grilling technique. Salt was used to remove the eel's fishiness during grilling, enhancing its natural sweet and fragrant flavor. For those who prefer strong flavors, it can be paired with the side of sakura shrimp garlic sauce. Continuing with the sushi - by this point, we were about 80% full We had spring sea bream with mullet roe - a fresh and fragrant white fish Medium fatty tuna - rich in texture and flavour Large fatty tuna - bursting with a rich, melt-in-the-mouth oiliness Sea urchin roll In the end we have soup - the wild pigeon mushroom broth was prepared using a hanging blue method, resulting in a clear broth, offering a fresh, sweet, and smooth taste, warming the stomach Lastly for dessert, we had a soy milk pudding fortune bag - a fried tofu skin fortune bag filled with rich soy milk cream + caramel sauce, and black sesame chocolate, perfect Japanese dinner in Hong Kong! Love it #Kushiro釧 🥢🇯🇵More

Date of visit: March 2024
Helpful?
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn more.
Reviewed 25 February 2024 via mobile

The location is a bit hard to find. 一一一一一一一一一一一一一一一 It's not worth spending more than 5,000 for this dinner at all. The main meal had no serious flaws, but it also didn’t have any advantages and didn’t impress me at all. 一一一一一一一一一一一一一一一 The chef's technique...is a little rough for 5000 dollar omakase. The final dessert also had a very unique and strong taste. It had the novelty of an ordinary Michelin restaurant, but it did not meet the most basic requirement for food: delicious. 一一一一一一一一一一一一一一一一一一一一More

Date of visit: February 2024
Helpful?
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn more.
Reviewed 5 December 2023

Omakase lunch set with high CP value🍣first try on sirako and it’s so creamy!! I also like the steamed egg with mushrooms on top🍄The dessert is so special which is soybean pudding inside fried tofu skin. Worth a try❣️

Date of visit: December 2023
Helpful?1  
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn more.
Reviewed 4 December 2023

The Peninsula omakse is really worth a try! Lunch starts from only $980🥹You can enjoy a variety of appetizers plus 10 pieces of sushi and the most delicious desserts😍Grilled amberjack with seaweed sauce, sesame sauce, sashimi and the sauce go well together~ The most surprising...thing is that the steamed egg used French blue lobster🤩The sushi includes needle fish, Hokkaido hairy crabs, etc., of course, the shrimps🤤At lunch, there are also toro and sea urchin sushi🥹It's really good❣️The desserts are very outstanding. The soy milk custard lucky bag and black sesame chocolate are my favorites😻!More

Date of visit: December 2023
Helpful?
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn more.
Reviewed 17 November 2023 via mobile

Finally came to the peninsula for omakase! You could already experience the Japanese style from the storefront. The interior environment is a bit small but exquisitely elegant! After taking a seat, the staff would introduce the menu to us first. There are several dishes for...guests to choose from. I chose "汐", which has two appetizers, an à‐la‐carte dish, 10 types of sushi rolls, soup, and dessert. ✿ Appetizers 🐟Shima-aji A dish of Shima-aji was first presented, which is made from a mixture of lotus root shreds, perilla flowers, and sake juice. Crispy lotus root shreds together with the perilla flowers as the decoration of the dish enhance the presentation, making it so delicate.✨ Shima-aji is overall delicious! 🐟Shikime Roll The spotlight of this dish is that it was fried like tempura🍤It was made with a mixture of spicy mentaiko, perilla leaves, and lemon juice🍋. The spicy mentaiko and perilla leaves already had a strong flavor. That's what goes well with the shikime. ✿ Sushi 10 pieces of sushi were presented next, including white squid, black bonito, scallop, saury, hairy crab, angler liver, amberjack, nigiri, toro, and salmon roe. ⭐White Squid The white squid was presented with grapefruit peel. The squid itself had a soft and waxy texture. The combination with grapefruit peel added a freshy taste. ⭐Kanji The kanji had been well roasted, which brought out the rich oily flavour. ⭐Scallops They are Hokkaido scallops! No wonder they tasted fresher than the scallops we used to eat at other Japanese restaurants. This one was especially served with yuzu juice, bringing out a sweeter taste. ⭐Saury The sushi chef said that this dish comes to the end of the season. There will be another type of fish with ginger paste🫚 on top presented next season. And it will include some Hong Kong elements that would make it funny but worth expected.🤭 ⭐Hairy Crab Hairy crabs were also from Hokkaido and tasted equally sweet😍🦀 ⭐Anglefish Liver It is a Japanese aristocratic ingredient. It is packed with high-fat content. It is a novel combination with crispy tart. The angler fish liver itself tastes sweet, making it a delicious combination. ⭐Amberjack Also from Hokkaido, the fish meat is tender and smooth. ⭐Soy Sauce Nigiri It's amazing how it tasted like a toro. 🤭 Freshy taste with a chewy texture. ⭐Big Toro I believe Toro is one of our favorites. It is very rich in fat and melts in your mouth😍. ⭐Salmon roe It was so magical that the roe stayed together and wouldn’t fall down one by one! The squeaking sound of each particle is really satisfying. ⭐ Tamagoyaki Tamagoyaki was so special that the Tamagoyaki from other restaurants couldn’t compare! It tasted like Cream Brûlée, soft and easy to eat😋💛 ✿ Rolls 🧡Sea urchin hand roll The sea urchin was so fresh but not too fishy at all. The seaweed is crispy enough, which is also a bonus for a hand roll. ❤Toro paste hand roll The Toro is plump and rich. The rice was vinegar rice, sour and appetizing. ✿Soup The soup of the day was pigeon soup, made with onions, carrots, radish, and egg whites. There is something like a medicinal favour. I can say it was stuffed with rich ingredients. Have it to warm yourself up in this weather! ✿ Dessert 🤍Soy milk custard soufflé/ cream 奶酥 The first dessert is a soy milk custard soufflé, which is made from a mixture of stuffed tofu bags, Kyoto soy milk custard, caramel soy sauce, and soufflé/cream (奶酥). To be honest, I eat ice cream for Japanese dessert most of the time. Yet, this one is so unexpected🥹 The soy milk custard has a smooth texture and rich bean flavor🤍The caramel soy milk and soufflé (奶酥) have once again improved the level. 🖤Black sesame chocolate Even the chocolate 🍫 is outstanding. When you bite it off, sesame paste oozes out, so satisfying 😁 🧡葉隱 It is a seasonal limited dessert, made of germ and white chocolate, cream cheese, pistachio sauce, orange sauce, chocolate, maple sugar. Each maple leaf 🍁 turns out to be edible, and the crispy pudding also tastes like maple sugar 🧡. Cream cheese wouldn’t be too greasy. The juices complement each other!More

Date of visit: November 2023
Helpful?
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn more.
Reviewed 5 November 2023

As a sushi lover, I ordered a 10-piece sushi set for $1980🤤 The sushi is very fresh and has a rich selection of seafood, including a huge amount of three-roe roe🤤It is super thick and plentiful without any fishy smell🤭The taste is very rich. I...rarely eat sardines. Although there are a few broken bones, it does not affect the taste at all. It is relatively rich in flavor, but very satisfying! Toyama Bay white shrimp and swordfish, etc. Deep sea pond fish, crispy texture and sweet taste. The appetizers include huge, super fresh and sweet oysters and delicious meat. Zhongyou steams and then deep-fries shrimp paste, mix it with soup and eat it together, it’s delicious🤤 Wild pigeon chicken nourishing soup is delicious, fresh and sweet, and relieves greasiness! Desserts are very unique. The lucky bag made of tofu custard and fried tofu skin is super delicious. There is also their homemade black sesame chocolate with fried dried pieces using different ingredients + cream cheese, so special🤭.More

Date of visit: October 2023
Helpful?
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn more.
Reviewed 2 November 2023 via mobile

We had a wonderful dinning experience with my husband. It’s a perfect restaurant to celebrate our anniversary. We ordered lunch set $1680 KAWA Omakase. With 5 appetizers, 8 sushi 1 sushi roll , soup and dessert.

Date of visit: October 2023
Helpful?
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn more.
Reviewed 4 September 2023 via mobile

I love the dessert and sushi there! They are super lovely. I was informed that their dessert chest was hired from somewhere else. Therefore it is just like a fiesta and magic show. He used the fresh fruit to become the base of dessert, this...time it is peach, momo is wonderfulMore

Date of visit: August 2023
Helpful?
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn more.
Reviewed 4 September 2023 via mobile

I would highly rate this restaurant. This Japanese restaurant provide a high end it environment, and best valued lunch set. It only costed us a thousand per head to enjoy abalone and other fresh sashimi. Moreover, the Onakase itself is a fiesta that the seafood...is super fresh and dessert is just wonderful!. Love itMore

Date of visit: August 2023
Helpful?
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn more.
Reviewed 24 August 2023 via mobile

Love the late summer menu🍣😋 chef is very patient to explain all kind of the ingredients. It was very surprising taste experience🤍

Date of visit: August 2023
Helpful?
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn more.
Reviewed 15 August 2023

comfy environment with nice staff and professional chef. The chef will introduce the ingredients to us so we know better about the fresh seafood. Love the uni which is so sweet!

Date of visit: August 2023
Helpful?
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn more.
Reviewed 10 August 2023 via mobile

My friend prepared me a surprise to dine in @kushiro located at B1 of Peninsula Hotel. I am so surprised and the dining experience is unforgettable. To start our gastronomic journey, we entered the restaurant where the moon-themed Japanese garden docor is classy and elegant...and you can spot different phases of the moon in each section. We have been assigned to sit at the bar table and look at the professional executive chef to showcase the freshest ingredients and their skills to prepare us the delicious and unique dining experience. I am so impressed by the Ishikakigai, which is a shellfish, and the chef will gently tap it and it contracts. Kaire and Uni are my favourite sushi. The chef has told us that Kaire is seasonal fish which is only available in these few months. It is so fatty and oily and it melts in my mouth. Uni is so fresh and sweet with a generous portion.More

Date of visit: August 2023
Helpful?
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn more.
Reviewed 4 July 2022 via mobile

When you go to an omakase you already know not all dishes will be amazing but for over $3k per head, this place really did not deliver the commensurate quality. Seats weren’t comfy and there was very little interaction between the chef and the customers...-- the chef only told us names of ingredients (eg “toro”) but nothing like why it is in season or cooking methods. I personally will not come back again!More

Date of visit: June 2022
Helpful?
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn more.
Reviewed 10 May 2022

This Japanese restaurant is located in the basement of The Peninsula Hotel, but is not operated by the hotel. The entrance is beautifully designed with a curved wall while on the other side resembling a window with the silhouette of plants, as if one is...looking out to a garden. Going inside, we were seated at the sushi counter per our booking request. What immediately caught my attention was the nice backdrop showing a beautiful semi-circular pattern. The soft lighting created a cozy ambience, with the counter able to accommodate 10 guests. On the other side there are a few dining tables, as well as two VIP rooms, with one having its own sushi counter as well. There were two sushi chefs on the day, including Chef Eigo Yamaguchi and Chef Irving Chau, and we were served by the latter. Ordering the Kushiro Menu ($2,780 each), I also had a bottle of Kubota Seppou ($1,080) to pair with the food, having forgotten that I got a free bottle of sake because the restaurant had to cancel my booking earlier when no dinner service was allowed. No problem, I would just take that home later on. The menu includes 4 appetizers, 4 entrées, 8 sushi, 1 maki, 2 soups and 1 dessert. Starting with the appetizers, the first one was Kodomo Anago from Ehime. The baby sea eel was translucent, decorated beautifully with some flower petals. Added with a bit of momiji oroshi and a special sake sauce, the seasoning was impeccable to give a nice taste while not dominating the light taste of the baby eels. The second was Hotaru Ika from Toyama Bay. The chef had grilled the plump firefly squid for some nice smoky taste, and then paired with mustard miso and sesames of different colours, adding some kombu on the side. The hints of spice of the mustard miso was a good match with the squid and having also a slight sweetness which was appealing. The third was Aka Awabi from Hokkaido. Seeing the chef took out the bowl with the large abalone started my mouths watering. He then cut it into pieces and served to us together with the liver sauce and a bit of shari. Cooked perfectly, the flavours of the broth had fully infused into the tender abalone, with the umami notes bursting from each bite. The liver sauce was creamy and rich, but a bit under-seasoned. Nevertheless, it was very tasty and I couldn’t help using the sushi rice to scoop up the remaining drops of the sauce to savour. The last appetizer was Kegani from Hokkaido. After cooking the large horsehair crab the chef meticulously removed the meat from the body and legs, and then serving a generous portion of the meat together with the brown meat sauce. Adding a few drops of lime juice to further freshen the palate, the crab meat was delicate and sweet, and the large claw meat was a luxurious treat. The flavourful brown meat sauce intensified the overall experience to another level. One of my favourites in this meal. Switching to the entrees, the first was Namako stuffed with Ika, on a thickened dashi sauce made with Iberico ham and burdock, finishing with some seaweed. The crunchy texture of the spiked sea cucumber was amazing, and while it had no taste on its own, the squid stuffing providing delicious umami flavours to the sea cucumber, and the sauce had added another layer of savoury and saltiness to complement. The second one was Zuwa Gani Tempura. The chef had deep-fried a section of the meaty snow crab leg, then putting on top of some shredded burdock and a piece of shiso leaf, with some rock salt on the side for seasoning. The tempura batter was thin and had a dry touch, without any hint of oil, testimony to the chef’s skills. The rock salt was quite salty so it had to be used sparingly. Another nice hot dish. The third was Blue Lobster from France, which had been cooked to medium-well level to maintain a crunchy texture. The lobster was sweet in taste, and the chef had included a wonderful pumpkin puree, organic corn sauce and drizzled with some fragrant herb oils. The shoyu pearls was a further touch of fusion integrating the Western and Japanese. The whole dish was a beautiful mix of colours, and the flavours were equally fantastic. The last one for the entrée was Bafun Uni with Zuwa Gani Jelly, presented in a pretty spherical bowl. The golden colour sea urchin was sandwiched between the translucent jelly made from dashi with snow crab meat, and caviar with gold flakes on top. Spooning in to enjoy the whole three layers, the sweet sea urchin and the caviar were good complements in taste. While the dashi was rich with umami, the crab meat was a bit masked by the more intense flavours of the other ingredients. But still a good dish overall. Before transitioning to sushi, a soup was served, in a sake glass sitting in a masu box. The Tuatua clams had sweet umami taste but was in my opinion a bit too chewy, while the Tomato Soup was good in taste, having refreshing acidity to cleanse the palate for the subsequent courses. The first sushi was Shiro Ebi from Toyama Bay, and the chef had used kombu to marinate the white shrimps for half a day, infusing the shrimps with more umami notes on top of its very sweet taste. The creamy texture was very appealing too, and the few drops of lime juice magical in enhancing the vibrancy and freshness. The shari was of the right texture and moisture level for my liking, but I could use a tiny bit more vinegar, but overall it was still very good. The second piece was Hiramasa, a fairly rare and prized fish in Japan. The yellowtail amberjack had a firm texture, with a lovely sweetness on the taste. Another nice piece of sushi that I would recommend. The third sushi was Ishidai. The striped beakfish was another rare fish, with more fat and a slightly sweeter taste than the last piece. The texture was also softer. Another one I recommend to try if it is available. Then the chef cut out a slice of Kinmedai, and then brought back into the kitchen to torch, to burn the skin and vitalize the fish oil for its great aromas and taste, and the rich umami flavours simply coated the mouth for a long while after swallowing. The tender texture was also amazing. The fifth sushi was Aji, and this was my favourite in the evening. Garnished with a bit of scallions, the Japanese horse mackerel had good concentrated flavours. Even without curing it was not fishy at all, a good indication of its freshness. Amazing. The sixth piece was Chutoro Zuke. Normally you would see the chef use the lean cut to make this one, instead of the medium fatty tuna, but Chef Chau had showed us how to bring forward the umami wonders from the shoyu and at the same time retaining the nice fish oil from the tuna. A perfect combination. Then it was Otoro, and before serving we had seen the chef spending a lot of effort to remove the tendon from the fatty belly of the tuna. He told us that those tendon would not be wasted and would be served to us in the maki later on. The fatty tuna had wonderful fat contents, with robust and intense flavours. Even my wife who did not generally like the fatty tuna enjoyed it very much. The last piece of sushi was Uni, and the chef had done what I would call ‘double-decker’, by making a gunkan and then scooping two layers of sea urchin, one on top of the other. The sweet and creamy sea urchin was a treat and the theatrical arrangement of the two layers was certainly memorable. Finally the Tuna Maki was served. Chef Chau had the tuna tendon grilled, and together with some lean and medium fatty tuna, as well as cut shiso leaves and pickled cucumber, prepared a sushi roll, before cutting into pieces. From a presentation consideration I would suggest he trimmed the two ends to make it neater as some customers might not like having the pieces on the sides. The intense flavours from the different cut of the tuna, with the stronger taste of the pickles and shiso, provided a fulfilling finale to the sushi part of the meal. But wait, I still want more! So I asked Chef Chau to prepare two additional pieces, the first was Namigai. He cut the geoduck to make it easier to eat, with a crunchy texture and nice sweet umami taste on the bite. The other piece was Saba, with the chef torching the skin of the mackerel before wrapping it with a nori sheet and shari. The fragrance and richness from the fish oil were a joy to savour especially if you like the stronger flavours. The home-made Tamagoyaki was soft and from the taste we could immediately tell that shrimp had been added to prepare the egg omelette. Very soft and tasty. Instead of the usual miso soup, we were served a clear bonito dashi broth with a large Cristal Blue Prawn from France and a piece of silky tofu. The broth was delicious, rich in umami while the prawn was very crunchy on texture and good in taste. It was another example of how the restaurant focused on using the best ingredients. The dessert was the Home-made Tofu Skin Lucky Bag with soy milk and caramel sauce, supplemented with some crumbles. A creative dessert, not overly sweet and the slight crispy texture of the tofu skin with the creamy sauce was delicious and fulfilling. There was also a Black Sesame Chocolate Snack as well, with rich sesame taste and serving as a wonderful, sweet conclusion to this amazing meal. The bill on the night was $7,304 and while the price was a bit on the high side, the choice of premium ingredients justified that in my opinion. For the service, even though Chef Chau might not be very talkative, he had performed well throughout the course. Both of us were very satisfied with the overall experience and we definitely would visit again.More

Date of visit: May 2022
Helpful?
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn more.
Reviewed 1 February 2022 via mobile

I wanted to try Kushiro so much that I went there on my own when there’s only 1 available seat. I took the HK$1,680 lunch set. The other options were HK$880 and HK$1,280. The ingredients used were of high quality. But, the same ingredients were...used in various dishes. I didn’t expect such repetitions from a Japanese restaurant of the price level and the class of Kushiro. Crabs, albeit 2 different species, were featured in 3 dishes (i.e. steamed egg with salmon roes and crab meat, uni and crab jelly cup and crab leg tempura). Instead of 2 different kinds of uni, only bafun uni was used in uni and crab jelly cup and uni sushi. The meal was nicely paced and most dishes were beautifully presented and delicious. However, no single dish was truly impressive or memorable. The steamed egg was so overcooked that I sent it back. The new one which I got was only slightly better and it wasn’t hot enough for my taste. The clear soup with maitake and daikon was lukewarm at best. Since it’s the last dish before dessert, I didn’t bother to ask to have it replaced. The uni and crab jelly cup, which a lot of people had raved about, was one of the best dishes of the afternoon but far from outstanding. It definitely looked better than it tasted. The sesame chocolate was good but wasn’t as exceptional as some people claimed. Kushiro is located in the basement of The Peninsular. The ceiling of the restaurant is quite low. There’s some noise problem in that certain customers in the private room(s) talked and laughed loudly. The staff were friendly and courteous. However, there’s lack of attention to detail in the service. A couple of days before my lunch, the restaurant asked me via WhatsApp whether I’d any food allergy. Although I replied that I don’t eat spring onions and I’m left handed, the staff seemed rather clueless upon my arrival. The chef asked me again whether I’d any food allergy. And the staff still served me the steamed egg and the uni and crab jelly cup with the spoon on the right. Why they bothered to ask me things if they didn’t take note of my requirements was puzzling. Everything is relative. If I pay a lower price, I wouldn’t have very high expectations. However, considering the many good reviews which I’d read and the price I paid, I must say the meal was a little disappointing on the whole.More

Date of visit: January 2022
Helpful?
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn more.
View more reviews
Best nearby
Best nearby hotelsSee all
The Kowloon Hotel
2,199 reviews
.05 km away
The Peninsula Hong Kong
2,413 reviews
.06 km away
The Salisbury - YMCA of Hong Kong
3,339 reviews
.07 km away
Toms Tourist Guesthouse
10 reviews
.08 km away
Best nearby restaurantsSee all
The Verandah Restaurant
475 reviews
.07 km away
Sky Lounge
366 reviews
.13 km away
Gaddi's
315 reviews
.08 km away
Best nearby attractionsSee all
Hong Kong Skyline
14,729 reviews
.27 km away
1881 Heritage
478 reviews
.16 km away
Hong Kong Cultural Centre
189 reviews
.20 km away
Hong Kong Museum of Art
331 reviews
.24 km away
Questions & Answers
Get quick answers from Kushiro staff and past visitors.
Note: your question will be posted publicly on the Questions & Answers page.
Submit
Posting guidelines
Is This Your Listing?
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.
Claim Your Free Listing

KUSHIRO, Hong Kong - Updated 2024 Restaurant Reviews, Menu, Prices, & Reservations - Tripadvisor

Frequently Asked Questions about Kushiro

Kushiro is rated accordingly in the following categories by Tripadvisor travellers:
  • Food: 5
  • Service: 5
  • Value: 4.5
  • Atmosphere: 5