To celebrate its third anniversary, Causeway Bay’s Kishoku is launching a collection of new dishes showcasing the restaurant’s most popular ‘Ku’ omakase menu, created by the restaurant’s head chef Jun.

New elements on the omakase menu includes unconventional cooking methods, presentation and execution of seasonal ingredients, with notable dishes such as:

- Stuffed crabshell with snow crab, salmon roe and uni rice
- Specialty sushi platter featuring botan ebi shrimp with sakura shrimp sushi and golden snapper with crispy scallion sushi
-Abalone, clam, mentaiko and conger eel tempura
- Smoked Hokkaido whole scallop
-Grilled whole orange roughy
-Slow-braised wagyu beef cheek

Two other omakase menus are also available at Kishoku. The ‘Ki’ brings a delightful array of dishes for sushi veterans with light appetite, while the ‘Sho’ brings surprises for sushi aficionados.

To match the authentic omakase experience, guests are encouraged to sample the new range of Juyondai sakes available this month, with a 300-ml carafe option available for three of the Juyondai sakes served with the omakase meals. The sake sampling special offer is available for both lunch and dinner at HK$800 per 300ml carafe of three designated sake varieties and is available for the next three months.

Kishoku, 5/F Zing, 38 Yiu Wa Street, Causeway Bay; +852 2893 0333