Kushiro aims to create a cosy and quintessential dining space for our customers. Our moon-themed Japanese garden decor flows in all areas of the restaurant, from the entrance to the main dining area. Each section is inspired by different phases of the moon, allowing our guests to indulge in the dazzling twilight zone.
We select the freshest ingredients from Japanese fish markets that are being transported to Hong Kong on the same day. Our on-site buyers carefully handpick the seafood every morning to ensure the dishes that we provide for our guests are up to the highest standard and capture the soul of the delicacy.
Kushiro is led by a team of experienced and talented Japanese chefs from Michelin-starred restaurants who are passionate about finding new ways to contribute different depths and dimensions to an exquisite dining experience while maintaining the elegance of tradition.
In addition to the enjoyment in food, Kushiro aspires to meet the needs of each guest, creating a multisensory dining experience.
Kushiro’s most experienced and creative Japanese chefs from Michelin-starred restaurants practice the diligent traditions while exploring possibilities when making sushi; they are entrusted with creating innovative menus based on the seasonal seafood and ingredients. Our professionally trained staff aim to deliver the best service to our diners in their gastronomic journey.
Executive Sushi Chef
Ricky has more than 40 years of experience in the Japanese cuisine. He was the apprentice of the famous Japanese chef Toshio Matsudo and was in charge of Edo-mae sushi. He has served in the famous Korean high-end Japanese restaurant SAO in 2008, and worked in Hokkaido famous restaurant “Sushi Zen” for in 2013, learning culinary skills from the founder Shimiya Qin. The restaurant has a history of 40 years and was famous for its authentic tastes and techniques. He has also served several Michelin restaurants in Hong Kong such as Yamato, Ginza, Mijo, Inagiku, Bamboo Sushi and Sushi Fang.
Alex has more than 15 years of experience in the Japanese restaurant industry. He is particularly skilled at integrating the best ingredients seamlessly according to seasons. He aspires to meet the needs of every guest and is committed to offer truly memorable omakase experience.
Previous experiences in Michelin-starred/ renowned restaurants:
Jason started his cooking career back in college in the United States and pursued hotel management studies in western cooking. He was trained in CMC Chef Hartmut Handke, the highest level of the American Culinary Federation. He officially started his culinary life in Japanese cuisine after graduation. He first joined NOBU57, a Japanese restaurant in New York and has worked at various locations in the world for NOBU group – Dubai, Beijing, and Hong Kong. Other culinary experiences included several first class restaurant such as Jing’an Shangri-La Hotel and SOMA in Shanghai, CHINO, Celavi, HAKU, Pier 1939 and Da Filippo Trattoria in Hong Kong.
More than 20 years of experience in the catering industry, Jan has been immersed in the culinary environment since he was a child. He has dabbled in multinational cuisines, but he is still constantly looking for breakthroughs to create more unexpected dishes for the team. His past experiences in Michelin restaurants and hotels included Thai Basil, Hong Kong Disneyland Hotel, The Peninsula Hong Kong, 8 1/2 Otto e Mezzo Bombana, Madame Ching and HAKU by Hideaki Matsuo.