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.
Chef Eigo Yamaguchi began his culinary career in 1994 at Kyoto specializing in kaiseki. Delving into Japanese culinary ingredients over the past 28 years, he was helmed as head chef in various restaurants across Japan, Italy, the United States, and China.
In recent years, Chef Yamaguchi served as executive chef of Hanamiyama Japanese Restaurant at the Sheraton Hotel and the head chef of Sushi Taro Ten, one of the finest sushi restaurants in Shanghai. Currently, he is the executive chef of Kushiro, specializing in traditional Edomae sushi and kaiseki cuisine.
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.
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:
Senior Sushi Chef
Chef Frank has accumulated over 13 years of experience in his Japanese culinary career. He was trained at Hip sushi to master “Yamami Style” sushi, a style that was created by Masao Yamazaki — a famous sushi chef and is currently one of the top five sushi masters in Tokyo. Unlike traditional Japanese cuisine, “Yamami Style” focuses on culinary innovation and creativity, while retaining the use of Japanese ingredients and adhering to traditional norms. Afterwards, he was engaged in dish creations at Celavi HongKong, HAKU Curated By Hideaki Matsuo, and Gassan. His unique craftsmanship and attentiveness in servicing have brought guests with unprecedented culinary experience.
Franky has worked in several famous Japanese restaurants, including serving at Nadaman Japanese dining in Kowloon Shangri-la Hotel for five years. Being a Sushi Head Chef of Nadaman, he led his team to provide customers with unique and seasonal Japanese cuisine, ranging from traditional Edomae sushi to exquisite and sophisticated kaiseki dishes. All dishes are presented in an artistic way with seasonal ingredients, bringing endless surprises to customers at their tables.