Kyushu-style Affordable Japanese ‘Omakase’ Restaurant ‘Sushi Hakucho’ To Open in Tsim Sha Tsui This November

Traditional ‘chef’s choice’ hideaway presents prized sushi from pristine waters of Japan’s southernmost island.

Hong Kong – Kyushu-style ‘Omakase’ Restaurant ‘Sushi Hakucho’ is soft opening in Minden Avenue in Tsim Sha Tsui this November, adding a new member to the Bird Kingdom Group, presenting an exquisite yet affordable gourmet experience.

Chef Makoto, will introduce the best of seasonal ingredients from Amakusa, Kyushu, where he was born. Amongst current early autumn specialties are fish, crab, shellfish and shrimp at its best

At the cozy ‘chef’s choice’ hideaway Sushi Hakucho, guests are invited to discover the finest, freshest sushi in its seasonal glory from Japan’s southernmost island of Kyushu, artfully hand-crafted by veteran sushi master Harada Makoto.

Surrounded by the sea, Kyushu is famed throughout Japan and beyond for concerted environmental protection efforts for less pollution – from where Sushi Hakucho is now exclusively sourcing pristine seafood at its seasonal finest, on menus showcasing traditional knifing and preparation skills from the chef’s 30 years’ experience and exquisite presentation.

Current early autumn specialties are fish, crab, shellfish, and shrimp at its best. These include Sanma from Hokkaido, the undisputed king of seasonal fish in Japan, named “Autumn Sword Fish,” with fresh ocean flavor and succulent texture; Bafun Uni and Aka Uni with a bolder taste that is rich in umami and slightly bitter notes; Japanese Watarigani Blue Crab, at its meatiest and most delicious in colder months; Uchiwa Ebi (Fan Prawn), along with Noble Scallop and Ise Ebi (Spiny Lobster) from Amakusa.

Also on the menu, Kyushu’s Red Wagyu (Kumamoto A5 Wagyu) is famed as the only free-grazing cattle in Japan, richest in healthy monounsaturated fat with sweet rather than greasy taste and serious umami flavor.

Following ‘omakase’ tradition, tasting menus are entirely dependent on the seasonality of ingredients. Chef Makoto’s specialty sushis include fresh and sweet squid – Ika and Quail Egg Yolk Sushi, Ika, and Urchin Sushi, combining the umami flavor of both Snakehead Fish Sushi, a prized seasonal eel higher in fat with a strong flavor. Pickled Mackerel Sushi features gold award-winning Tsushima mackerel from Kamamoto Prefecture by an ancient, artisan food preservation method.

Headlining other exclusive produce at Sushi Hakucho, Kyushu’s native “Hinohikari” rice is more mellow and less sticky in texture than others, and seaweed is from his wife’s family business, one of Japan’s leading producers.

Chef Makoto’s specialty sushis include fresh and sweet squid Ika and Quail Egg Yolk Sushi
Chef Makoto’s specialty sushis include fresh and sweet squid Ika and Quail Egg Yolk Sushi

Enhancing the ‘omakase’ experience are sakes Chef Mokoto personally selects from Noguchi Naohiko Sake Institute, a renowned brewery launched by Naohiko Noguchi, one of the most famous Tojis (Master Brewers) in Japan, widely 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 cooking pots that are revered in Japanese art culture. With a faded painting of sushi dating back to 1890, one such antique is showcased at the restaurant as a symbolic emblem of authentic sushi culture.

Bird Kingdom Group Founder and CEO Mr. Eric Ting said: “Sushi Hakucho is introducing a unique new ‘omakase’ experience to Hong Kong, focused exclusively on seafood and produce from the pristine waters and land of Kyushu, crafted by one of the island’s most seasoned sushi masters. For aficionados of sushi and sashimi, this is an exceptional new haven to try.”

Seating just 30 in a cozy 800 sq. ft. space, Sushi Hakucho is designed in quintessentially Japanese minimalist style. Pale wood furnishing and fixtures emanate a sense of calm and tranquillity, and a u-shaped open bar seats 14 for guests to interact with the chef.

Sushi Hakucho Executive Chef Mr Harada Makoto
Sushi Hakucho Executive Chef Mr Harada Makoto

The set ‘omakase’ menu is priced HK$450 per person for lunch and HK$980 per person for dinner, with opening hours 12 –3 pm (Lunch) and 6 pm-midnight (Dinner) daily.

Sushi Hakucho is located at G13, Harbour Pinnacle, 8 Minden Avenue, Tsim Sha Tsui, Kowloon, Hong Kong – next door to sister Bird Kingdom Group restaurant KIDO, a traditional Fukuoka-style ‘Hakata-Ku’ skewer bar with convivial, communal ‘kaunta Seki’ counter seating typical of ‘yakitori’ chicken skewer cafes in Japan.

For inquiries, please email info@sushihakucho.com or call (852) 2109-1155.

For more information, please visit :
Facebook: https://www.facebook.com/sushihakuchohk/
Instagram: https://www.instagram.com/sushihakuchohk/

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