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Restaurant: Kishoku
Offer: “Unlock More Miles” to earn more than 45,000 Miles! Play Now!
Book and Dine at 200+ Asia Miles partner restaurants and accomplish 3 gastronomic missions in the 2 game phases (1 - 31 May 2018 & 1 - 30 Jun 2018) to unlock more miles. Download Asia Miles App now and start earning! (Present your QR code/barcode when paying your bill) T&C apply.
Terms & Details:
  • Asia Miles can be earned on eligible transactions of between HKD300 and HKD10,000.
  • Asia Miles earned are based on the total amount spent, including service charges and taxes, but excluding tips.
  • Asia Miles cannot be earned on certain promotional menus during festive seasons. Please check with staff in partner restaurants in advance.
  • Bonus Miles will be credited to the members' account within 7 days after dine-in date.
Other Asia Miles terms & conditions apply
5-min walk from Exit A, Causeway Bay MTR Station continue reading
Telephone
28930333
Opening Hours
Today
12:00 - 15:00
18:00 - 23:00
Mon - Sun
12:00 - 15:00
18:00 - 23:00
Payment Method
Visa Master AE Cash UnionPay
Number of Seats
70
Other Info
Alcoholic Drinks
Parking Details
Phone Reservation
10% Service Charge
Offers
Restaurant: Kishoku
Offer: “Unlock More Miles” to earn more than 45,000 Miles! Play Now!
Book and Dine at 200+ Asia Miles partner restaurants and accomplish 3 gastronomic missions in the 2 game phases (1 - 31 May 2018 & 1 - 30 Jun 2018) to unlock more miles. Download Asia Miles App now and start earning! (Present your QR code/barcode when paying your bill) T&C apply.
Terms & Details:
  • Asia Miles can be earned on eligible transactions of between HKD300 and HKD10,000.
  • Asia Miles earned are based on the total amount spent, including service charges and taxes, but excluding tips.
  • Asia Miles cannot be earned on certain promotional menus during festive seasons. Please check with staff in partner restaurants in advance.
  • Bonus Miles will be credited to the members' account within 7 days after dine-in date.
Other Asia Miles terms & conditions apply
Review (85)
Level4 2018-03-14
1874 views
This Japanese restaurant is located in Zing! in Yiu Wah Street, Causeway Bay. The decor is grand and modern, having nice soft seats as well as a sushi bar where you can see the chef busy at work preparing the dishes. We have chosen to take the sofa seats, which are comfortable and cozy. Although sacrificing the chance to see the skills of the chef, it allows more intimate conversation. After ordering a nice sake to start, we decided to go for the omakase, choosing the premium Kishoku set which featured entree, 7 types of sashimi and 5 types of sushi. But before that, the staff provided us a complimentary appetizer of Crispy Codfish, which are codfish thinly sliced and then grilled to crispy. Dipped with mayonnaise it is certainly highly appealing and is a perfect complement to drinks. The entree features three beautifully flavored starter. The first is small white shrimps seasoned lightly with soy sauce, which highlighted perfectly the original flavors of the shrimp. In the middle is the sea urchin with sea urchin tofu, supplemented with some vinegar jelly to enhance the overall taste. The sea urchin is very fresh and sweet as well. The last part is shredded crab meat lightly seasoned with salt. All three emphasized the true and original flavors to a phenomenal level. Amazing! Next comes the sashimi, including snapper, conch, yellowtail, white fish, mackerel and oyster. The staff explained each of them and recommended the best way to enjoy them, with the snapper pairing great with the vinaigrette and chives. The conch is crunchy, giving good contrast in texture to the other sashimi. All of them are very fresh, as the mackerel would have a strong fishy smell and taste if it is not of the freshest. The oyster has a 'yakult' sauce which is interesting too. If you count the types of sashimi in the last dish you would find there should still be one remaining. Yes, next comes the tuna which got the fatty and the lean flesh. The tuna is served with a piece of seaweed which can be used to wrap it with the basil leaf together. The fish oil essentially seep out upon biting into the flesh and is very delicious. Also interesting is the piece of cactus leaf which helps to cleanse the palate afterwards. Finishing the sashimi we had the hot dish before transitioning to the salad and sushi. The hot dish includes deep-fried white noodle fish sprinkled with fine seaweed, as well as boiled spring vegetables. The tempura coating of the noodle fish is crisp and thin, not oily at all, demonstrating the high skills of the chef. The seasonal vegetables are tender, and boiled in the broth to impart great flavors to complement the original taste. Then it was the salad, featuring the ice vegetable, a piece of juicy and flavorful tomato, along with a white wine jelly. The ice vegetable has its signature crunchy texture, seasoned with a bit of salt. The tomato is equally nice, but I like the jelly most as it was highly refreshing, strengthening the delicate taste of the vegetables, and also serving as a seamless transition and palate cleansing component before the sushi. Following is the sushi, including prawn, ark shell, kinki with chive, and lighted grilled sea bream with truffle. The prawn got a great texture, again super fresh and the chef had added a bit of roe which greatly enhanced the flavors. The ark shell sushi got a good bite, while the kinki is good, with an amazingly strong taste of the chive permeating. The sea bream is also very good with the truffle sauce adding a strong aroma and addition to the fish. The remaining piece of sushi is the highlight of the evening in my opinion. It is in fact a small mountain of natural wonders, with two different types of sea urchin, crab meat, salmon roe plus some sushi rice. If I have to describe this dish, I would compare it to an orchestra of amazing flavors from the individual components, mixing and matching to such a harmony that it is pure pleasure having those. Not sure whether this one is available in a la carte menu, but if so, strongly recommend one to try it out. Wrapping up there is the miso soup but unlike the normal one, Kishoku had made the effort to prepare a beef soup, very rich in taste. The beef and yuzu had a wonderful chemistry in the flavors, complementing each other with the yuzu cleverly balancing the fat and oiliness of the beef. A warm, rewarding and fulfilling conclusion to the meal. Last was served the dessert, which got a piece of apple, a strawberry and a green tea mochi with red bean paste. All of them are good, but maybe comparatively they are also less of any surprise. Nevertheless it is a great meal and we all enjoy it very much.A good restaurant that is putting a lot of effort to emphasizing and highlighting the origin flavors of the great ingredients, some people may think they are not 'sophisticated' enough. But I always cherished this boldness of any restaurant choosing to showcase original flavors, which are more difficult to do.The service is quite good, with the staff coming to explain each dish with some details, and also advising how to best enjoy them. The staff even offered to provide some additional sake for free when I finished the half bottle. Seeing how they interact with other customers, it is apparent that many of them are regulars visiting often. And after this meal I can understand why. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2017-11-19
5497 views
近日香港天氣終於秋意漸濃,所以當這夜知道銅鑼灣「樂壽司」的廚師發辦增添了暖笠笠窩物,而又同時可吃到時令刺身,一次過可滿足大家2個願望,真好。「樂」壽司用餐環境優雅舒適,這夜我們選擇坐在壽司吧檯,可近距離欣賞師傅手藝。大家先以海膽配海膽豆腐及白子開始,滑溜味鮮,視覺與味蕾同樣滿足。刺身拼盤,一客3款包括粒貝、右口魚卷魚肝及秋刀魚,賣相精緻。由爽口清爽的粒貝吃起,到右口魚卷魚肝,最後到秋刀魚,鮮味漸濃。接著是煙燻bb銀鱈魚、炸小河蟹及吞拿魚魚腩。其中個人特別喜歡銀鱈魚,魚肉質感軟嫩富油香,加上誘人煙燻香,美味。輪到鍋物上場,先來每位一鍋的豆腐雞肉鍋。雞肉丸爽彈juicy,而豆腐湯底的豆香相當濃郁,就像是超濃的豆奶呢。另一款鍋物是甜美惹味的壽喜燒和牛鍋配溫泉蛋。壽喜燒汁煮過的和牛,蘸些溫泉蛋醬,吃起來多份滑溜香甜。吃過2款鍋物後,大家都暖笠笠起來。接下來再有這客彩色繽紛的海鮮釜飯,以及熱騰騰的鮮味魚湯。海鮮釜飯用料相當豐富,有海膽、三文魚籽、帆立貝、蝦牯 (小瀨尿蝦)、赤貝等,食感與味道豐富,飯粒吸收滿海鮮的精華,鮮美得很。的確是讓人吃得回味的「華麗升級版」海鮮煲仔飯~平日大家吃日本料理,多數會選日本清酒或葡萄酒等配對。原來「樂壽司」正與星級調酒師 Antonio Lai 合作,推出了5款創作gin & tonic。食客可以$350跟點廚師發辦,一次過試齊5款,又或以每款$120單點。我這夜就先後選了紫蘇gin & tonic配對刺身前菜,而到了甜品時間,就選來earl grey gin & tonic。伯爵茶香清香,加上陣陣檸檬清香,這款gin & tonic相當討好。配對水果及豆腐布甸,效果真不錯。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
美味高級日本菜 Featured Review
Level4 2017-09-30
5562 views
好朋友生日話請我食好嘢佢同我一樣都好鍾意食日本菜話得生日當然要食好啲啦佢就帶咗我來呢間位於銅鑼灣嘅高級日本菜館環境設計風格帶日本風格而且非常清幽私隱度非常高一入去坐嘅時候仲遇到明星添遇到歷年來最靚嘅香港小姐睇咗陣餐牌都唔知揀咩費事麻煩所以就點左廚師發板首先就係頭盤特別鍾意食海膽配上豆腐皮食落去啲平時嘅富足少咗一陣油味成個感覺都好清新同好嫩滑跟住就有蠔侍應建議我哋唔好點樣唔好醬油味道更原汁原味食落口隻蠔真係好真係好新鮮帶着一陣陣嘅海水味食完之後仲有餘韻係個口入邊隔離嘅螺片刺身加上呢個鹽石上面嘅鹽分真係同點豉油有唔同感覺略帶鹹味之餘仍然不失鮮甜美個刺身都好特別刺身上面加上酸酸甜甜嘅啫喱配搭特出之餘又帶出到刺身嘅鮮味而且wasabi都是生磨的食拖羅嘅時候同事都叫我地可以唔使點醬油其實我係第一次咁樣食食落去魚油好重入口即溶跟住到呢個煙燻魚每碟菜嘅賣相都好精緻好似幅畫咁靚魚肉一啲都唔會老仲充滿咗木香味食落去好有層次跟住就食一道菜去清清味蕾Refreshing食日本菜當然唔少得壽司啦件件都係手額嘅件件都非常新鮮反而令我記憶猶新嘅係玉子同出邊食嘅玉子好唔一樣呢個有啲似蛋糕但同時候都係好香蛋味侍應亦都會好細心咁解釋個食法同埋食嘅次序果然係高級日本菜最後以一個溫室哈密瓜同巨峰提子作結食完呢餐嘅感覺太幸福啦 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
✿樂壽司✿Omakase✿ Featured Review
Level4 2017-09-19
3831 views
閨蜜要番英國,同佢餞行她又特別鍾情日本菜,加上佢生日就食豪d啦!揾左意間位於銅鑼灣Zing5樓的樂壽司。點了Omakase。裝修雅緻高尚,東瀛風。而卡位設計座位,十分適合幾位朋友閒聊聚餐。前菜 海膽豆腐皮配牡丹蝦一啖一口的牡丹蝦已調味,不需加任何配料直接食用,鮮甜可口,質感嫩滑。在清淡的豆腐皮上加上味濃的海膽,增加了口感,配搭不錯。刺身有日本北貝者響螺口感爽口加上粉色鹽進食真調用醋沾上,令鮮味更上一層樓又開胃。太刀魚魚味更濃,燒香逼出魚油更香。北海道真蠔,creamy 厚身。接下來係意個中拖羅,魚味較重,食完可以食埋塊墨西哥仙人掌葉,清清味蕾。燒魚香味撲鼻魚肉嫩滑。壽司由淡至濃食。花竹蝦,爽口彈牙。mok皮魚配鵝肝醬,味道較淡肉質嫩滑。新鮮北極貝,肉質有質感而爽口。金目錭濃味系列鯖魚作刺身食比燒更好味。赤龍魚海膽魚湯,每日新鮮餚成。時令生果 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2017-09-19
3102 views
位於銅鑼灣耀華街Zing! 5樓的楽壽司,主打高級日本菜,大部分菜式都是廚師發辦,每次上去食的菜式都略有不同,十分有驚喜。今次坐在吧檯位置,廚師正在忙碌地製作壽司。坐下後,侍應體貼地放下了毛巾、倒了一杯熱茶和少許鼓油。第一次食omakase, 師傅會觀察客人,待客人吃掉上一件才會端出另一件,所以用膳時間需時較長,可慢慢品嘗壽司。首先來到的是沙津和碎切雜錦刺身。兩款前菜也十分夠凍,碎切刺身加上了日本芝麻醬和醋汁,味道十分醒胃,而且呑拿魚赤身夠新鮮,入口充滿鮮味。另外的沙津加上了日本碎豆腐和醋汁。碎豆腐增加了口感,而生菜也切得夠細,能夠一口一塊菜。整體上,各款手握的壽司也頗有水準。壽司包括九州快足蝦、真鯛、深海池魚配魚肝、火炙油甘魚、拖羅、甘目鯛、右口魚魚邊配白松露。魚的肉質也夠新鮮,點上了桌面上的高質豉油。豉油的味道充滿層次,點了少許,帶起了魚的鮮甜味,有畫龍點睛的作用。接著最驚喜的是海膽軍艦。平時吃的海膽都是很小片,而且很腥。一上桌時已經覺得賣相很吸引,大大塊海膽疊得高高的,一件軍艦約有五至六片海膽。而且放一片入口,是完全沒有腥味,有微微的甜味。海膽在口中慢慢溶化,難以忘懷。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)