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Restaurants
Hong Kong
Causeway Bay
Kishoku 楽壽司

Kishoku 楽壽司

Causeway Bay

Japanese

Dishes priced around$487

Wonderful

6/6

2 reviews

Photo of restaurant Kishoku 楽壽司 in Causeway Bay, Hong Kong
Kishoku 楽壽司 is not bookable via Quandoo yet. To make a reservation, contact the restaurant using the details below. Checkout the opening hours first and bear in mind that if you reserve ahead, you won't have to wait in line.

About Kishoku 楽壽司

Open today
-
Opens at 6:00 pm
Monday
12:00 pm - 3:00 pm
6:00 pm - 9:30 pm
Tuesday
12:00 pm - 3:00 pm
6:00 pm - 9:30 pm
Wednesday
12:00 pm - 3:00 pm
6:00 pm - 9:30 pm
Thursday
12:00 pm - 3:00 pm
6:00 pm - 9:30 pm
Friday
12:00 pm - 3:00 pm
6:00 pm - 9:30 pm
Saturday
12:00 pm - 3:00 pm
6:00 pm - 9:30 pm
Sunday
12:00 pm - 3:00 pm
6:00 pm - 9:30 pm

More about the restaurant: Kishoku 楽壽司

Simply put, Kishoku is one of Hong Kong’s very best Japanese restaurants. Kishoku are masters of traditional Japanese cooking and presentation, and many of their dishes are as aesthetically amazing as they are delicious. However, this superb restaurant – on the 5th floor of Causeway Bay’s stylish Zing! inside the Bigfoot Centre – also push the envelope of modern Japanese cuisine, offering an ever-changing but always unforgettable menu that is entirely unique. The wealth of skill, care and quality on show at Kishoku cannot be summarised easily, but a taste of their famous omakase goes a long way to explaining it, as does a try of one of their creations like the ‘toro-wich’ – crisp seaweed and shiso lead wrapped around three different cuts of toro, the most prized cut of tuna which is prepared differently to provide diverse textures and flavours. Kishoku somehow manages to be both traditional and funky, and it’s very hard to point to more memorable Japanese meals in Hong Kong.

Frequently asked questions

Does Kishoku 楽壽司 serve Japanese food?

Yes, the restaurant Kishoku 楽壽司 serves Japanese food.

Does the restaurant Kishoku 楽壽司 have Outdoor seating?

No, the restaurant Kishoku 楽壽司 has no Outdoor seating.