Sushi Hakucho

Kyushu-style restaurant Sushi Hakucho offers a different kind of omakase to Japanese food-loving Hongkongers. Named after the Japanese word for white bird or swan and traditional Japanese white cooking pots, Sushi Hachuko is inspired by the seasonal produce from Japan’s southernmost island of Kyushu. The menu, created by sushi master Harada Makoto, features unique items including the quail egg yolk sushi which uses fresh sweet squid topped with quail egg yolk, snakehead fish sushi with seasonal eel, mackerel sushi pickled with an ancient food preservation method, noble scallop and ise ebi (spiny lobster) sushi from chef’s home port of Amakusa, and much more.