"Enjoy a gourmet feast at the Peninsula Hotel's Kushi omakase"

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Merry Christmas🎄 Christmas attended large and small party gatherings, rarely tonight can with dear table legs, let's eat better, booked located in the Peninsula Hotel Kushio omakase, spend two people's world💖

🔹Grilled squid white seeds
Fresh squid white seeds have a milky texture, melt in your mouth, are fluffy and smooth, and have a rich flavor. Specially served with seasonal Hokkaido mullet roe, the savory flavor is strong, the combination of the two tastes great.

🔹New Zealand shrimp with grapefruit sour sauce with caviar
New Zealand shrimp is fresh and mellow, the meat is tender and elastic, crystal clear and fresh enough - specially added grapefruit sour sauce and served with caviar, the appearance is quite exquisite! The bottom layer is more fruit tomato jelly lobster paste ice cream, silky smooth texture smooth and sweet!

🔹Fresh Kombu Basil Leaf Mint Tempura
Tempura cone fish meat is relatively firm, rich and unique taste, the tempura method, has a unique flavor - the master specially served with fresh kelp, basil leaves, mint, etc., fresh and tasteless, crispy and delicious.

🔹Squid from Mie Prefecture, Japan, sea salt lime
The meat of squid from Mie Prefecture, imported directly from Japan, is particularly crispy and rich in elasticity, with a crisp outer layer, served with sea salt and lime, and is plump and fresh.

🔹Hokkaido needlefish
Hokkaido needlefish grows in cold water areas, the meat is fresh and sweet, firm and soft, the entrance is delicate and delicate, with ginger and onion more fresh.

🔹Black catfish from Nagasaki Prefecture
The meat is smooth and sweet, and the skin is slightly moxibustion-roasted to force out the oil, making the taste more fragrant and sweet!

🔹Hokkaido sturgeon
Specially selected wild oily fish, the flesh is firm and delicate, the body is fat and fat, fresh and smooth.

🔹Hokkaido Angler Liver
The greasy angler liver is slow-cooked and tender, fragrant and smooth.

🔹Mackerel
The fat content is just right, the fish meat is rich in fat, delicate in the mouth, plus the right amount of salt, the surface of fried wood fish flowers, spicy ginger stains, basil flowers, freshness full.

🔹Golden Mackerel Stand Scale Grilled
The standing scale siu-mai is attractive, retaining the scales of golden snapper, crispy and delicious, the fish is tender and fresh, the accompaniment is more lamb belly mushrooms, yellow beans, spicy meat juice, mixed together to eat together to enhance the taste level.

🔹Hokkaido mackerel
The fish oil of mackerel is rich, rich in collagen, rich and fatty, and has a gentle and sweet taste.

🔹Sauce stained naked
The naked flesh is firm and marinated with soy sauce to make the flesh more elastic and plump.

🔹Big Toro
Covered with exquisite fish oil patterns, oil distribution more, plump and fresh, melt in the mouth is not greasy.

🔹Hokkaido Nemuro Red Seaweed
Smooth as milk, the taste is fresh and sweet, with a rich seaweed flavor, every bite is satisfying, and it makes people endlessly reminisce!

🔹 Tamagoyaki
Fluffy and sweet, the texture is very special like cake

🔹 Wild Pigeon Clear Soup
It clears the lungs and nourishes the qi, and is served hot and warm

🔹Cream cheese ➕ orange sauce ➕ pistachio jam ➕ wine persimmon ➕ dragon fruit ➕ white currant ➕ chocolate ➕ carrot ➕ maple syrup
I didn't expect that a plate of dessert can have so many different ingredients. It's really colorful, rich and attractive! Favorite Cream cheese fluffy and fragrant, paired with different ingredients to eat delicious upgrade.

🔹Soy milk lucky bag
The crust is specially baked with Japanese tofu skin, wrapped in Kyoto soy milk jelly, and topped with caramel sauce, white chocolate and cup sprouts.

🔹Black sesame chocolate
The rich chocolate with black sesame exudes a unique rich aroma that is sweet but not greasy.

Ku✨
📍Shop Bw1, Bw3 & Bw5, B1, Peninsula Hotel, Causeway Bay Road, Tsim Sha Tsui