Hong Kong is one of the best places in the world outside Japan for quality sushi. In such a competitive environment, it takes something special to stand out from the crowd. Led by executive chef Alex Chung, Kushiro does just that through a multisensory approach to each meal. Seafood is sourced in Tokyo and flown the same day to Hong Kong. Kushiro’s on-site buyers in Japan talk of capturing “the soul of the delicacy” – such is their commitment to selecting the finest produce. Beyond the plate, a celestial theme inspired by the different phases of the moon runs through each section of the restaurant, providing a visual feast of its own.