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Imperial Kyoto Cuisine

November 28, 2013
Kyo-Shun

Hong Kong has no shortage of Japanese restaurants, from counter-only ramen joints to sushi omakase fine diners and everything in between, but Tsim Sha Tsui newcomer Kyo-Shun has brought something new – and quintessentially Nippon – to the culinary fray: imperial Kyoto cuisine.

The most unique of local actress and restaurateur Carina Lau’s three new restaurant openings this autumn (the others being the Spanish-inflected Tapagria and Zurriola), Kyo-Shun specialises in the seasonal dishes traditionally served in Japan’s former capital.

With a prime position high above the city, Kyo-Shun is a zen-inducing, minimalist oasis of dark timber plank flooring, floor-to-ceiling windows, sushi and teppanyaki bars, and an open kitchen to spy Kyushu-born chef Yatsuki Fusaaki at work.

And what delicacies he puts forth: there’s the signature sea bream, served over rice cooked in a claypot imported specially from Kyoto; charcoal-grilled Japanese chicken, with both the charcoal and the chicken hailing from Japan; and the simply not-to-be-missed Kyoto beancurd, steamed silky smooth and served simmering in soup. In addition to local wines and Kyoto beers, Kyo-Shun also carries an extensive selection of 80+ sakes perfect for pairing. A chance to dine like an imperial official? We’ll take a table!

18/F, The One, Tsim Sha Tsui /
+852 2426 6111 /
lunch & dinner daily /
http://www.kyo-shun.hk
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