• PRESS RELEASE – JAPANESE OMAKASE RESTAURANT, KISHOKU COLLABORATES WITH MIXOLOGY MAESTRO ANTONIO LAI TO CREATE HONG KONG’S 1ST GIN OMAKASE

     

    Presenting An Exquisite Pairing of Gin x Japanese Cuisine

    For high-res images, please click HERE

    <<16th August, 2017 – Hong Kong>> A pairing unlike any other, gin and Japanese cuisine will now unite to exude a host of marvelous and unexpected flavors. The trendiest drink around town, gin is a spirit that is as good for the body as it is for the soul. Known for keeping one’s skin young, extending one’s life span and fighting off illness, this spirit is as close to an elixir as can be. Inspired by their love for a good gin and tonic, the visionary owners of Kishoku stumbled upon the perfect pairing for their fine Japanese cuisine. After much deliberation with the master mixologist Antonio Lai who believes that gin and tonic works wonders in helping one settle their stomach after a big meal, a beautiful union was born. Starting from 1st September, Kishoku will treat guests to five delightful pairings of gin and Japanese culinary delights.

    Kishoku’s Gin x Japanese Omakase

    A pairing unheard of in the local food scene, gin and Japanese cuisine have never been so delightful. A powerful duo, the special range of in-house infused gin will perfectly accent Kishoku’s delicacies. Using the versatile spirit that can be infused with countless unique flavors, Antonio will surprise guests with his gin concoctions and leave them wanting more.

    The perfect prelude to the meal, the Cucumber Gin with Fever-Tree Premium Indian Tonic Water is a light and refreshing mix that will accent the delectable flavors of Kishoku’s appetizer. The Shiso Gin paired with fresh sashimi is another match made in heaven. Inspired by the shisho leaf that constantly accompanies sashimi, the gin will again be mixed with the Fever-Tree Premium Indian Tonic Water. Antonio’s Lemon Infused Gin with Yuzu Peel and Fever-Tree Mediterranean Tonic Water will accompany Kishoku’s exquisite sushi. Antonio specially chose the lemon and yuzu components for their acidity so be blown away by the tangy flavor that deliciously cuts through the fish and rice. The menu’s main dish will be served with a Grapefruit Infused Gin featuring grapefruit peel and Fever-Tree Light Tonic Water. To offset the heaviness of one’s main dish, grapefruit was chosen to balance the palate and accent the strong flavors. For dessert, guests will enjoy the Earl Grey Gin with lemon peel and Fever-Tree Premium Indian Tonic Water. The fragrant Earl Grey will lead to a perfect finale of the meal. Mimicking the traditional post-meal cup of tea, this cocktail will leave guests feeling delighted and satisfied.

    Available only during dinner service at Kishoku, guests can add Antonio’s enchanting gin pairing for an additional HK$350 with each omakase set. At Kishoku, guests are given the option of four delectable omakase sets, the introductory “Ki ( )” omakase at HK$950, the sushi focused “Sho ()” omakase at HK$1350, the premium “Ku ()” omakase at HK$1550 and the signature “Kishoku ()” omakase at HK$1850. Guests can also choose to add pairings by the glass at HK$120 each. When indulging in each of the five lovely pairings, guests will embark on a breathtaking gastronomical journey.

    Introducing Antonio Lai – Master Mixologist

    Known for bringing the world of Multisensory Mixology to Hong Kong, Antonio Lai has built his career through working in renowned bars, clubs, restaurants and cafes both domestically and internationally, and lauded as a genius and extremely inventive mixologist. Over the past 20 years, he has successfully launched prestigious and award winning bars around Hong Kong such as the Quinary, The Envoy, Ori-Gin and VEA Restaurant & Lounge. With a passion towards sharing his knowledge on Multisensory Mixology with the world, he has published two cocktail books that received the Gourmand World Cookbook Awards in 2011 and 2012 respectively, and hosted numerous seminars and events such as the Restaurant & Bar Show Hong Kong, the Whisky Cocktail Workshop at The Institute for Tourism Studies in Macau, the Maison Bartender training program for Pernod Ricard and the Diageo World Class in Seoul Korea, New Delhi and Dubai.

    <<ENDS>>

    Restaurant Details – Kishoku

    Contact – 2893 0333 / reservations@kishoku.hk
    Address – 5/F, Zing, 38 Yiu Wa Street, Causeway Bay, Causeway Bay, Hong Kong
    Opening Hours – Monday – Sunday, 12pm -2:30pm (Lunch) and 6pm -10:30pm (Dinner)
    Website – http://www.kishoku.hk/
    Facebook – facebook.com/KishokuHK/
    Instagram – @kishoku_hk/

    About Kishoku

    With daily arrivals of the freshest ingredients sourced throughout Japan, a traditional yet innovative menu is served. Kishoku’s chefs are constantly inspired by new ingredients, techniques and flavors to excite sushi lovers and novices alike. The inspiration for Kishoku derived from combining Western elements with a traditional Japanese Zenshuyo style to create a warm and relaxing environment. It focuses on the juxtaposition of opposites, using wood and stone elements and complimented by varying geometric shapes; the contrast of stillness and movement can be seen though different graphic elements and featured art installations. Be tantalized by the chef’s artistry at either one of the signature sushi bars, or delight yourself in our seasonal chef’s menu in the privacy of your own partitioned seating or private room.