Known for its sweet flavour and jammy texture (not to mention a myriad of health benefits), the Japanese fig takes centre stage at omakase restaurant Kishoku this summer.
Try the zucchini flower tempura ($160), an Italian classic with a Japanese twist where fresh Osaka fig is delicately wrapped in aged prosciutto and Saikyo miso-infused cheddar cheese within a zucchini flower, coated with a light and crispy tempura batter. For a more eccentric fare, the fig and crab monaka ($220) features a duo of fresh and slow-cooked dried Osaka fig, hairy crab, avocado and salmon roe, balanced on a bed of Japanese soumen. End the feast with a light summer dessert, the fig yokan ($58) – slow cooked dried Osaka fig encased within yokan jelly, served with a smooth vanilla sauce.
Alongside these new dishes, Kishoku is also offering four new omakase sets (starting at $950) featuring sashimi, sushi and chef’s entrees.
5/F Zing, 38 Yiu Wa Street, Causeway Bay
Tel: 2893 0333