Hong Kong’s beloved conveyor-belt sushi chain Sushiro is launching the second installment of its Kyushu Festival on September 22, bringing five exclusive dishes that showcase the southern island’s coastal and inland flavours. From salted horse mackerel to lava-grilled bonito tataki, the limited-edition menu lets diners taste authentic Kyushu cuisine without leaving the city. The new items, priced between HK$12 and HK$22, will be available at all Sushiro locations except the Sham Shui Po West Kowloon Centre and Wan Chai Emperor Group Centre outlets, while stocks last.
Behind the Dishes: Five Kyushu Icons Reimagined
Sushiro’s culinary team has sourced ingredients directly from Kyushu, focusing on traditional preparation methods that highlight regional pride.
- Salted Horse Mackerel (HK$12) – The chain uses a “One Frozen” technique—flash-freezing the fish only once to lock in ocean freshness. The mackerel is then lightly cured with salt, yielding a supple, sweet fillet with a clean finish.
- Lava-Grilled Bonito Tataki (HK$12) – Bonito caught by the “one-rod” method off Makurazaki Port in Kagoshima is seared over natural volcanic rock from Mount Sakurajima. The intense far-infrared heat creates a smoky crust while keeping the interior rare, amplifying the fish’s umami.
- Charcoal-Grilled Mature Chicken in Nori with Yuzu Kosho (HK$12) – “Oya-dori” (mature chicken) from longer-reared birds is charcoal-grilled and brushed with rendered chicken fat, then wrapped in crisp seaweed. A dab of yuzu kosho—a paste of citrus peel, chili, and salt—adds a bright, spicy contrast.
- Mentaiko Squid Gunkan (HK$12) – The sushi rice boat is topped with slippery squid and mentaiko (marinated pollock roe) sourced from Fukuoka’s famed Yamaya store. The roe’s briny pop complements the squid’s gentle chew.
- Fried Takoyaki with Mentaiko & Mayo (HK$22) – Freshly fried octopus balls arrive golden and crisp, crowned with a mentaiko mayonnaise sauce made from the same Yamaya roe.
A Culinary Tour of Japan’s Southern Gem
Kyushu, the third-largest Japanese island, is known for its volcanic terrain, warm currents, and distinct food culture—from Nagasaki’s champon noodles to Kagoshima’s black pork. Sushiro’s Kyushu Festival, now in its second wave, aims to replicate that diversity through a handful of carefully chosen items. The first wave, launched earlier this month, focused on sashimi and soups; this second wave leans into grilled and fried specialties.
Chef collaborations and limited-time regional festivals have become a signature strategy for Sushiro, which operates over 20 locations across Hong Kong. Such campaigns not only drive repeat visits but also educate local palates on prefecture-specific ingredients—like the use of Yamaya mentaiko, a Fukuoka institution that has supplied quality roe for decades.
Availability and Practical Tips
The second-wave menu will be available from September 22 onward at all Sushiro branches except the two listed above. Items are while supplies last, and ingredient origins may vary depending on seasonal catch. Diners are advised to check in-store signage or Sushiro’s official social media for real-time stock updates.
For those who missed the first wave, this new lineup offers a second chance to explore Kyushu’s bold, coastal cuisine at accessible prices. Whether you’re a seasoned sushi enthusiast or a curious newcomer, the HK$12 entry point makes it easy to sample multiple plates in one sitting.
Prices and availability are subject to change. All information based on Sushiro’s official announcement as of publication date.