Two prominent Tsim Sha Tsui dining establishments, a renowned American steakhouse and a vibrant Japanese izakaya, are captivating Hong Kong diners with limited-time menus, providing distinct culinary experiences ranging from luxurious steak dinners with harbour views to authentic Kagoshima regional specialties. Morton’s The Steakhouse, situated in The Sheraton Hong Kong Hotel, recently unveiled two lavish set dinners tailored for holidays and special occasions, while Japanese charcoal grill specialist Kido Izakaya introduced a highly focused menu spotlighting premium ingredients and traditional preparation methods from Japan’s Kagoshima Prefecture.
Morton’s The Steakhouse: Elevated Harbourfront Dining
Morton’s The Steakhouse is capitalizing on its prime location overlooking Victoria Harbour by presenting two attractive three-course meal packages. The ultra-premium “Valentine’s Day and Fireworks Three-Course Dinner,” available until February 15th and again on February 18th, is priced starting from HK$1,788 per person. This set is designed to pair fine dining with spectacular views, potentially including any scheduled fireworks displays.
Valentine’s Menu Highlights:
- Appetizers: Choices include a hearty Lobster Bisque, Seared Foie Gras with Apple Chutney, or the signature Morton’s Seafood Platter (for two).
- Main Courses: Options emphasize American steakhouse classics, such as the 28oz Bone-in New York Strip Steak (for two), 16oz Ribeye Steak, or a whole Baked Boston Lobster.
- Sides: Premium accompaniments like Truffle Parmesan Fries and Black Truffle Lobster Macaroni & Cheese are available.
- Dessert & Drinks: The meal concludes with classic Morton’s Chocolate Lava Cake or White Chocolate Cranberry Cheesecake, complemented by a selection of Champagne, wine, or the special “Love Bird” cocktail.
Following the festive period, Morton’s offers a more accessible “Limited-Time Three-Course Dinner” from February 19th to February 28th, starting at HK$688 per person. This option allows guests to enjoy the spectacular waterfront setting and high-quality cuisine at a compelling price point. Dishes include a choice of soups or Caesar Salad for the starter, followed by mains such as Sirloin Steak with Sauce Diane, Atlantic Salmon Fillet, or Lobster Ravioli.
Kido Izakaya Focuses on Kagoshima Excellence
Meanwhile, Kido Izakaya, known for its Hakata-style charcoal skewers, has shifted focus to the deep south of Japan with a dedicated Kagoshima-themed menu. The restaurant’s rustic, atmospheric setting, reminiscent of an Edo-era theatre entrance, provides an ideal backdrop for savoring regional Japanese specialties.
The new seasonal offerings showcase Kagoshima’s highest-grade ingredients and unique local cooking techniques.
Kagoshima Menu Must-Tries:
- A5 Satsuma Wagyu Hoba Yaki: This dish features top-tier Kagoshima Satsuma A5 Wagyu Ribeye, renowned for its even marbling. The beef is grilled over charcoal on a magnolia leaf (hoba), imparting a subtle, earthy fragrance. It is served with locally sourced Osumi burdock salad and a house-made black grape vinegar sauce to cut through the richness of the premium beef.
- Kinkan, Snow Crab, and Shrimp Miso Hot Pot: Perfect for the cooler season, this rich broth is simmered with shrimp miso, chicken bones, and flying fish dashi. The addition of massive snow crab claws and kinkan (kumquat), a winter specialty from Kagoshima, introduces a refreshing citrus note that balances the savory, umami-rich miso base.
- Burri-Oh (King Yellowtail) Selections: Kagoshima is Japan’s leading producer of farmed Yellowtail (Burri-Oh). Kido prepares the fish in two distinct ways: a refreshing Kumquat Italian-style Raw Burri-Oh Slices and Burri-Oh Saikyo Yaki, where the fish is marinated in house-blended Saikyo miso for days before being slow-grilled to achieve a crispy skin and tender, savory interior.
- Amami Oshima Keihan: A deeply traditional regional dish with over 400 years of history. This comforting dish resembles ochazuke, where diners top rice with various condiments, including chicken, and pour hot, flavorful bonito broth over it for a warm, restorative meal.
These limited-time offerings in Tsim Sha Tsui underscore the vibrant diversity of Hong Kong’s high-end dining scene, providing both classic extravagance and focused regional expertise, ensuring that patrons have ample choice for both special celebrations and casual fine dining experiences throughout the late winter and early spring. Morton’s The Steakhouse is located on the 4th floor of The Sheraton Hong Kong Hotel, while Kido Izakaya is situated nearby. Advance reservations are strongly recommended for both venues.