The acclaimed Aqua Restaurant Group has unveiled Shiro Central, the sister location to its popular Pacific Place establishment, bringing its signature innovative Japanese cuisine to the historically rich precincts of Tai Kwun. Situated within the iconic two-story Armoury building, the new Central venue is helmed by Executive Chef Tatsuya Iwahashi and Executive Sushi Chef Jeff Ko, promising patrons a fusion of contemporary culinary artistry and sophisticated dining atmospheres, complete with premium sushi, grilled specialties, and an expansive a la carte menu suitable for diverse occasions.
Heritage Meets Modern Japanese Cuisine
Shiro Central’s launch is a significant addition to Central’s upscale dining landscape, particularly within the meticulously restored Tai Kwun Centre for Heritage and Art. This complex, home to 16 storied buildings, imbues the dining experience with unparalleled historical context. The Armoury building itself—erected in 1925—boasts a fascinating past, having served as stables for mounted guards during the Japanese Occupation and later housing the Central Police’s traffic division. Since Tai Kwun’s major revitalization re-opened the complex in 2018, the space has transitioned from housing David Thompson’s Michelin-starred Aaharn and the Armoury Terrace bar before becoming the home of Shiro Central.
This prime location, overlooking the historic Parade Ground, provides an intimate yet elevated setting for Shiro’s distinctive offerings. While the Pacific Place flagship remains a firm favourite, the new Central venue aims for a more nuanced, upscale ambiance, offering semi-private dining for up to eight guests, dedicated sushi counter seating, and flexible indoor and outdoor dining areas.
Culinary Highlights and Exclusive Dishes
Shiro Central maintains the innovative culinary spirit that defined its predecessor while introducing several dishes exclusive to the new location. A culinary highlight that draws appreciative crowds is the visually stunning and flavourful crystal sushi, a signature creation featuring delicate layers of flavoured jelly resting atop fresh fish and seasoned rice. Notable variations include fatty salmon balanced with mint and sake jelly, and scallop with caviar enhanced by kimchi jelly.
Beyond sushi, Chef Tatsuya Iwahashi ensures that classic Japanese techniques shine:
- Saikyo-Style Grilled Black Cod: This perennial favourite features a rich, tender texture achieved through a marinade of miso, mirin, and sake.
- New Menu Introductions: Shiro Central debuts several innovative dishes, including bluefin tuna and seared salmon with maitake, soba, and tofu salad; grilled wagyu beef horaku-yaki served on a theatrical hot plate; and vinegar-cured shime saba with yuzu shiroita-konbu sushi.
The comprehensive menu caters to all palates, offering a wide array of options ranging from light snacks and inventive cold dishes to classic sashimi, skewers from the robata grill, tempura, hearty noodle and rice items, and decadent desserts.
A Versatile Dining Destination
The design and offerings at Shiro Central make it a highly versatile venue. With omakase options available, coupled with a dedicated Shiro Bar serving signature cocktails such as the hojicha highball, the restaurant is positioned as an ideal choice for everything from casual social gatherings and sophisticated business lunches to romantic evenings and weekend splurges.
The launch of Shiro Central reinforces Tai Kwun’s status as a premier cultural and gastronomic hub in Hong Kong. By fusing exceptional contemporary Japanese fare with one of the city’s most historically compelling locations, Aqua Restaurant Group offers a compelling new proposition for discerning diners seeking both culinary excellence and a unique urban experience.
