Chef Kaki introduced a couple dishes and...service was right on, and all in all a nice dinner.More, I have dined at some wonderful sushi bars in Tokyo and I went to Sushi Shikon with high expectations. Appetizers. Are you sure you want to delete this answer? Served with salad, gyoza dumplings, shrimp and vegetable tempura and rice. Often overlooked but this is another true test to the chef. It is as good as always. As there was nowhere for us to wait, we left the restaurant and returned at about 8:03.) Unlike most of Hong Kong’s other popular districts, beautiful architecture, reflecting Sheung Wan’s past. Omakase Course: HKD 3,500 (plus 10% Service Charge) Cheese Maki. Sushi Den has been regarded as one of the premier sushi and Japanese restaurants in the United States for 34 years. The sushi chef rushed us to eat for a million time and tbh we really tried our best to finish the sushi as fast as we can. 6 Appetizers, 10 Sushi Pieces, Soup, Dessert, Lunch Seating: 12:30 pm to 2:00pm We don’t blame the waitress - we know she was trying her best all evening long to try to make us feel less comfortable. The amazing taste of the Kyoto scallion also complemented tremendously to the dish. The eight seater counter is comfortable and luxurious, and Chef Kakinuma is a most charming host. The second course is Shiromi, the seasonal white fish. Back to the sushi, the quality was the best I ever had but for lunch you only get around 8 pieces with the snow crab egg as starter and a piece of egg at the end and a desert from fruit rolled in mochi. IKA Sugatayaki. We should have walked out in the middle of the meal. It was absolutely unfair to other guests who are not his “friends”. The amazing texture of the cuttlefish is just like melting in the mouth. Lunch Seating: 12:30PM – 2:00PM We could have had much much better meals elsewhere. My view is it is worth the money as you cannot beat the experience and the quality of the food. Please inform us in advance if you have any dietary requirement. The heat livens up the fish oil, not only to give a great taste but also intensify the flavors, and there is a sauce prepared from yam underneath. After a few seconds the chef came and said “how are you ladies.” Then went to chat with his guests without attending to us any further (other than putting sushi on the plates in front of us blank face then chat cheerfully with the other guests). So creamy and rich in taste, it does not mask the delicate flavors of the abalone but on the contrary enhanced the overall enjoyment. The sauce also is fantastic and sandwiched by the seaweed is truly a wonderful appetizer that one cannot stop eating. The chef offers a single Omakase course of 6 appetizers, 10 sushi pieces, soup and dessert (3500 hkd). Legend. For me, this was a tick better than Harutaka in Tokyo, and better than Sushi Saito in the Four Seasons in HK. I do appreciate that in a full house restaurant there can be division of labour and the assistant chef may attend to some of the guests while the main chef attend to the others. We booked for four pax, and it was by consensus our best sushi experience so far, and that is no mean statement. Both the Chef and the service made it an unforgettable experience. With this kind of service they charged a fortune. With this in mind, a must visit in HK if you can afford it. Restaurants, Sushi Central Recommended. DINNER: Reservation only at 6pm or 8pm – 9 seats. The evening at Sushi Shikon was a highlight of my Hong Kong visit. Greeted by Chef Yoshiharu Kakinuma, I ordered a bottle of Kamoshibito Kuheiji 'Eau du Desir' Junmai Daiginjo ($2200) to pair with the Omakase dinner ($3500 each) on the night. What was more astonishing was that we were provided with a further explanation from your waitress that the other guests were the chef’s “friends”. We were left wondering on our way home whether we got badly treated by the chef because of our gender (the other guests are male), our nationality or whatever other reason. 1/2 Photograph: Courtesy Sushi Shikon . If you would like a roll without the combo please select your option from the Sushi Rolls menu outside of the lunch menu. Before the lunch started,...they told us that the lunch only had the snow crab with egg as starter and asked us whether we wanted to order the octopus as an extra starter. Appropriate in sweetness, the strawberry gives some nice acidity to complement the red bean paste to make it refreshing and enjoyable. The sauce is so good that the chef has provided some sushi rice for us to savor the remaining of the sauce. had in months because of the epidemic. However, I have never been in a restaurant where different guests receive such differential treatments. DINNER MENU. Another great sushi. The fifth course was Katsuo, or seared bonito. Join to keep up on events . We had our Christmas lunch there, and it was a most enjoyable experience from... the first bite to dessert. Use our Comment Form. For lunch, 12 nigiri sushi pieces, a seasonal appetizer, soup and dessert are offered at HKD 1,800 ($230 USD), whereas dinner consists of 6 appetizers, 10 sushi pieces and dessert priced at HKD 3,500 ($450 USD). The seventh course was Koubako-Gani, or Japanese snow crab with citrus jelly and crab roe. Closed on Wednesdays *A 15% service charge and consumption tax will be applied. If you are a resident of another country or region, please select the appropriate version of Tripadvisor for your country or region in the drop-down menu. Nigiri Course: HK$ 1,800 (plus 10% Service Charge) Wrapping up there was the Miso Soup which was boiled with fish, creating a rich and intense soup, making one feel contented and warm. Menu. The fifth sushi was Kohada, or gizzard shad. Yes, TWICE a day. A good lesson for the diners, on the taste it was simply wonderful, with the great sea urchin sweetness and not having any tiny bit of weird note which I found in many sushi places in HK. We ordered 1 piece of fatty tuna as an extra last bite which was really good. Sushi (Tuna, Salmon, Shrimp, Crabstick and Whitefish) with California Rolls S2. SUSHI - Kleine Köstlichkeiten wie vom japanischen Kochmei.. von Kaoru Iriyama. Highly recommend, especially if you are all about that Omakase/sushi life!More, Chef Kakinuma moved Sushi Shikon from Sheung Wan to the Landmark Mandarin Oriental in mid-2019. Does this restaurant offer table service? Sushi Shikon is of the same scale as many top Tokyo sushi bars, with just a single private dining room for six, and eight seats arrayed along its hinoki (Japanese cypress) counter, cut from a single piece of wood. The chef has mixed the buckwheat nuts with some fish broth and the overall texture reminded me of risotto, with the buckwheat having a nice bite. Yakitori or Chicken Satay. This is the first time I had such, with the mackerel wrapping some shiso and shari sushi rice. Sushi Shikon is a crazy sushiya. As to the ingredients, they were top class. MENU. WOK EDAMAME Edamame, garlic, … The abalone is truly large in size, cut into thick slices and then dipped with the carefully prepared liver sauce. Hours. Perfect in the seasoning, the tuna was rich in taste and for my wife she prefers this much more than the more premium o-toro. We had a bottle of very good sake which was not overpriced. The eight seater counter is comfortable and luxurious, and Chef Kakinuma is a most charming host. The eel was grilled and brushed with a home-made sauce, with the eel truly melting in the mouth. 'Otherworldly' was the term we used for the abalone (a dish that is otherwise far from my favourite), and the octopus (which was offered as an extra to the menu and which we took, the sea urchin, mackerel and tuna were top. Included are representations from some of the world’s most exclusive breweries, as well as special selections uniquely available in Hong Kong at Shikon by Yoshitake. I was just chatting with my friends and take photos throughout the meal (as every other girls will do when they dine with friends). Lunch: 12:30pm-2pm Dinner: 6pm-8pm & 8:30pm-10:30pm. Is it a 3-star restaurant? This is my wife's favorite, with the chef grilling the prawn and then removing the shell in front of us, cutting in halves and then removing the intestines, before putting on the sushi. $ 8.50. Often overlooked but this is another true test to the chef. We should have walked out in the middle of the meal.More, There's a reason Chef Kakinuma San is as highly regarded as he is. The staff were attentive and polite. Shrimp Tempura. Moving to the sushi, the first one was Ika, or cuttlefish. They were quite right. THE GREENS. After a few seconds the chef came and said “how are you ladies.” Then went to chat with his guests without attending to us any further (other than putting sushi on the plates in front of us blank face then chat cheerfully with the other guests). Sushi Lieferdienst nach Hause liefern lassen. The menu on both floors went through a slight rework this year, with the classic ‘Executive Lunch’ (HK$398) now served in the dining room and dim sum available across both floors. My eyeballs almost popped out of their sockets to see only two prices: $2,000 per person for the Lunch Menu or $3,500 for the Omakase Dinner Menu. We knew the cost of the meal. We are located at 150 Laurier Avenue West, Ottawa, ON K1P 5J4. If you go, you need to prepared to pay much more than only the standard 1800+10% or go out with a hungry feeling.More, I have to say I did not go to Sushi Shikon with a high expectation. The sixth sushi was Saba-bou-sushi, or mackerel roll. However, the chef totally ignored us. The sixth course was Awabi, with the steamed abalone with abalone liver sauce. Also, I totally understand the holy sprit with sushi chefs that we have to respect and have to finish the sushi once it’s served. When he provided the food, he basically stared blankly at us without even muttering a word to introduce what the dish was. The fourth sushi was O-Toro, the fatty tuna. This fish I had for the second time recently, the fish is very flavorful and in terms of the fish I would rate this as my top among the different sushi, and one that I want to encore for another piece. One is the sweeter Bafun sea urchin, then the more creamy purple sea urchin. in Tokyo. Seeing the chef's skills on the knife, cutting the cuttlefish in very fine intervals to make it tender to the bite. Shikon by Yoshitake, Hongkong: 87 Bewertungen - bei Tripadvisor auf Platz 892 von 14.504 von 14.504 Hongkong Restaurants; mit 4,5/5 von Reisenden bewertet. For me the price just doesn’t justify, if I had to pay myself I would never go. While we were still concerned about the risk of infection dining out during the epidemic, we were both looking forward very much to the dinner. The second sushi was Kinmedai. The seventh sushi was Uni, and there are two types of sea urchin used. Big Ai Roll. restaurant in the 2020 MICHELIN Guide Hong Kong. $ 5.75 . Calamari . 5. We had our Christmas lunch there, and it was a most enjoyable experience from...the first bite to dessert. The food is just as you expected (I wouldn’t say it’s bad but it’s just another Michelin 3 star, nothing surprising)....Also, I totally understand the holy sprit with sushi chefs that we have to respect and have to finish the sushi once it’s served. LUNCH SERVICE. Appropriate in sweetness, the strawberry gives some nice acidity to complement the red bean paste to make it refreshing and enjoyable. I did not ask but I thought the fish was aged for a while to tenderize the texture. We were so traumatised that we cannot help but keep telling our friend this story. But if you want quality, and also to understand why this restaurant is so good, this is definitely one place worth you visiting.More, It’s now in the landmark hotel but still the same restaurant. CONTACT. The eel was grilled and brushed with a home-made sauce, with the eel truly melting in the mouth. Children Policy: Aged 12 and over are welcome. Dinner Seatings: 6:00PM – 8:00PM or 8:30PM – 10:30PM Monday to Saturday Omakase … Sushi Shikon, Hong Kong. At the end we paid HKD 5,300 for 2 which was just too pricey. Awarded three Michelin stars from 2014 to 2019 Hong Kong/Macau Michelin Guides, Sushi Shikon is the only quintessential Ginza sushi experience, available in Hong Kong offering traditional Edomae style sushi. My view is it is worth the money as you cannot beat the experience and the quality of the food. The chef has mixed the buckwheat nuts with some fish broth and the overall texture reminded me of risotto, with the buckwheat having a nice bite. 志魂Sushi Shikon's Menu, located at The Mercer, 29 Jervois Street Sheung Wan. Das Restaurant Sushi Shikon in Hong Kong rangiert damit auf Platz 12 der besten Restaurants in China. Sake, Wine, Beer, Cocktails Featured / Our Menu. When he provided the food, he basically stared blankly at us without even muttering a word to introduce what the dish was. 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