Chef Kakinuma AKA Kaki-san is like a magical wizard. For parties greater than 6 persons, please reserve by email at email@example.com or call (+852) 2643 6800. 3,500 Mon to Sat 12.30-2pm; 6pm-8pm; 8.30-10.30pm. Seared bonito with ginger spring onion and horse radish. An unusual dish was aburi, the tendon of the tuna that had been marinated and cooked over charcoal - a lovely flavour with the tuna combining with the smokiness of the bincho charcoal. This was followed by sushi of smoked Spanish mackerel topped with freshly grated yuzu zest. I need to come back. Very nice Kaki San. I get why Sushi Shikon was awarded 3 michelin stars. Shikon by Yoshitake is overseen by executive chef Yoshiharu Kakinuma. 志魂Sushi Shikon's Address, Telephone Number, Ratings, Reviews, Photos and Menu, located at The Mercer, 29 Jervois Street Sheung Wan. This was juicy, refreshing and flavourful. Do you have any allergies or special dietary restrictions? Urgent contact regarding your reservation, such as shop closure due to weather, etc. 3,500 Sushi Shikon… This better be the best 6 appetizers, 10 sushi pieces and dessert I ever have. In collaboration with Master Chef Yoshitake of Ginza’s Three-Michelin Starred Sushi Yoshitake and Hong Kong’s Three-Michelin Starred Sushi Shikon, Kappo Rin focuses on both cooked and raw items prepared to highlight the inherent flavors of ingredients imported fresh … We already have this email. restaurant in the 2020 MICHELIN Guide Hong Kong. But one thing hasn’t changed: the long-standing executive chef Kakinuma still leads the same team to deliver the best food with the best skills. This was almost tooooo pretty to eat. Best of the night….well pretty much EVERYTHING. Déjà vu! You can be the judge. By far, the best abalone I’ve ever had. • Sushi. Copyright © 2020 MICHELIN Guide. The texture was such a welcoming surprise! Perfection. Please upgrade to the latest version of one of the following: For parties greater than 6 persons, please reserve by email at firstname.lastname@example.org or call (+852) 2643 6800. That squid. This was followed by golden eye snapper sushi, which had terrific flavour. The signature Shimane abalone is steamed in sake for seven hours and served with an abalone liver sauce made with a secret recipe. The answer is quite simple; because I had the change to experience a culinary night at Sushi Shikon. Nominated to helm the restaurant in Hong Kong in 2013, Chefs Kakinuma and Yoshitake work together closely to ensure that the menu and guest experience at Shikon by Yoshitake are consistent with the exemplary standards of Mr. Yoshitake’s flagship restaurant in Ginza, Tokyo. Since 1994 I have been reviewing the best restaurants around the world including extensive Cockerel clam sushi– Seriously. We'll send you an SMS in the following cases: With a TableCheck account, you can access your reservation history and make repeat bookings. Sea eel sushi had superb flavour, followed by tuna and pickle roll. I would love to hear what you think of this website, if you found it useful or where it might be improved. The eight seater counter is comfortable and luxurious, and Chef Kakinuma is a most charming host. They also cut the abalone in a special way to add to the chewy layered texture. LOL. Red king prawn with bonito broth jelly plus Red Sea urchin from Kyushu plus grilled eggplant paste. The restaurant only uses the best ingredients flown in to Hong Kong from Tokyo's Tsukiji market on a daily basis. I loved how tender and sweet the octopus was but it also had a lasting fresh crunch. The texture of the plump red king prawn against the cold bonito broth jelly, creamy eggplant paste and sweet uni was such a beautiful start to this epic meal. Signature dishes include 八爪魚刺身, 玉子, . The smokiness of the seared skin was terrific. Me in action. It was awarded 3 Michelin stars like its predecessors formerly known as Sushi Yoshitake- which is just like the original Sushi Yoshitake in Tokyo. Horse mackerel sushi- Okay, I’m usually not a fan of mackerel but this was just too good. Posted: Awarded three Michelin stars each year since 2014, Shikon by Yoshitake is Hong Kong’s quintessential Tokyo sushi experience. Look out for your first newsletter in your inbox soon! Japanese King prawn – this was engulfed immediately. Friendly warning! I went for dinner which the only price option is HK$3,500 ($450 USD) for the Omakase Dinner Menu. Sushi Shikon, Hong Kong This was my first experience of Cockle clam - it had a unique texture, soft but crunchy, and a muted flavour.
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