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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). GALLERY. Many reviewers have questioned the value of this restaurant. It is very expensive but I guess it's OK to splurge once in a while. The amazing taste of the Kyoto scallion also complemented tremendously to the dish. DINNER MENU. Lunch: 12:30pm-2pm Dinner: 6pm-8pm & 8:30pm-10:30pm. With this in mind, a must visit in HK if you can afford it.More, This is the version of our website addressed to speakers of English in the United States. Shakou's Bento Boxes are the best lunch value found anywhere. We finish the whole omakase including dessert within a hour, I wouldn’t consider this dining time as too slow..... service was right on, and all in all a nice dinner. 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. The seventh sushi was Uni, and there are two types of sea urchin used. It is as good as always. Chef Kakinuma moved Sushi Shikon from Sheung Wan to the Landmark Mandarin Oriental in mid-2019. We knew the cost of the meal. MENU. The second sushi was Kinmedai. Besonders empfehlenswert ist das Angebot am Sonntag Mittag – dann heisst es aber einige Monate im Voraus reservieren! The mackerel has been marinated with vinegar so there is a sourness but this probably is a traditional edomae sushi that not many restaurants are doing in HK. My view is it is worth the money as you cannot beat the experience and the quality of the food. For me the price just doesn’t justify, if I had to pay myself I would never go. The ninth sushi was Anago, or sea eel. A great finale for the sushi. Octopus was HKD 200 for 2 small pieces and we also had 2 bottles of water. Moving to the sushi, the first one was Ika, or cuttlefish. Sushi Shikon, Hong Kong 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. It was just a random catch up with friends. If you would like a roll without the combo please select your option from the Sushi Rolls menu outside of the lunch menu. This is the first time I had such, with the mackerel wrapping some shiso and shari sushi rice. All in all a memorable lunch, and we will most certainly return the next time we return to Hong Kong.More, This Michelin 3-star sushi restaurant has always been one of my favorites in town. Formerly known as Sushi Yoshitake, Sushi Shikon has now been awarded three Michelin stars, just like the original Sushi Yoshitake in Tokyo. For any dietary restrictions, please inform us in advance. Another of my favorites, the scallop is grilled so perfectly, with the surface lightly browned to give a great fragrance, while the inside is soft and moist, and amazingly there is no fibre in chewing. I did not ask but I thought the fish was aged for a while to tenderize the texture. The first course was Shirako, the grilled cod fish milt with buckwheat nuts and black caviar. The restaurant started offering lunch service late last year in addition to their regular 2 evening dinner seatings, with the condition that there's at least 4 people on the booking party. It was absolutely unfair to other guests who are not his “friends”. The service was good and attentive, with the choice of sake also very wide. Seeing the chef's skills on the knife, cutting the cuttlefish in very fine intervals to make it tender to the bite. We don’t blame the waitress - we know she was trying her best all evening long to try to make us feel less comfortable. Highly recommended. DINNER MENU. 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. As there was nowhere for us to wait, we left the restaurant and returned at about 8:03.) It is fair to say that he only talked to the other three guests over the two hours we were having dinner. And it is a 3-star Michelin sushi bar. The right broth to add to the egg and the thickness of the egg are all critical elements, and here they did not disappoint, delivering another exceptional piece. Not only that, they fly their fish directly from Japan twice a day. There are also something else in the middle but I did not ask. had in months because of the epidemic. What we cannot tolerate is the humiliation. I know it serves quality but they just charged HKD 350 for 1 piece of fatty tuna nigiri, I was a bit shocked how expensive it was. I am not no Omakase expert but I have been to a few Omakase sushi restaurants in Hong Kong as well as in Japan. Our course menus vary seasonally and are crafted from the finest seafood and produce flown in daily from Japan . This is the chef's personal favorites. 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. The situation was so bad that at an early stage we had already asked one of the waitresses whether the chef was upset because we were 3 minutes late. The fish is surprisingly rich in flavors too. The third course was Hotategai, or grilled scallop with seaweed. 5. The chef kept his silence and blank stare consistently all the way through. IKA Sugatayaki. The quality of the food was good (not outstanding except the abalone and the Toro) but the service completely spoiled the meal. 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. But one must keep in mind this is a very high-end sushi bar. The evening at Sushi Shikon was a highlight of my Hong Kong visit. The bill on the night was $10,676 and frankly is one of the most expensive dinner I had. LIMITED TIME OFFER: 30% OFF EVERY SUNDAY DINE-IN & TAKEOUT. Sushi and Sashimi Combination 16.95 3 pc. The sauce also is fantastic and sandwiched by the seaweed is truly a wonderful appetizer that one cannot stop eating. The eight seater counter is comfortable and luxurious, and Chef Kakinuma is a most charming host. Both the Chef and the service made it an unforgettable experience. Kitchen: Japanese Area: Central Price range: High end. Sushi (Tuna, Salmon, Shrimp, Crabstick and Whitefish) with California Rolls S2. Appetizer, Nigiri Sushi Pieces, Soup, Dessert, Dinner Seatings: 6:00PM – 8:00PM or 8:30PM – 10:30PM We had our Christmas lunch there, and it was a most enjoyable experience from...the first bite to dessert. Mit unserer shizoo. I loved the Hanadai （花 … We kept saying “thank you” every time food was placed on the plate by him or by his assistant. So intense was the fish oil, the sushi however did not have any unpleasant sensation for eating a piece of fat. Appetizers. Legend. 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 friend is not really keen on sushi but as she knows that I like sushi very much so she made a reservation. Appropriate in sweetness, the strawberry gives some nice acidity to complement the red bean paste to make it refreshing and enjoyable. For me, this was a tick better than Harutaka in Tokyo, and better than Sushi Saito in the Four Seasons in HK. However, I have never been in a restaurant where different guests receive such differential treatments. What we are complaining about is not the price. Often overlooked but this is another true test to the chef. Deposit payment is also needed. This time it was a company lunch so nice to have tried it. Welcome to Shinka Sushi Bar! The sixth course was Awabi, with the steamed abalone with abalone liver sauce. Both are really great and an example of how the chef's attention to all the details in the cuisine. Possibly not as it lacks the diversity and complexity of a 3-star Michelin. So hast Du die Möglichkeit, unser frisches Sushi auch ganz einfach zuhause oder im Büro zu genießen. It was the first sushi meal / Omakase we have...had in months because of the epidemic. Restaurants, Sushi Central Recommended. The caviar further enhanced the flavors with some salty and savory note, balanced well with the chives. Very enjoyable I highly recommend. So creamy and rich in taste, it does not mask the delicate flavors of the abalone but on the contrary enhanced the overall enjoyment. 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