Exit G, Central MTR Station, Exit C, Hong Kong MTR Station continue reading
A three-Michelin-star restaurant, Sushi Shikon brings guests a Ginza sushi experience. The restaurant only uses the best ingredients flown in to Hong Kong from Tokyo's Tsukiji market on a daily basis. continue reading
Awards and Titles
Michelin 3 Starred Restaurant (2014-21, 2023)
Opening Hours
12:30 - 14:00
18:00 - 20:00
20:30 - 22:30
Mon - Sat
12:30 - 14:00
18:00 - 20:00
20:30 - 22:30
Payment Methods
Visa Master Alipay Cash AE UnionPay
Above information is for reference only. Please check details with the restaurant.
Review (37)
Level5 2023-01-19
This is the restaurant that started my omakase journey, and I could still remember the visit at its Sheung Wan location (currently occupied by Zuicho) many years ago, first coming to experience the amazing cuisine from Chef Yoshiharu Kakinuma. After moving to The Landmark Mandarin Oriental, and the continued recognition of Michelin 3-star, it remains one of the top sushi restaurants in town. With my last visit already four years ago, I have some trepidation when I return today, not knowing whether the restaurant can still offer me the same experience in the old days. Taking the first seating at 6pm, the décor has not changed, with the beautiful 8-seat hinoki counter offering a good look at how Chef Kakinuma weaves his skill in preparing the different ingredients and kneading the sushi.We order the Omakase Set ($4,000 each), as well as a bottle of Isojiman Junmai Daiginjo Emerald 磯自慢 大吟醸純米 エメラルド ($2,000). The sake has a nice elegant fruity taste, developing into smooth and nice sweetness, and is a good pairing with the food. The first course is Shirako. The cod milt is first slow-cooked, then beautifully grilled over Japanese charcoal, brushing with special soy sauce in the process. On the bottom are some Japanese buckwheat, or soba, nuts. On top of the cod milt are finely shredded white leek, a bit of young spring onion, or menegi, and caviar, seasoned with some wasabi. The cod milt is creamy and tasty, with the buckwheat having a contrasting bite, fully absorbing the flavours from the stock used to cook it. The white leek has a refreshing palate, while the caviar gives a bit of umami note to complement. Really wonderful. The second course is Shiromi, or seasonal white fish. The Madai, or Japanese Sea Bream, is served two ways. Cutting the belly portion in a thicker slice, the chef has brushed it with salted water and seasoned with a bit of citrus juice. Placed on top are salted sea cucumber roes, a Japanese delicacy, with a rich umami taste. The sea bream has a good bite, delicate in taste with an elegant, mild sweetness. Delicious.The third course is the other serving of the Madai. This time it is the fillet, and the chef has cut two thinner slices for each person. Paired with wasabi and the special soy sauce made by the chef, and while this will seem the commonly seen style, I found in this way the soy sauce is able to enhance the sweetness of the sea bream. Equally delicious.The fourth course is the signature of Chef Kakinuma, the dish that wow me on my first visit which I still remember to this day. The large tentacle of Tako, or octopus, has been massaged for one hour to loosen the muscle, before braised in soy sauce for two hours. The texture is so soft that I can easily bite through the tentacle without any problem, with fantastic flavours seeping on each chew. With a bit of yuzu shavings to supplement, it is still as amazing as my first experience. The fifth course is Karasumi, or mullet roes. The homemade dried mullet roes are warmed on a hibachi, together with some Japanese rice cake, or mochi. Seeing the flat and hard mochi rising on the heat is fun, and once it has softened and got a touch of brown, the chef sandwiched the mullet roes in between, before pouring a thick sauce made with fish stock, with some powdered karasumi on top. The rice cake has a great chewy texture, the mullet roes delicious, full of umami, and while on its own the rice cake might feel a bit under-seasoned, the smart touch of the mullet roe shavings help to intensify the flavours. Another of my favourite on the night.The sixth course is not on the menu, an additional item on request ($350 each). The Ankimo, or monkfish liver, has been stewed in sweet sake, with a touch of yuzu shavings to freshen up. Together with wasabi, the wonderfully soft, melting-in-the-mouth texture is very good, with nice flavours and in no way feeling heavy. The price is a bit aggressive though so not all the customers opt for it. The seventh course is another of the signature which I have fond memories. The Awabi, or abalone, is one of the largest I have seen used in restaurant in Hong Kong. The chef has steamed the abalone for six hours, making it so soft it is easy to bite through, and having minimal seasoning in order to highlight its natural sweetness. The abalone liver sauce, to me, is the true winner here, with a super velvety mouthfeel, delicious buttery note in addition to the umami flavours, which go perfectly with the abalone. The piece of shari, or sushi rice, on the side makes sure we can savour the last drop of this fantastic sauce in the end. Amazing.The eighth course is the best dish on the night in my opinion. The Akamutsu, or rosy seabass, is beautifully grilled on charcoal, using a bit of sea salt to season, with the fish oil so fragrant that I can smell from afar. Equally impressive is its rich intense taste. The chef has prepared a fish bone broth congee to go along, with a bit of egg yolk and soy sauce added to enhance the flavours, plus some shredded shiso leaves to season. I am particularly impressed by how the congee integrates the different flavours together in a harmonized way, and the rewarding happiness this creates. Must try.Coming to the sushi part. The first piece is Sumi-Ika, the Japanese spineless cuttlefish. The chef has cut on the surface of the cuttlefish to break the tendon, making it soft and easy to chew. With a sweet flavour, a very nice one.The second piece is Kinmedai, the splendid alfonso. The skin has been blanched slightly to soften it, showing a beautiful pinkish colour, with the flesh a delicate taste with nice umami notes. Another great sushi.The third piece is Chu-Toro. The medium fatty tuna has been briefly marinated in soy sauce, bringing forth the umami taste of the tuna, while also making it softer and more tender on the bite. Very delicious.The fourth piece is O-Toro. From the look of the brown edges of the large piece of fatty tuna before trimming I believe it has been aged for many days, to break down the protein to showcase its amazing umami flavours. No wonder it is the most beloved sushi for a lot of people. The fifth piece is Kohada. It is one of my favourite fish, with the gizzard shad showing good fattiness and very fresh also. It is not overly sour from the vinegar, having a perfect balance with its umami taste. I ended up having an extra piece later to encore its great taste. The sixth piece is Saba Roll. It is the best mackerel roll I have tasted, and the size of the mackerel must be very big given its thick fillet. On the inside apart from the shari there are nori sheet, kanpyu, myoga, and sesame, with each elements complementing to give wonderful flavours. On the outside is white kombu and brushed with soy sauce, further adding umami to the amazing taste. Another must try.For the seventh piece, the chef first mixes up shari with some Bafun-Uni, before kneading into a sushi and then top it up with Murasaki-Uni. The red sea urchin has a richer taste that goes well with the acidity of the shari, while the purple sea urchin has more creamy texture. A good way to experience the two different types of sea urchin at the same time. Really good.The eighth piece is Kuruma-Ebi. The tiger prawn has been blanched to half-cooked, and after removing the shell, adding a bit of the paste made from the prawn head butter. The great sweetness of the prawn, with the umami from the paste, is a natural perfect complement to each other. The crunchy texture of the prawn is also amazing. Another nice one.The final pieces include Anago and Tamago. The sea eel roll has shari, nori sheet, egg, and narazuke, with the see eel having a very soft texture, melting-in-the-mouth essentially. The ingredients inside are also tasty and delicious. The castella egg has a cake-like texture, made with egg mixed with prawn and prawn head butter so full of umami taste. A great finale on the sushi.Requesting for some additional pieces, I have the Kohada again ($200), as well as the Kanpyu Maki ($100). The pickled gourd has been marinated beautifully, not overly salty, with abundance of umami and sweetness. One roll is able to be cut into four pieces so is enough to share among two people. Worth to try it out if you got the chance. Finishing with Misowan, the miso soup is tasty, with menegi, the small green onion, and yuzu peel, giving a nice fragrance to the soup. The warming feeling in the stomach upon drinking the soup is rewarding. The dessert is a homemade Daifuku, with a nice mochi skin wrapping fresh strawberry slices and red beans paste, which is not too sweet and both the flavours of the strawberry and red beans can clearly be distinguished on the palate. A happy completion to a wonderful meal.   Service is good, with the staff attentive and friendly. Chef Kakinuma explains each dish to us in good English, helping us to understand more on the food, and the staff also supported in translating to Cantonese in the process. The bill on the night is $12,100 and while it might be a bit expensive, this dining experience is still able to bring me back to the reason why I enjoyed omakase so much. continue reading
琴日跟朋友訂了這間餐廳的房間吃晚飯第一道螢光魷魚啊OK 不錯消過嘅魚皮,正常囉聲稱左按摩左一個鐘嘅八爪魚,同埋呢個蝦加膏、ok la….☝🏻我想講呢個銀魚仔加魚子醬有啲腥、本人唔識欣賞、其實仲有好多相、仲追加左手卷,拖羅手卷由於係可以放12張相所有壽司都唔錯嘅,但係冇乜特別驚喜,如果係講到三星米芝蓮有咁貴嘅話、係個士多啤梨大福餅甜品我覺得幾好食、我覺得名過於實!就係嗰個銀魚仔,我覺得好聲、個陀螺切得好薄,我覺得好庹縮😂😂😂😂可能就係食酒店囉,其實好多間都有呢個質素同埋唔使咁貴!同埋個海膽我都覺得唔鮮甜,有啲地方好好食嘅唔覺得特別溶溶地咁好似!就係期望過大有啲失望,沒有驚喜! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
看到小红书上很多差评 说服务和味道都不到位 我不相信还是带着妈妈来了。 来了是我生日 晚了一会 其他桌都有菜单, 电话里也是说我会有,我再三询问下服务员才在三犹豫给我们看。原来是给我们漏了好几道前菜。寿司的米几乎都是漏一块 ,旁边桌也是反应能不能米夹紧一些。 如果是大老远来花一万多受气的话千万别来。 please don’t come here if you just want to spend money and treated unfairly. 吃过全世界这么多餐厅, 这真的是服务口味都很不地道的一家。 如果是内地来就更不要了,好的食材的选择有很多,不是来卑微的被对待。 真的无语到极致真的很不喜欢Sushi的盘子一擦还擦不干净 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2023-01-08
Without doubt, it is one of the best sushi restaurants in Hong Kong, both taste and price. The sushi is Edo-mae sushi, and every single ingredient and garnish is elaborately prepared, such as fish bone soy sauce and abalone liver sauce. It is completely different from 'seafood sushi' which is just raw fish on vinegared rice. The ingredients and rice are said to be the same as those used in the main restaurant in Ginza, Tokyo. It must be delicious! Only oneconten in the menu: OMAKASE. HK$4,000 plus 10% for Dinner and HK$2,250 plus 10% for Lunch.  continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2022-11-13
《香港首間米芝連三星日料,質素未如預期》適逢本人正日生日,友人預早一個月預訂了這家餐廳為我慶祝,門面光鮮亮麗,餐廳裝修據說由著名室內設計師、木材及陶瓷職人聯手設計,惟現場感覺普通。Appetizers😋 三文魚籽茶碗蒸 🌕🌕🌕🌕🌑滑嫩的茶碗蒸上鋪滿三文魚籽,中間加入松茸醬,降低腥味之餘亦有提鮮效果,沒有內餡,味道中上。😞 季節白身魚 🌕🌕🌑🌑🌑用上味道較淡,帶點微腥的日本石斑,吃起來較韌,鋪面的柚子蘿蔔蓉味道正常但味道濃郁,把石斑的味道蓋過,但可用以辟腥。😞 日式八爪魚 🌕🌕🌑🌑🌑少有地沒有被切成小塊的八爪魚刺身,並非特別新鮮,味道亦非常普通。😞 鯖魚 🌕🌕🌑🌑🌑用鯖魚包裹着乾飄、芝麻、醬汁,做工不錯,用料不算特別新鮮,味道極為普通。😋 白子配鰹魚啫喱 🌕🌕🌕🌕🌕白子事先用昆布湯浸淋,吃起來軟嫩多汁,口感像肝醬,咬下去散發出昆布的甜鮮味道,沒有一點腥味,是我吃過唯一能放進口的白子!鋪面的鰹魚啫喱跟白子非常搭,使口感及味道更上一層樓。😞 鰹魚 🌕🌑🌑🌑🌑用備長炭煙燻過的鰹魚,香氣十足,吃起來味道淡而微腥,調味一般。😞 日式蒸鮑魚配鮑魚肝醬 🌕🌑🌑🌑🌑來自島根縣的鮑魚,用上日本清酒蒸長達七小時,是本店的招牌菜,咬起來卻非常韌,牙力不好的我,用了整餐的時間去咬斷,味道亦較為清淡。搭配的秘製鮑魚肝汁質感不錯,惟鐵銹味極重,難以入口。😋 燒赤鯥魚 🌕🌕🌕🌕🌑用海鹽及備長炭燒過的赤鯥魚,味道是正常的美味,配上的青瓜絲有陣草青臭味。壽司:😋 墨魚 🌕🌕🌕🌕🌑墨魚質素非常好👍🏻黏口、滑嫩、鮮甜,是我吃過最好的墨魚刺身。壽司飯選用來自京都,經特別混合的新米,增加香味、甜度和幼滑度,配合兩種熟成四年的醋。可惜醋的份量太多,令壽司飯變得過於濕淰而黏淍,全無空氣感,而且非常之酸,把原本上乘的日本米完全破壞,所以接下來的壽司我都會走飯,以免影響味蕾。😋 金目鯛 🌕🌕🌕🌕🌑刺身質素非常好👍🏻非常甘甜而黏口。😞 春子鯛 🌑🌑🌑🌑🌑味道極淡,帶點微腥。😞 中吞拿魚腩 🌑🌑🌑🌑🌑並沒有用上質素好的吞拿魚,而且試圖用醬油漬去辟腥,可惜腥味無法被完全蓋過,而且口感較為乾柴。😞 大吞拿魚腩 🌑🌑🌑🌑🌑同上。另明明是大吞拿魚腩,卻沒有入口即化,中間的筋有三條,友人的則有兩條。😞 小肌魚 🌑🌑🌑🌑🌑用上質感一絲絲的淡味廉價魚作食材,廚師也沒有化腐朽為神奇。😋 海膽(九洲赤膽+北海道青膽飯) 🌕🌕🌕🌕🌑新鮮、沒有腥臭味,不過並非上級的海膽,份量亦較少。😋 虎蝦 🌕🌕🌕🌕🌑刺身質素中上,味道不錯👍🏻女廚師剝蝦的手工非常好。😞 海鰻 🌑🌑🌑🌑🌑本來採用海鰻而非鰻魚,已經是非常大膽的做法,可惜廚師並沒有在調味方面多加着墨,味道依然是平常那種淡味而質感一絲絲的海鰻。😋 玉子燒 🌕🌕🌕🌕🌑其實是玉子蛋糕,味道不錯👍🏻😞 味噌湯 🌑🌑🌑🌑🌑用魚骨熬製,湯卻沒有變白,魚味極淡,被蔥及柚子味蓋過。😞 巨峰提子凍 🌑🌑🌑🌑🌑巨峰提子果肉杯,鋪面的是以巨峰提子皮製成的啫喱。提子味道超級酸,跟平常吃的超甜巨峰提子大相逕庭,而且還有半粒是沒有完全脫皮⋯⋯😞可樂 🌑🌑🌑🌑🌑有可樂!不過鐵銹味極重,像是Tall can裝的出品。也不夠凍😞水 🌑🌑🌑🌑🌑提供的水味道不好,像是水喉水未經過濾後煮滾的味道。所以之後叫了Acqua Panna。味道 🌕🌑🌑🌑🌑環境 🌕🌕🌕🌕🌑服務 🌕🌕🌕🌕🌑旁邊有職員為我們作翻譯。廚師兩度不慎把餐點或飲品掛在桌子的小隙縫中,幸而沒有釀成意外。此外,友人預先在一個月前訂位時,已通知餐廳這日是本人生日,餐廳並未作出任何安排。性價比 🌑🌑🌑🌑🌑人均約4000元,卻用上廉價食材,壽司飯的基本功也未做好。完全被其他同等甚至較低價位的日本餐廳比下去。回頭率 🌑🌑🌑🌑🌑 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)