9
0
1
3-min walk from Exit A2, Sheung Wan MTR Station continue reading
Telephone
2643 6800
Introduction
Shikon insists on importing ingredients from the Tsukiji fish market every day, to ensure they can create the best quality and freshest sushi and sashimi. Moreover their sushi rice is also bought from Niigata and flavoured with four-year-old vinegar. continue reading
Awards and Titles
Michelin 3 Starred Restaurant (2014-2017)
Additional Information
只供應港幣 $3,500 餐單
Opening Hours
Today
12:00-15:00
18:00-23:00
Mon-Sat
12:00-15:00
18:00-23:00
Sun
Closed
Payment Method
Visa Master AE Cash
Number of Seats
14
Other Info
Alcoholic Drinks
Phone Reservation Details
10% Service Charge
Review (18)
Level1 2017-06-14
43 views
呢個係我第一次係Openrice寫嘅食評。因為之前都試過唔少好嘅餐廳,但一直未有機會分享,被某人催促之下就的起心肝寫呢篇野。第一篇我想寫我上年12月生日嘅晚餐,地點就係志魂,一間唔起眼嘅日本廚師發板餐廳,簡約嘅鋪頭只有幾個座位,感覺都有日本風味。生日當然唔少得開支靚酒啦,雖然我唔飲得但係都飲多幾杯。好開心個餐牌係印咗我的生日日期接落嚟就欣賞下呢餐飯嘅食物相啦,總共有6款刺身10件壽司👍🏻不過我發現原來只可以常在12張相,咁唯有上載我比較喜歡的食物啦。一睇就知呢個係八爪魚,平時食嗰啲好銀好似擦子膠,但呢個好軟林林,配合柚子,簡直係完美配搭,好多其他嘅Omakase 餐廳都有呢款菜式,但最好味始終係原創者。另外呢度最正嘅就係鮑魚,同埋啲鮑魚肝醬撈飯,本身望落去嗰啲鴨屎綠色既物體以為好腥,但食落係好鮮味。壽司都唔使多講,好鮮味。今次嘅生日飯都幾難忘,多謝某人好有心book呢一間餐廳同我慶祝。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2017-05-17
768 views
Food quality good. Just common omakase. A bit overpriced with its compact size kitchen-like environment. 劏房格式配合廚房一體化嘅設計連大家樂都坐得舒服過佢,一排8座位嘅格局同赤柱監獄放飯嘅模式互相呼應,突顯到香港社會現今樓價模式不受控飛升所引致嘅無奈同唏噓,離地嘅價錢亦造成首尾呼應嘅效果,但能夠比米之蓮三星劏一刀亦不失為一個可以係Instagram同Facebook放閃嘅一個好機會。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2016-11-01
12094 views
我從來不寫食評, 這是第一次, 這家餐廳已經要HKD3500一位, 又不知道吃什麼, 這些我都覺得沒有太大問題. 最接受不了是他們的員工態度, 餐廳貴生意好就自以為很了不起嗎 ? 態度有必要這麼囂張嗎? 服務生態度超惡劣, 連基本服務態度都沒有, 跟本就不是服務性行業, 態度驕傲得很, 這些餐廳, 就算免費我也不會去, 去就受罪, 不去是應該, 用HKD3500 去別的餐廳或高級酒店, 一定可以吃得更超級超級好 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
I rarely write any restaurant review, but I felt that I needed to share the feedback on this one given my huge disappointment.I would say the overall food was good, but it was indeed quite boring and not outstanding enough for a 3 Michelin Stars restaurant, especially when compared to other Japanese Omakase menu in town such as Rozan, Sushi Sase, Sushi Shin, Imamura, Sushi Ta-Ke, etc.Firstly, it started off with a steamed egg custard with matsutake puree and salmon roes on top, but the egg custard was too way too hot which nearly burnt my tongue. Sashimi was good but nothing special; then both the octopus and abalone tasted great but in my opinion they were sliced a bit too big ( around 3cm x 3cm square block)....Moving on to the Sushi, first thing to notice was that the rice was mixed with too much vinegar, almost to a point that it was covering the flavor of the fish. Fish selection was quite ordinary- the usual kind you would get in any omakase menu.Last but not least, its pricing was utterly disappointing. The sake list was standard but the pricing was definitely at a premium. We also ordered extra sea urchin sushi and it was HKD 550 per piece.Despite the overall good food and services, it was still a very disappointing and very overpriced experience in terms of the relative value, definitely not worth 3 Michelin Stars, possibly not even one. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2016-06-01
18896 views
由以前YOSHITAKE幫襯到宜家SHIKON...質素次次都保持係高水平...去過東京總店...香港同總店味道係1樣...而且MENU都係同步....所以雖然價值不菲...但係香港食到日本水準....係物有所值...SHIKON OMAKASE MENU每月有少少微調...每季轉MENU...所以個人唔會去得太密...每季去1次....要留既係...SHIKON係分兩段時段...6點同830...如果你想BOOK7點...佢會話唔夠時間食唔比BOOK...LUNCH就唔開既...但夠4個人就可以BOOK會特別開....但係無鮑魚....日本泥蝦配馬糞海膽....因為有青瓜粒同柚子汁....好清新....好開胃....作為頭盤合適不過....白身魚刺身...赤鯥刺身...外魚皮用碳輕烤過...好新鮮...八爪魚刺身...平時唔中意食因為好韌...但E到出奇地軟熟...為MUNE入面既固定菜式...醃45中再按摩1個中....但味道啱啱好唔會過鹹...鮑魚&鮑魚肝醬...signature dish...食過咁多間OMAKASE既鮑最中意E到...因為我好快飽...鮑魚好濟...而且OMAKASE17樣野...所以佢兩片啱啱好...蒸既關係唔會好似鐵板燒咁油膩...質地好軟熟....膽醬好香...海鹽燒甘鯛日式蒸蛋配藍蟹壽司魷魚...師傅會顯現刀工...先將其片成透視咁薄...之後用刀輕輕剁幾下...再將幾塊疊埋...所以1D都唔韌鯛吞拿魚大吞拿魚腩馬鮫魚小柱貝特別要講既係海膽壽司...日本人靚既野係唔會出口...會留返比自己人...而運送途中可能都無咁鮮...但宜家D雪蔵技術已經可以做到同日本食既1樣....所以攞到D同日本1樣味海膽個師傅係好西利...有次我係見X食到既海膽係腥既...要滴左檸汁...我同佢講點解腥既...佢話E個時期D海膽係咁...無咁靚....但第2日黎到E到食既...真係同係日本食樣鮮甜....唔駛擔心水準唔穩定...SHIKON海膽壽司會用2種海膽...紫針海膽同馬糞海膽...好CREAMY...MUNE入面既固定菜式日本虎蝦海鰻卷吞拿魚卷(唔係MENU入面...師傅特別送既)玉子燒唔係非1般既玉子燒....軟熟到好似海綿蛋糕咁...我朋友真係以為係蛋糕黎既...聽師傅講要整2個中...MUNE入面既固定菜式味噲湯 日式楊枝甘露啫喱 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)