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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
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 (16)
Level1 2016-11-01
10573 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
17822 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.)
Level4 2015-12-31
15986 views
首先非常感謝好友的邀請和請客的美女促成這次飯局哈哈,這家壽司店是我一直想去的試的米其林三星餐廳 (。◕ˇ∀ˇ◕) 。在東京旅行的時候和好友嘗試book但不出意料之外全部book滿,在香港這家分店據說也要最少等一個月,雖然想試但是懶惰等所以一直擱置下來。志魂是香港唯一一家米其林三星日本料理餐廳,除了精緻鮮美的食物以外,摯誠的服務也讓人覺得賓至如歸,三星的名銜絕對是實質而歸。這家餐廳原名為Sushi Yoshitake, 2013年改民為志魂,意為挑戰的精神。據說也是之前常有客人訂座時想訂日本那家結果訂錯為香港這家,所以後來改店名。餐廳座落在上環蘇杭街上,門口還蠻隱蔽,幸好看過門口圖片所以沒有錯過。餐廳裡面非常袖珍,只有一張8人左右的sushi bar和一個私隱度超高的小房間。如果坐在房間裡就看不到壽司師傅現場表演咯,所以大家可以權衡一下(笑)。我們點的是廚師發辦的套餐,一共6款前菜和10款壽司還有甜點和味增湯。和大家介紹下我印象最深的幾款吧!首先前菜第一道是季節香箱蟹。像我一樣愛吃蟹但是懶惰弄蟹殼的朋友們不用擔心,因為日本人吃飯不會要把骨頭呀殼呀什麼的吐出來,覺得這是一種禮貌文化。同樣餐廳已經把蟹肉都挑出來了,特別的是因為是母蟹蟹肉中間還有很多蟹膏!吃起來清甜得來又很香蟹膏味道。下一道是八爪魚刺身。口感好柔韌,但又不會難嚼。醃製味道也剛剛好(不是鹹味),和八爪魚的鮮味超級搭!好好吃喔只有兩小塊真的不夠喉哈哈(๑´ڡ'๑)接著是酒煮鮑魚配鮑魚肝醬。鵝肝就吃得多,鮑魚肝醬我還是第一次吃!!顏色呈灰黑色,黏稠狀。味道很香,鮑魚用清酒煮過,有淡淡的酒味,很滑很軟,點著鮑魚肝醬吃太特別了!!接下來是松葉蟹蒸蛋。這次蟹是公蟹所以沒有膏,蛋很滑,蛋最底層放了金針菇。前菜還有兩件魚刺身,都非常鮮甜!其中一款赤鯥刺身,除了非常新鮮外魚皮用碳輕烤過,外面皮脆裡面魚肉卻是刺身形式呈現的,口感非常贊!✪ω✪志魂是主打壽司的餐廳,主食當然上的是全部是壽司咯。我們平常吃的壽司拼盤到底是把全部壽司擺在一起,直接從廚房拿到餐桌上。志魂是一道道壽司現做現上的。食材都非常新鮮。其中大吞拿魚腩手握壽司和海膽壽司現在看到照片都對著屏幕直流口水哈哈。大吞拿魚很厚,入口即溶,非常鮮美!壽司師傅建議做好的壽司要盡快吃確保飯的溫度。而且吃的方法也是傳統方法用手拿來吃,大家放心餐廳很貼心有為我們準備好一條冰的包巾,用手拿之前可以搓一搓毛巾確保衛生哈哈。還有相信大家也知道吃芥末的方法,是把wasabi放在魚生片上面再點醬油,而不是把芥末直接放在醬油裡喔。另外海膽壽司的海膽非常鮮甜,沒有異味,而且是肥厚型,壽司上堆滿了海膽,oishi✪ω✪!!!坐在bar台前的好處是可以看著廚師炮製美味佳餚,感覺像在看表演,吃起來也份外增添了一份美味!還有餐廳的玉子也非常特別。我們吃完了以為吃了道甜點,無論從外表或是味道都讓我們吃完都沒有意識到是玉子(驚)!平時吃的蛋味都很重,口感就是蛋的感覺。而這家玉子加了蝦肉和蟹肉去做,更加厚實和鮮美,吃起來更像在吃一塊蛋糕!壽司吃完了最後是喝味增湯和甜點。平時味增湯都是吃飯前喝的,我還是第一次飯後才喝。好友笑說日本都有這種文化,算我見識還不多哈哈第一次見!味增湯較鹹,我喝了兩口就放棄了期待甜點中!甜點是兩塊草莓紅豆餅。皮是開口的,可以看到裡面半塊新鮮草莓和紅豆蓉。草莓有點酸,和紅豆的甜味綜合起來剛剛好!甜點可以外帶嗎?哈哈想帶點回家當零食呢(笑)。米其林三星的壽司店果然名不虛傳,是我吃過在香港最最棒的,價錢雖然不菲(再次感謝請客的美女朋友),好像是2800港幣一位?但是食物質量和服務真的一流!走的時候sous chef Kunihiro Shinohara還特地走出來站在門口歡送我們,三星的餐廳也讓人覺得非常親切!♥ continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2015-07-02
20852 views
Sushi Shikon is 3 Michelin stars Japanese restaurant in Hong Kong. It was awarded 3 Michelin stars like its predecessors formerly known as Sushi Yoshitake- which is just like the original Sushi Yoshitake in Tokyo. It is also the MOST expensive omakase restaurants in HK. So is it the best Sushi omakase restaurants in Hong Kong? I went for dinner which the only price option is HK$3,500 ($450 USD) for the Omakase Dinner Menu. OMG. The price is extreme. This better be the best 6 appetizers, 10 sushi pieces and dessert I ever have.It is definitely a SPLURGE, but a really gooooooooooood one at that. I can't explain how amazing the omakase experience was. The restaurant is cozy and small. Its limited to only eight seats along a Hinoki counter (perfect for watching all the action happen.)Red king prawn with bonito broth jelly plus Red Sea urchin from Kyushu plus grilled eggplant paste. This was juicy, refreshing and flavourful. 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.Rockfish, seared skin with a special charcoal & dipped in a Rockfish bone soya sauce. I loved the smokey taste of the fatty skin and it really balanced so well with the tender rockfish sashimi.Chef Kakinuma AKA Kaki-san is like a magical wizard. What he creates is absolutely amazing. Its art. Tender octopus Hokkaido with fresh wasabi, this octopus was perfect in every way. The marination, the balance and the taste! I loved how tender and sweet the octopus was but it also had a lasting fresh crunch. Who knew octopus massaged in salt water for 45 minutes and then served room temperature could be so WOW.Steamed abalone...but wait...Steamed abalone dipped in the abalone liver sauce..is PERFECTION. The Abalone is first cooked with Sake for 4-5 hours and then served with the abalone liver sauce. The texture was such a welcoming surprise! Its so tender yet soft and had the perfect texture. They also cut the abalone in a special way to add to the chewy layered texture. I've had abalone a lot, but I will never ever forget this. By far, the best abalone I've ever had.Then we were given some rice with an extra serving of liver sauce. I could just scoop it up. Abolone risotto, anyone?Seared bonito with ginger spring onion and horse radish. This was almost tooooo pretty to eat. The smokiness of the seared skin was terrific. I loved the fresh, tender bonito fish.Baby scallop and baby lotus roots and chopped okra and yuzu. Out of everything, this was my least favourite- not because it wasn't good, but because everything was just too darn good!All the sushi rice is mixed with red vinegar thats been aged 3 months.....Now onto the delectable sushi portion. As each dish, piece came out...I got more and more excited. Do I dare say each getting better and better? You can be the judge.Squid sushi with salt water. That squid. My goodness. I can't even explain just how good this was. The fresh squid wasGoldeneye snapper sushi – the very first piece of sushi was marinated for four days with kelp, vinegar and I'm assuming magic- because this was AH-mazing.Medium fatty tuna sushi -which has been marinated in special sauce for 8 hrs is spectacular.Fatty tuna sushi- Okay. When I said the medium toro was good, this just blew that out of the water. Perfectly sweet, rich and fatty.Seared Barracuda shiso leaf japanese pickle sushi- the seared barracuda had a nice smokiness to it, but I still preferred the other sushi pieces.Horse mackerel sushi- Okay, I'm usually not a fan of mackerel but this was just too good. The simplicity, freshness and taste was terrific.Cockerel clam sushi- Seriously. The sushi gets better and better. I could just slurp this right up. Theres a beautiful balance of crunchy and smooth. Very nice Kaki San.Purple sea urchin and green sea urchin. Purple uni is known to be bigger and recognized for its lovely creaminess, whereas the green uni is known to be sweet and rich.Purple sea urchin and green sea urchin sushi cupcake- now we all know how much I love this. So I'm just going to keep it simple. I love this. Every single thing about this. Perfection.Japanese King prawn - this was engulfed immediately. The king prawn was sweet, juicy and oh so moist.Sea eel sushi- the sea eel texture was soooooooo soft. It was as creamy as butter and immediately melts in your mouth.Too beautiful.Second helping of sea urchin sushi, and Tamago with shrimp paste behind the glorious sea urchin!Miso SoupJapanese orange jellyMe in action. I need to come back. I will come back. I'm in love with this place. (That is a lot of different emotions...)Now to only secure another $3500 for this beautiful meal. It's definitely an amazing experience. I get why Sushi Shikon was awarded 3 michelin stars. Only bad thing is you can only go at the 6PM or 8:30pm time- after finishing, you have to leave right away :/ continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)