志魂 (已搬遷) 新店位置

餐廳只有十幾個座位,在上環不起眼的小店，剛開始就奇怪點會有米芝蓮三星，仲要$3500/位(未加一)不過主廚由前菜就開始驚艷我們，超鮮食材、不平常的口味～齒頰留香的鮑魚、好味到感動的大吞拿魚腩、奶香海膽，心服口服😌

今日個朋友突然話去上環食野，原來佢一早訂左呢間餐廳，一去到感覺並不起眼，裝修都普通，但好有日式風格。原來一定要有bk位先可以食到，佢有分外場同房間可以坐，位置只有10幾個，外場可以見到師傅料理，但今日只有內場有位。當日餐單係咁，但好似每一段時間都會更新一次餐牌。冇記錯的話一個人要3700，未加一，感覺好貴。不過到d野食黎到發現d材料係幾新鮮，d魚生唔似出面咁雪凍晒，而係室温，都食到魚生既鮮甜味。但食晒所有野，其實都唔係好飽，因為份量實在唔多總括而言，有試過就好🙈呢個價錢幾乎夠去日本食

第二次來吃志魂，菜單變化不大，但卻感覺比第一次好吃，更能appreciate它的鮮味。有些appetizer非常好吃！尤其是八爪魚，入味又Q彈，是我最鍾意的。做Sushi的魚生材料新鮮，志魂所用的sushi米比較松，有酸酸的味道，入口後和魚生充分結合，有入口即化的感覺。而且可以和師傅說米的份量，要少一些還是正常，很適合晚餐不想吃很多carbs的女生。只是定價有些貴，如果有預算真的可以來試一下，不會讓你失望。

This sushi restaurant has been awarded Michelin 3-star status consecutively since 2014, now already the four years in a row, and is one of the limited few world class edomae sushi outside Japan. Located on the ground floor of The Mercer Hotel in Jervois Street, Sheung Wan, from the outside it is rather non-descript in appearance, with a small door leading to the hotel lift lobby, and then you would see the small sign of the restaurant. The restaurant has two servings in dinner, one at 6pm and th

the third weekend I tried sushi omakase, thank God that I could get a seat in this 3-star Michelin restaurant. Chef Kakinuma was serving a table of 8 of us (2 were tourists) that night. It was remarkably outstanding, they'd tell you how to taste each great piece of food. Chef has a sense of humor and could communicate with customers in English, it was a wonderful night.

5年前在東京，選擇了Sushi Yoshitake 第一次在東京食Omakase Dinner 的經驗令我們念念不忘我們形容那是The Best Omakase we have ever tried!! 之後每次去東京都無辦法再Book 到前日係我老公40歲生日佢自己走去book 左sushi shikon佢話佢好掛住Sushi Yoshitake 所以覺得係sushi shikon 慶祝會好有意義我當然唔會反對兼舉腳舉手贊成環境係正常Omakase 的格局座位比東京多一個侍應有4個，東京就只有Chef Yoshitake 老婆一個招呼你所以服務超好Chef 有3個, 仲要係美國過黎的最好嘅地方係3個都講英文可以傾到計，真正面對面交流係東京同Chef Yoshitake嘅交流好有限侍應會幫你配Sake 我地試左3款都係侍應幫我地揀食物係同東京總店一樣可能期望過高味道始終不及總店也沒有了那種驚喜的感覺也許，第一次總是完美的價錢比東京貴大概$1000/person食物太多，所以合併了做一張相

This was my first time in this restaurant. To me, everything look very good, however, still feel like something is missing. To be clear, food quality was fresh, chef's technique is very good, and the services was good. But I believe the bar area can have more space between each customer and instead of having a long bar table, an "L-shape" bar table is better so the chef can get closer to every customers. I was sitting at the end of the table on that night so I feel not very comfortable.Back to t

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。

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。

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

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 custa

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OM

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

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

志魂 －－ 這日本餐廳都一早已經聽聞過好吧..終於定好日子約個時間過這一試吧先說約時間試過很多的日本餐廳但預約來說這裡算是最麻煩的因為預約除了要個人電話..名之外還需要用信用卡資料好吧..沒關係..最緊要有水準可能有少許路痴吧這餐廳有點難找(對我來說)這裡SUSHI Bar的位置並不多因為今天已滿座了所以只好坐房間吧這房其實是可座四位的但基於這餐廳比較注重私隱所以我們雖只有2人都可座房間這裡果然真的沒有Menu所有菜式都由師傅決定這裡並沒有梅酒所以今晚只可點日本清酒吧基於只有我一人喝所以只點了一杯然而就是這個特別的碗盛著前菜並不算太特別鮑魚加鮑魚肝做汁這做法並不多餐廳會這樣做而之前這裡亦會再用肝醬再加飯味道可以還算特別鏗魚北海道毛蟹 肉質鮮甜用來清清口感非常好選擇壽司味道亦不差飯身口感加上適中的醋味...比較特別的是竹韱魚...這個好像從未吃過但最為好味之選....池魚...真的愛上了這裡的味噌湯味道及頻色都比其他餐廳較為淡些可以一試服務...私隱度...味道這三方面都令我很滿意所以聞名就不如一試