It was absolutely unfair to other guests who are not his “friends”. Monday to Saturday This is the first time I had such, with the mackerel wrapping some shiso and shari sushi rice. My friend and I have never been so humiliated before last Friday evening when we had dinner at Sushi Shikon, which is a Michelin 3 star restaurant in a 5 star hotel in Hong Kong. Lunch Menu Our Menu. Grilled whole squid with ginger and ponzu sauce. Spicy Crab Crunch. The heat livens up the fish oil, not only to give a great taste but also intensify the flavors, and there is a sauce prepared from yam underneath. This is the chef's personal favorites. It was the first sushi meal / Omakase we have...had in months because of the epidemic. DINNER: Reservation only at 6pm or 8pm – 9 seats. The second course is Shiromi, the seasonal white fish. Dinner Seatings: 6:00PM – 8:00PM or 8:30PM – 10:30PM Monday to Saturday Omakase … Are you sure you want to delete this question? Hours. 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). As there was nowhere for us to wait, we left the restaurant and returned at about 8:03.) The first course was Shirako, the grilled cod fish milt with buckwheat nuts and black caviar. Both the Chef and the service made it an unforgettable experience. Chef Kakinuma moved Sushi Shikon from Sheung Wan to the Landmark Mandarin Oriental in mid-2019. As to the ingredients, they were top class. This is my wife's favorite, with the chef grilling the prawn and then removing the shell in front of us, cutting in halves and then removing the intestines, before putting on the sushi. The ninth sushi was Anago, or sea eel. Possibly not as it lacks the diversity and complexity of a 3-star Michelin. My view is it is worth the money as you cannot beat the experience and the quality of the food. The seventh course was Koubako-Gani, or Japanese snow crab with citrus jelly and crab roe. Sushi Shikon The Mercer, 29 Jervois Street, Sheung Wan, Hong Kong 2643 6800 www.sushi-shikon.com. DINNER MENU. The eight seater counter is comfortable and luxurious, and Chef Kakinuma is a most charming host. Monday to Saturday Sushi Den has been regarded as one of the premier sushi and Japanese restaurants in the United States for 34 years. For me, this was a tick better than Harutaka in Tokyo, and better than Sushi Saito in the Four Seasons in HK. The sauce is so good that the chef has provided some sushi rice for us to savor the remaining of the sauce. For parties greater than 6 persons, please reserve by email at reservations@sushi-shikon.com or call (+852) 2643 6800. Big Ai Roll. The second sushi was Kinmedai. 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. Appetizers. The chef first used the skewer to poke the skin to allow the fish oil to seep out during the grilling, then put that to the stove. From sushi rolls you can't find anywhere else to the most fresh sashimi to unique tapas, our Dinner Menu is bound to satisfy your cravings! SUSHI - Kleine Köstlichkeiten wie vom japanischen Kochmei.. von Kaoru Iriyama. My friend is not really keen on sushi but as she knows that I like sushi very much so she made a reservation. For parties greater than 6 persons, please reserve by email at reservations@sushi-shikon.com or call (+852) 2643 6800. $ 8.95. Guest Feedback. I did not ask but I thought the fish was aged for a while to tenderize the texture. The quality of the food was good (not outstanding except the abalone and the Toro) but the service completely spoiled the meal. GALLERY. The Tako, or Japanese style tender octopus, has been marinated and massaged for a long time so that it is very tender, without any residue after biting. In any case, if you do decide to bite the bullet, you certainly won’t leave Sushi Shikon feeling cheated! Sushi (Tuna, Salmon, Shrimp, Crabstick and Whitefish) with California Rolls S2. The fourth course is another signature here, one that I can still remember clearly from the last visit. The Lowdown Restaurant Name: Sushi Shikon Cuisine: Japanese Average Price per Person: Starting at HKD 1,800 or $230 USD for Lunch / HKD 3,500 or $450 USD for Dinner Location: Sheung Wan, Hong Kong (see map below for details) Recommendations: Omakase (set meal). The shirako is grilled beautifully, with a creamy mouthfeel matching well with the buckwheat. We kept saying “thank you” every time food was placed on the plate by him or by his assistant. One is the sweeter Bafun sea urchin, then the more creamy purple sea urchin. Check out more foodie adventures from Michelle on her blog, Chopstixfix! Menu. Order Online. $12. Besonders empfehlenswert ist das Angebot am Sonntag Mittag – dann heisst es aber einige Monate im Voraus reservieren! So intense was the fish oil, the sushi however did not have any unpleasant sensation for eating a piece of fat. more. Menu: Raw fish and shellfish are key ingredients. A good lesson for the diners, on the taste it was simply wonderful, with the great sea urchin sweetness and not having any tiny bit of weird note which I found in many sushi places in HK. This time it was a company lunch so nice to have tried it. Our phone number is 613-565-8998. Shrimp Tempura. There are also something else in the middle but I did not ask. He did leave us pieces of sushi on the plates in front of us, but without a single hint of friendliness or smile in his eyes (he was with his mask on of course, only taking it off occasionally to drink along with the other 3 guests). Our list has been specially curated to complement the seasonal delicacies of our sushi menus. Yet, I still think the food should serve customer not the other way around. 7/F, The Landmark Mandarin Oriental. LUNCH MENU (Mon - Fri 11am to 2:30pm) Sushi Served with Miso Soup or Salad S1. What we cannot tolerate is the humiliation. Octopus was HKD 200 for 2 small pieces and we also had 2 bottles of water. The fifth sushi was Kohada, or gizzard shad. It is as good as always. Unlike most of Hong Kong’s other popular districts, beautiful architecture, reflecting Sheung Wan’s past. The dessert was a mochi style rice cake wrapping a strawberry and red bean paste. Chef Kakinuma Shikon by Yoshitake is overseen by executive chef Yoshiharu Kakinuma. A great finale for the sushi. Appetizer, Nigiri Sushi Pieces, Soup, Dessert, Dinner Seatings: 6:00PM – 8:00PM or 8:30PM – 10:30PM 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. Many reviewers have questioned the value of this restaurant. Chef Kakinuma explained in great detail his sourcing and sushi etiquette, to our and especially my daughter's delight. Yes, TWICE a day. Beste Sushi Restaurants in München, Oberbayern: Tripadvisor Bewertungen von Restaurants in München finden und die Suche nach Küche, Preis, Lage und mehr filtern. Truly demonstrating the wonderful taste of the tiger prawn. Octopus was HKD 200 for 2 small pieces and we also had 2 bottles of water. We were so traumatised that we cannot help but keep telling our friend this story. Use our Comment Form. Sushi Shikon – a Three MICHELIN Stars: Exceptional cuisine, worth a special journey! This time it was a company lunch so nice to have tried it. The fourth sushi was O-Toro, the fatty tuna. And it is a 3-star Michelin sushi bar. This is the chef's personal favorites. The other is more intense in flavors, with the konbu bringing a stronger umami note, supplemented with the in-house made soy sauce from the bones of the fish. The chef kept his silence and blank stare consistently all the way through. Monday to Saturday Career Opportunities. We were left wondering on our way home whether we got badly treated by the chef because of our gender (the other guests are male), our nationality or whatever other reason. (Our reservation was at 8pm but we were early. had in months because of the epidemic. 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. restaurant in the 2020 MICHELIN Guide Hong Kong. Moving to the sushi, the first one was Ika, or cuttlefish. The chef had chosen Tai, or Sea Bream, and had sliced into two pieces, one serving with the eggs of sea urchin, with some lime juice to complement, highly refreshing and delicate. A good lesson for the diners, on the taste it was simply wonderful, with the great sea urchin sweetness and not having any tiny bit of weird note which I found in many sushi places in HK. My friend is not really keen on sushi but as she knows that I like sushi very much so she made a reservation. It is as good as always. The bill on the night was $10,676 and frankly is one of the most expensive dinner I had. However, the chef totally ignored us. A great finale for the sushi. Sushi Shin Japanese Restaurant, Hong Kong: See 22 unbiased reviews of Sushi Shin Japanese Restaurant, rated 4 of 5 on Tripadvisor and ranked #4,317 of 13,951 restaurants in Hong Kong. Yakitori or Chicken Satay. The eel was grilled and brushed with a home-made sauce, with the eel truly melting in the mouth. Formerly known as Sushi Yoshitake, Sushi Shikon has now been awarded three Michelin stars, just like the original Sushi Yoshitake in Tokyo. The third sushi was Akami, the lean tuna that is marinated in soy sauce for a short while. The crab roe is then added to the citrus jelly sauce and so on every bite there is an intense crab roe sparkles added to the flavorful crab meat, with the yuzu note permeating and freshen up the whole experience. Excellent choice for lunch ! Menu. 'Otherworldly' was the term we used for the abalone (a dish that is otherwise far from my favourite), and the octopus (which was offered as an extra to the menu and which we took, the sea urchin, mackerel and tuna were top. The chef showed us the two types of sea urchin in the box, and from the colour and shape it can be easily identified. We were so traumatised that we cannot help but keep telling our friend this story. 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. The eighth sushi was Kuruma-Ebi, or tiger prawn. We booked for four pax, and it was by consensus our best sushi experience so far, and that is no mean statement. There were only five guests at the sushi counter table due to the Covid 19 related restrictions. For me, this was a tick better than Harutaka in Tokyo, and better than Sushi Saito in the Four Seasons in HK. The third course was Hotategai, or grilled scallop with seaweed. With this kind of service they charged a fortune. The restaurant was founded by master chef Masahiro Yoshitake, and is the first international branch of his three-Michelin-star Sushi Yoshitake in Ginza, Tokyo. Sheun Wang. The eight seater counter is comfortable and luxurious, and Chef Kakinuma is a most charming host. Welcome to Shinka Sushi Bar! Children Policy: Aged 12 and over are welcome. However, the chef totally ignored us. MENU. It was just a random catch up with friends. My eyeballs almost popped out of their sockets to see only two prices: $2,000 per person for the Lunch Menu or $3,500 for the Omakase Dinner Menu. Sushi Yoshitake has 3 Michelin in Tokyo and 2 Michelin in Hong Kong. We knew the cost of the meal. MENU. Chef Kaki introduced a couple dishes and...service was right on, and all in all a nice dinner.More, I have dined at some wonderful sushi bars in Tokyo and I went to Sushi Shikon with high expectations. Lunch Special I. you're left speechless. They serve an Omakase menu… If you go, you need to prepared to pay much more than only the standard 1800+10% or go out with a hungry feeling. I was just chatting with my friends and take photos throughout the meal (as every other girls will do when they dine with friends). Wrapping up there was the Miso Soup which was boiled with fish, creating a rich and intense soup, making one feel contented and warm. What we cannot tolerate is the humiliation. The heat livens up the fish oil, not only to give a great taste but also intensify the flavors, and there is a sauce prepared from yam underneath. $ 8.50. If you go, you need to prepared to pay much more than only the standard 1800+10% or go out with a hungry feeling.More, I have to say I did not go to Sushi Shikon with a high expectation. The sixth sushi was Saba-bou-sushi, or mackerel roll. Are the prices at this restaurant high or expensive? Crispy strips of fried squids. $16. The fifth course was Katsuo, or seared bonito. The seventh course was Koubako-Gani, or Japanese snow crab with citrus jelly and crab roe. The chef showed us the two types of sea urchin in the box, and from the colour and shape it can be easily identified. The amazing taste of the Kyoto scallion also complemented tremendously to the dish. The sauce is so good that the chef has provided some sushi rice for us to savor the remaining of the sauce. RESERVATIONS. 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