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.)
Best of the night….well pretty much EVERYTHING.
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.
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.
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.
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?
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 was
Goldeneye 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.
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.
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.
Second helping of sea urchin sushi, and Tamago with shrimp paste behind the glorious sea urchin!
Japanese orange jelly
Me 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 :/
The Mercer Hotel- 29 Jervois Street, Sheung Wan, Hong Kong t: +852 9697 6800
<3 Always, Jess