OBSERVE THE MASTER CHEFS CRAFT EACH DISHAWARDED THREE MICHELIN STARS IN 2014, 2015, 2016 & 2017AWARDED THREE MICHELIN STARS IN 2014, 2015, 2016 & 2017FRESH INGREDIENTS FLOWN FROM TOKYO DAILYQUINTESSENTIAL GINZA SUSHI EXPERIENCEAWARDED THREE MICHELIN STARS IN 2014, 2015, 2016 & 2017QUINTESSENTIAL GINZA SUSHI EXPERIENCE Dining at Sushi Shikon is an unforgettable experience where guests observe master chefs craft each dish over the course of a two-hour meal. Awarded 3 Michelin stars in 2014, 2015, 2016 & 2017, Sushi Shikon is the first authentic recreation of world-class edomae sushi outside of Japan. A comprehensive guide to enjoying fine sushi at Sushi Shikon. Sushi Shikon offers an ideal setting for lunch meetings or celebrations. You may utilize the private room with wifi and A/V capabilities for your pivotal presentation, and then relax at the 8-seat sushi counter over an unforgettable dining experience. The restaurant is overseen by executive chef Yoshiharu Kakinuma, Hong’s Kong’s first Three- Michelin Star Japanese Chef.

Take a visual tour of our restaurant, dishes and ingredients.Story highlightsThe 2017 Michelin guide to Hong Kong and Macau awards stars to 80 restaurantsHong Kong continues to offer some of the world's most affordable Michelin diningMeanwhile dim sum and Cantonese joints like Tim Ho Wan and Lei Garden, populating the one-star category, ensure Hong Kong continues to offer some of the most affordable Michelin dining experiences in the world.A meal at Tim Ho Wan can easily cost less than $12. The humble Michelin mainstay has three branches -- all of which have one-star status.MORE: Hong Kong's best dim sum: How to yum cha like a CantoneseContemporary and globalNames familiar to the city's gastronomes such as Amber and Caprice are already famed for infusing global flavors into their top-rated French fare.VEA, a newbie in the 2017 Michelin guide, serves sea cucumber stuffed with langoustine and longan fruit as a palate cleanser, among other exquisitely presented and flavored courses.To see the full list of Michelin-star restaurants in Hong Kong and Macau, check out the guide's website.

Three-star restaurants (Hong Kong)Bo Innovation (Innovative)L'Atelier de Joël Robuchon (French contemporary)Lung King Heen (Cantonese)8 1/2 Otto e Mezzo Bombana (Italian)Sushi Shikon (Japanese)T'ang Court (Cantonese)Newcomers (Hong Kong)Kashiwaya (Japanese)Ta Vie (Japanese-French)Beefbar (Steakhouse)Épure (French)IM Teppanyaki & Wine (Japanese Teppanyaki)Spring Moon (Cantonese)Sushi Tokami (Japanese)Yat Tung Heen (Cantonese)VEA (Innovative)Three-star restaurants (Macau)Robuchon au Dôme (French contemporary)The Eight (Chinese)Newcomers (Macau)Feng Wei Ju (Hunanese and Sichuan)Mizumi (where to buy sushi grade fish orange countyJapanese)Lai Heen (Cantonese)Pearl Dragon (Cantonese)Ying (Cantonese)sushi grade fish online canada Awarded three Michelin stars in the 2014, 2015, 2016 & 2017 Hong Kong/Macau Michelin Guide, Sushi Shikon is the quintessential Ginza sushi experience, now available in Hong Kong. acquisto sushi on line

Sushi Shikon is the first branch of Sushi Yoshitake in Ginza, founded by Master Chef Masahiro Yoshitake, which has held three Michelin stars in Tokyo since 2012. Each day, the finest fresh ingredients are flown to Hong Kong live from Tokyo’s famous Tsukiji market, and extraordinary lengths have been taken to provide not just world-class Japanese cuisine, but also a complete cultural experience. The restaurant is overseen by executive chef Yoshiharu Kakinuma, who worked with Chef Yoshitake in Tokyo for several years before taking over Sushi Shikon in Hong Kong. restauracja sushi gry onlineDining at Sushi Shikon is an unforgettable experience, served in an intimate atmosphere, where guests interact with and observe the master chefs craft each dish over the course of a two-hour meal from just across a beautiful, 8-seat wooden Hinoki counter. Sushi Shikon is currently the sole outpost of Three Michelin Starred Sushi Yoshitake.

There are no affiliates outside of Hong Kong and Tokyo. Sushi Shikon offers an ideal setting for lunch meetings or celebrations. You may utilize the private room with wifi and A/V capabilities for your pivotal presentation, and then relax at the 8-seat sushi counter over an unforgettable dining experience. Take a visual tour of our restaurant, dishes and ingredients. “Each course was prepared in front of us with utmost care and attention: the lack of music and noise meant one can maintain focus on the most important thing – the food.” – Hinyan, Tripadvisor Please specify a location. - HKG - Hong Kong - HKG - Hong Kong: Hong Kong Renting a car, an attractive proposition for the holidays Subscribe to the ViaMichelin newsletter Don't miss out on the latest features and essential information for your travel Lean more about our privacy policySushi Shikon (formerly named Sushi Yoshitake) is the younger sister of the original Sushi Yoshitake in Tokyo.

It was awarded two Michelin stars in the 2013 Michelin guide, then in the 2014 guide Shikon was awarded a third star, which brought it in line with its Tokyo sibling. The name means “spirit of challenge” in Japanese. Head chef is Sushi Yoshitake's former sous chef Yoshiharu Kakinuma. He worked for a time in Atlanta, Georgia and also in New York City for a short period before moving to Tokyo, and now to Hong Kong. The chefs in the kitchen have worked at the Tokyo restaurant for several years. Live produce is flown in twice daily from Tsukiji market in Tokyo, and even the water, coal and gas used here are brought in from Japan in order to precisely recreate the standards of the original restaurant. On the ground floor of the boutique Mercer Hotel, this establishment opened in late 2012 and was originally called Sushi Yoshitake Hong Kong, but was rebranded in 2013 as Sushi Shikon. I was curious as to why the name had changed but seemingly it was because a few customers had booked at one restaurant by phone but had turned up to the other by mistake.

Such no shows are a real problem in a restaurant with eight seats.  Sushi Shikon is of the same scale as many top Tokyo sushi bars, with just a single private dining room for six, and eight seats arrayed along its hinoki (Japanese cypress) counter, cut from a single piece of wood. The sushi rice is prepared with red vinegar in the traditional edomae style originally developed in what is now Tokyo in the 1820s (there are different styles of sushi such as the pressed sushi of Osaka, where a wooden mould is used to press the rice into a rectangular shape). The meal began with baby squid with a spring mountain vegetable, a type of hosta, dressed with miso vinegar. The squid was extremely tender, and the vinegar had just the right amount of sourness to balance the squid. Wasabi root was grated fresh and sourced from Japan, as indeed are all the ingredients here. Octopus was served with daikon pickle and wasabi. Even in serious restaurants in Japan, octopus can be challenging to eat, but it was genuinely tender, served with daikon pickle. 

Sea bream had unusually soft texture, having been cured with seaweed, and was served with a fish bone soy sauce made here from scratch. Abalone is steamed for around five hours (depending on the specific shellfish) and served with a delicate sauce of abalone liver.  Next was mackerel, smoked in hay and seared on one side, served with Japanese horseradish mixed with ginger and scallion. This dish was absolutely superb, the flavour of the mackerel remarkable. Green sea urchin from Hokkaido was served with wasabi flower and mountain yam, the urchin a velvety delight. Squid sushi followed, the flesh superbly tender. This was followed by golden eye snapper sushi, which had terrific flavour. Akamai tuna sushi was magnificent, followed by otoro sushi and then served otoro. An unusual dish was aburi, the tendon of the tuna that had been marinated and cooked over charcoal - a lovely flavour with the tuna combining with the smokiness of the bincho charcoal. Next was shad cured with vinegar and served with pickled ginger, mint and sesame with white kelp.

This was followed by sushi of smoked Spanish mackerel topped with freshly grated yuzu zest. Both purple and green uni were combined in a superb roll, then came prawn sushi with shrimp paste. Sea eel sushi had superb flavour, followed by tuna and pickle roll. The traditional way to finish a sushi meal is with tomago, an egg custard, and here it had very light texture indeed (18/20). Finally there was orange jelly presented in a hollowed out orange, the fruit directly from Japan. The jelly had lovely texture and terrific flavour, and could have happily appeared in a serious restaurant in France (18/20). The chef speaks fluent English and was genuinely charming, happy to chat about each dish in depth. The bill came to HK$ 7,823 for two, which works out at £303 a head, with beer to drink. Of course this is a lot of money, but all the fish is flown in daily from Japan and the standard was superb, every bit as good as the top restaurants in Tokyo. As noted elsewhere, I struggle to justify assigning my ultimate scores above 18/20 to a style of restaurant that in some sense has limited intervention with its ingredients, but this was right up there with the top sushi restaurants of Japan;