CASH DEAL order is available now: any 2 roll $8.95, 3 roll $12.95 JUST EAT utilizza cookie di profilazione, propri e di terzi, per inviarti pubblicità online in funzione delle tue preferenze manifestate nella navigazione e consentirti una miglior esperienza di navigazione. Se accedi ad un qualunque elemento del sito sottostante acconsenti all’uso di tali cookie. Per avere maggiori informazioni su come noi, o i terzi, usiamo i cookie, sapere come negare il consenso a tutti o solo alcuni cookie, e come impostare il proprio browser si prega di leggere la nostra cookie policy JUST EAT utilizza diversi cookie: accedendo al sito, ne acconsenti l'uso. Qui puoi trovare i dettagli della nostra cookie policyOBSERVE 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.Photos are taken by the users when they visited so they might be different from current information. Please make sure to check prior to your visit.Order delicious food online!

Discover local restaurants that deliver to your doorstep Get our app, it's the fastest way to order food on the go. No thanks, continue with guest checkout By use this site you agree with MenuStar's terms of service and privacy Sign in to track your orders, earn rewards, use discount code, and more... No thanks, proceed with guest checkout A temporary password will be emailed to you Your temporary password has been sent to your email account Welcome to Happy's Sushi! ORDER ONLINE for delivery or pickup Fast, easy, and free. 8973 Mira Mesa Blvd Cuisine type: Japanese, Sushi, Seafood, HawaiianThis is one of my favorite restaurants on the island.  When we have visitors, we like to take them to this restaurant since it has an unique atmosphere.  Every time we go there, it’s packed with many customers.  We never had to wait for a long time though. Sushi comes out fairly fast after you order, so that’s also nice.  It’s also very kid friendly and that is a big plus for us since we now have two little ones. 

It has an extensive menu where you find Japanese and Okinawan food, so if you go to Yoshihachi with someone who is not a big fan of raw fish, he/she can always find something that he/she can eat such as chicken teriyaki, tempura, etc. I like sushi rolls better than nigiri sushi (regular sushi).  Traditional Japanese sushi restaurants usually don’t serve Americanized sushi rolls like California roll and Philadelphia roll, but Yoshihachi serves rolls like sushi restaurants in the States, which I love about this place.   how to make yo sushi aubergine saladThe owner worked in the States for 12 years, so that’s why he knows what kind of sushi are popular in the States.sushi club delivery la plata The walls of Yoshihachi are filled with number of pictures of famous people that the owner of the restaurant has met.  jiro dreams of sushi master

It’s fun to look at them. Prices:  California Roll – 630 yen, Chatan Roll – 840 yen Hours: Dinner only, 4:30-10 p.m.; From 58, turn onto 23 (south of Kadena; north of Lester).  Drive to a junction which is under a pedestrian overpass.  Take a right here.  Drive about several hundred meters and the restaurant will be on your right.  It has a red lantern outside.  Parking is available in a designated parking lot on the same side of the street further down on the right side.sushi grade tuna in nyc If you want to read more about Yoshihachi, here’s a very helpful review on Japan Update website.Yoshihiro Murata is a very serious chef indeed, a Kyo kaiseki master who holds a mini-constellation of seven Michelin stars, across three restaurants in Japan. And although his family’s famed flagship, Kikunoi, a sprawling, two-storey, century-old villa, is in Kyoto, he also has a two-star Tokyo outpost, Akasaka Kikunoi.And it was here, in the most elegantly spartan of private tatami rooms, that I once feasted upon course after course of this ancient kaiseki art, the exquisite essence of Japanese cuisine, intensely seasonal, intricate and pure.

The food at Tokimeite, ‘based on authentic wa-shoku cuisine’, is good, often excellent... The food reeks of class, and experience, and many years spent at the feet of masters (pictured: seafood donburi)Even the pictures on the wall, and the flowers, are changed to mirror the season (in our case, summer), and each bite, be it sea eel-stuffed tofu in an ethereal dashi broth, or a ginger-and-sake-infused snapping turtle soup, combined technical precision and centuries of tradition, with a searingly modern sensibility.Or so, at least, I was told. Because although Murata-San was in charge of the kitchen that day, I’m afraid the previous night’s excess (the usual Tokyo story of beer, sake, whisky, karaoke, more whisky, more karaoke) had left me in the most fragile of states. It was one of those hangovers that flayed the body and sucker-punched the soul. All I wanted to do was crawl back into my bed, pull the cover over my head and moan, plaintively, as I perspired pure Scotch.With only a couple of hours’ sleep, I had stumbled through four lengthy morning meetings, trying desperately not to revisit (literally) last night’s dinner.

More wagyu (and this place LOVES its wagyu), this time sukiyaki style, simmered in dashi stock of the purest virtue, with a richly eggy, truffle-studded sauce (pictured: wagyu tartare)I was struggling to keep anything down, and the thought of 23 courses of alien textures (chewy whelks, slippery slivers of cephalopod) and idiosyncratic flavours filled me with dread.Somehow, though, I made it through without disgracing myself, my host and all that beautiful blonde wood. But it was a close run thing. What Murata-san must have thought of this shivering, pasty Englishman, I don’t know. But his wonderful manners concealed any obvious distaste.So news that he’s behind Tokimeite, on the Mayfair site of another old Japanese, is exciting. And I duly turn up, bright-eyed and bushy-tailed, my conscience and body unsullied by booze, to give my full attention to the great man’s work. The restaurant is operated by the Zen-Noh group, ‘the business arm of Japan’s largest agricultural cooperative’ and ‘takes its name from a colloquial Japanese expression describing a sense of anticipation or butterflies’.

See, I do read the press releases. A great restaurant needs soul, something Yoshi Sushi has in spades (pictured: dolsot bibimbap  - rice vegetables and egg)It’s designed by Yasumichi Morita, with guff about rooms being ‘inspired’ by fire, water and wood, although the first floor, where we sit, doesn’t look much different from every other international, high-priced Japanese place. Expensive, beige-ish, minimalist, with a whiff of Far Eastern airport departure lounge. Still, the food, ‘based on authentic wa-shoku cuisine’, is good, often excellent.Spinach with bonito and toasted sesame is soft and subtle, with a sweet slap of gentle umami: clean, fresh and subtle. Wagyu shabu shabu is not, as originally thought, wafer-thin slices of beef cooked in a pot of broth, rather a plate of spectacular, sweetly fatty beef, hidden under great handfuls of edible flowers and mustard leaves and pennywort. Pretty as a picture, with the depth of a Kurosawa classic, sharp with ponzu, crunchy with sesame seeds, a plate of near perfect harmony.

It’s as mannered as a geisha’s smile, as exquisitely crafted as the finest netsuke, but somehow overly chilly and austereMore wagyu (and this place LOVES its wagyu), this time sukiyaki style, simmered in dashi stock of the purest virtue, with a richly eggy, truffle-studded sauce. It’s pure Japanese extravagance, a resolutely respectable façade concealing filthy, decadent allure. Sashimi is beautifully sourced and cut, fresh as a Hokkaido mountain stream, while tempura is above average (though lacking the lacy, ethereal beauty of the very best). Only karage is dull, under-seasoned and lingering a little too long in the bubbling oil. On the whole, though, the food reeks of class, and experience, and many years spent at the feet of masters. So why is it that Tokimeite leaves me rather cold? And had me daydreaming about Yoshi Sushi in Hammersmith, my resolutely un-Michelin local Japanese-Korean.Because for all its skill, experience and hard cash spent, Tokimeite lacks heart. 

It’s as mannered as a geisha’s smile, as exquisitely crafted as the finest netsuke, but somehow overly chilly and austere. But isn’t that the point of high-end Japanese cuisine, I hear you cry, the formality and strictures, the precision and control?You can have all this, but a great restaurant needs soul, something Yoshi Sushi has in spades.The tables are non-descript, the room blandly utilitarian, but the food is eternally fine. Bubbling shabu shabu, delicate strands of cold soba noodles, proper nigiri sushi, with proper nigiri rice. Plus home-made kimchi that takes no prisoners. The service, unlike that at Tokimeite, is warmer than the local onsen.OK, so this King Street local is an entirely different kettle of green tea to its Mayfair compatriot. But true character cannot be bought, rather it springs, unbidden, with no regard for class, cash or culinary conceit.Given the choice between Tokimeite and Yoshi Sushi, the choice is simple – the happy over the haute, and heart very much over head.