Shikon

After all the Chinese food, Japanese food for a change.

Thanks to Tony, we were able to get a seat on short notice. There are only two seatings and we got the second seating which was at 8pm and is already late for us but we still went for it

Shikon (23) It’s in the Mercer Hotel Shikon (2)

A 16 seater restaurant – 8 by the bar and 6 in the private room,

Shikon (3)

but they sneaked in 8 of us

We feel at home right away!! Aina is Pinay Japanese 🙂 She was our server! Intersting sushi etiquette:-)

The Executive Chef used to be the Sous chef in their Tokyo branch and now he is a Three Star Michelin chef! He cooks for 8 people in the bar and comes inside our room every dish to explain each dish. We love Chef Yoshiharu he is very down to earth and very nice and funny 🙂

*****

Awarded three Michelin stars in the 2014 Hong Kong/Macau Michelin Guide, Sushi Shikon is the quintessential Ginza sushi experience, now available in Hong Kong. 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. Dining 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.

Sake

I am not a sushi and sashimi person but I enjoyed it. I could not eat everything and really appreciate it. So I felt maybe it was not worth it to pay for me, but went to go along and be with the family. But those who love sushi and sashimi really really enjoyed the meal! There were 15 dishes all in all

Snow Crab Female with lots of eggs. He takes out all the meat and eggs then chops it and puts it back in the shell. With Caviar and Japanese citrus

The tenderest octopus in the world!! 🙂 It is just octopus but Chef has a way of making it tender. Flounder. I don’t eat octopus but because he said it was the “tenderest in the world” I just had to taste it and it was actually good!

Shikon (9)

with flounder bone soy sauce

Signature dish – Steamed abalone with Abalone liver sauce

Abalone with liver sauce and Japanese risotto – YUM!!!! I could eat a bigger portion of this 🙂

Best Smoked Bonito with Hay and Seared with charcoal – Crispy skin, meat is smoky with ginger scallion and Hokkaido horseradish. YUM! I am familiar with seared tuna and this is the best I have ever had! I could also eat plenty of this!!