Monthly Archives: December 2014

We were so lucky to get a reservation even with short notice!  I have been wanting to try Otto E Mezzo

Truffles season

 They have private rooms – love the view of this one 🙂

 Because were were quite a big group, they told us they could only prepare a degustation for us.  Come to think of it, we should have pre ordered and had the free hand to choose what dishes we liked but we did not 

 Love the accessories 🙂

 So we had the degustation.  It was good but I felt we could have had a better meal had we been given the chance to order what we wanted and we would not have had to spend so much.  Gaita told me that their Veal Milanese and Bolognese is good and the peach tart.  We did not get to try any of that.  She said we could have just ordered 3 of the big Veal Milanese’s ( the best according to her ), some bolognese and Peach tart for dessert 🙂  

 Love the giant cheese grater

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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

 It’s in the Mercer Hotel

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

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!

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!!

 Steamed male crab custard – more meaty sauce from crab shell with Japanese citrus inn top

 Preparing for the Sushi – use your hands to eat the sushi and just wipe it on the towel

Palate Cleanser – ginger

 More sake 🙂

 Golden Eye red snapper and squid

 Sanma and Saba Shiso Leaf, ginger and plum

 Sea Urchin and Green uni.  Akegai Ark Shell

 Japanese Tiger Prawn dashed in salt water and Anago with eel sauce.  I love Anago so I could eat plenty of the Anago:-)

 Tamago which has no flour and no sugar

 Fish broth wheat miso

Mochi with fresh strawberries – YUM for all of us!!! 

Click below to go to their website

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 Another new experience for Heart2Heart and loved it!!!  Mott 32 in the Standard Chartered Building.  In the lobby, you will see this and you will have to go down a long escalator

Then you arrive here and have to go down maybe another 3 flight of stairs. So you can imaging being underground!  🙂

 Was it previously a vault?  or a bomb shelter?  

Super love the interiors of this place!!!!

There are two private rooms here and in each are chandeliers on the ceiling!!!  Around 6 to 9 of them all unique!!  How creative!  I love out of the box ideas 🙂

Barbecue Prime Iberico Pork with Yellow Mountain Honey

 Deep Fried diced Cod Fillet, Golden Garlic, Spiced Salt

 Dry Fried Squid, Sweet Chili and Lime Zest Sauce

 Signature Crispy Coated BBQ Spanish Teruel Pork Bun – We are trying all the BBQ pork buns!!!  I like this too!!! 

Kurobuta pork, Crab and Caviar Shanghainese Soup Dumpling

Sticky Black Cod with Crispy Ginger

Grilled Japanese Kobe Beef A5 + with Lime Salt and Black Pepper

 Applewood Roasted Peking Duck 

The back of the skin!! Oh my! 

 Fire Roasted Suckling pig

 Crispy Roasted Pork Belly
 Fried Rice with Crab Meat, Conpoy and Egg white, Flying Fish roe

Black Sesame Ice Cream- YUM! Everything yum!

Egg Tart

Sugar Coated Custard Bun – same bun as the BBQ pork bun but inside is custard – YUM!

 The toilet

 Beautiful Wallpaper which had embroidery and flowers 

 This room is also so nice, I could not take photos inside because it was full but there were paintbrushes hanging on the sides of the tables!  

 The Chef 🙂  Who said goodbye to us on our way out

Click below to go to their website

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