Sushi Shikon
Hong Kong
⭐3 Stars
The Experience
From Michelin Guide
Hailing from Tokyo, the head chef Kakinuma is a master in ageing raw fish for deeper and fuller flavours. Some are aged together with pickled fish entrails that add exceptional umami. He takes meticulous care to keep flavours of each piece pristine without interfering with the next. Apart from sushi, Shimane abalone steamed in sake is also a highlight. The elegant interior design and artisan dinnerware befit the sophisticated food.
Unique Things
From Visitor Experiences
1. Only Eight Seats at the Hinoki Counter for Omakase Experience
Sushi Shikon offers an exceptionally intimate dining experience with just eight seats at its handcrafted hinoki wood sushi counter, allowing direct interaction with the chefs and a front-row view of the sushi preparation process.
2. Sourcing Directly from Tokyo’s Toyosu Market for Daily Freshness
The restaurant sources its seafood daily from Tokyo’s Toyosu market, ensuring that every ingredient reflects the highest standards of freshness and authenticity, a practice that is rare for a Hong Kong-based sushi restaurant.
3. Signature Dishes Featuring Aged and Marinated Fish
Chef Kaki’s expertise is highlighted by his mastery of aging and marinating fish, with signature dishes such as sake-steamed Shimane abalone with velvety liver sauce, showcasing a blend of traditional techniques and creative flavor enhancement.
Ingredient Stars
From Visitor Experiences
Here are the most honored or signature ingredients at Sushi Shikon, Hong Kong, along with their significance and use in signature dishes:
Fresh Fish from Tsukiji Fish Market (Japan)
- Significance: Sushi Shikon sources nearly all its fish from Japan, with daily shipments from Tsukiji Fish Market. This ensures the fish is as fresh as what is served at top sushi restaurants in Tokyo.
- Use: The fish is used in a variety of nigiri and sashimi, forming the core of the restaurant’s Edomae-style sushi experience.
Steamed Abalone with Liver Sauce
- Significance: This is a signature dish at Sushi Shikon, renowned for its tender texture and rich, creamy liver sauce.
- Use: The abalone is steamed to perfection and served with a sauce made from its own liver, highlighting the purity and depth of flavor of the ingredient.
Mackerel (Seared with Rice Hay and Charcoal)
- Significance: The mackerel is cured with sea salt, soaked in vinegar and kombu for four days, then smoked with rice hay and charcoal-seared before serving.
- Use: This process results in a smoky, tender mackerel nigiri, topped with Hokkaido white horseradish, scallion, and ginger, showcasing the chef’s meticulous preparation.
Snow Crab (Male)
- Significance: Served as a palate cleanser, the snow crab is prized for its sweetness and delicate texture.
- Use: It is typically served with Okinawa seaweed, offering a refreshing contrast between courses.
Sea Urchin (Uni) – Purple and Green Varieties
- Significance: Sushi Shikon uses both purple and green sea urchin, combining the creaminess of purple uni with the sweetness of green uni.
- Use: The uni is featured in nigiri, allowing guests to experience the unique qualities of each type in a single bite.
These ingredients and their preparation reflect the restaurant’s dedication to authenticity, seasonality, and culinary artistry.