Sushi Shikon Review

It has a strong Japanese atmosphere. The chefs seem to be very serious and professional. There are not many seats, so I am generally satisfied with the service. The ingredients are very fresh and you can recommend them according to your taste. There are conger eel, sea urchin gunkan, tamagoyaki, chawanmushi, etc. There are too many, but the portions are not big. You can spend a few hours eating it slowly. The meal also includes drinks. The price is quite expensive, but it is very creative and worth a try.

I like Japanese food. I heard that octopus is the most difficult to handle. Zhihun must be an expert. He can make the octopus full of fragrance, maintain the taste, and turn it into a memory within five bites. The blandness of sea bream and the hardness of the meat have never been my cup of tea. But the chef used knife skills and specially prepared yuzu dipping sauce to force out the fragrance and freshness, turning the blandness into a stunning one. The skill of ten years of hard work is undoubtedly demonstrated. Overall, it is worthy of the three-star standard. The price per person is more than 3,000, which is still worth a try.

Chi Soul is a very famous sushi restaurant in Hong Kong, located at the subway entrance of Sheung Wan. The fish there is delicious, with various kinds of fish, which is especially good. The squid is also well made and the sauce is great.

Hong Kong's only Michelin Samsung Japanese material, hidden in Suhang Street in Sheung Wan, the store is very inconspicuous, accidentally passed that kind. The two-hour meal at the bar was a visual feast, watching the chef prepare every ingredient, pinch every sushi, and hand it to each guest's plate. The set meal that night had eight kinds of pre-food, ten-piece sushi, a bowl of miso soup, and a dessert. For girls, the amount was very large, so the chef was very intimate and made every sushi rice ball to the minimum. During this meal, several foods subverted my understanding of the taste and taste of the ingredients. One is the octopus, after massage and then slow-cooked octopus meat soft, still chewing, in the process of chewing, clearly feel the "texture" of the octopus itself; The second is steamed abalone and abalone liver sauce. I am not good abalone and liver sauce food. Fulinmen abalone is one of the best restaurants in Hong Kong. But I don't like this fishy food. The steamed abalone refreshes my understanding of abalone. Originally abalone can be so sweet and delicious, abalone liver sauce is also delicious, the remaining sauce chef to add red vinegar rice, let us mix well to eat, is another tongue to enjoy; The third is the fish bone soup Ganzi with Japanese matsutake and black and white apricot abalone mushroom, matsutake and black and white apricot abalone mushroom only in the fish bone soup gently hot for a few seconds, the essence is integrated into the soup, the soup is sweet and delicious, the slightly grilled salmon meat is more tender. The salmon in the fore dish is baked with straw and charcoal, two different flavors, but perfectly combined. The favorite sushi is salmon sushi, Chibei sushi and seagull sushi. The unique stickiness of salmon is distributed between the lips and teeth. Chibei sushi is very crisp, and seagull sushi is instant. The twin sea urchins of purple sea urchins and horse manure sea urchins are also memorable. The most disliked one is Yuzi burning, which is sweeter, just behind the sea urchins, so it is a bit sweet. The dessert is very thoughtful, with the skin of the giant peak grape peeled off and ground into powder and then made into the grape meat, very good. The overall service is very good. As soon as we enter the door, we will help us store clothes. After we enter the seat, we will introduce the wine. We ask not to be too sweet sake, so we introduced the black dragon that is not sweet and spicy, and the soft taste is not constant. We will change the hot tea. The chef is very funny and happy to interact with the guests. He introduces the source and how to eat each ingredients in detail. The waiter will also translate it in Mandarin Cantonese. During the whole meal process, the chef said "thank you" to us no less than three times in Chinese. The first part of the meal is relatively easy, the sushi part is relatively serious, and the waiter will inform the chef's requirements, one must eat by hand, feel the temperature of the food; the second is to eat as soon as possible, if you want to take pictures must be fast, otherwise you will miss the best taste time. Price: HKD3500/person for dinner, HKD1180 for 180ml black dragon, plus one service fee.

Zhihuu sushi, the only Michelin Samsung Japanese cuisine in Hong Kong, a chic food hall, the delicious food that makes people nostalgic, the ingredients are very fresh, each one is very delicate, no affectation, completely alone, the feast environment is also superb

The only Japanese sushi Michelin Samsung restaurant in Hong Kong, the restaurant is not big, but you must guarantee your reservation by credit card in advance. Sitting in front of Japanese chefs watching them deal with various ingredients attentively, I feel that the sushi made with heart is particularly delicious, the freshness of the food is definitely not in the words, all Japanese air transportation direct delivery, are the high-quality ingredients of the season. The temperature and speed of the food are also very good, plus various intimate services. Generally speaking, Samsung's reputation is worth the fare, and those who love sushi must try it.

The only Michelin Samsung Japanese food in hk is not as amazing as I thought, but overall it is still very good. Especially uni and abalone with abalone sauce ～ It's so satisfying! !