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.

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.

The only Michelin three-star Japanese restaurant in Hong Kong is hidden in Suhang Street in Sheung Wan. The store is very inconspicuous and you may pass by it if you are not careful. The two-hour meal at the bar was a complete visual feast, watching the chef prepare each ingredient, make each piece of sushi, and then hand it to each guest's plate. The set meal that night included eight appetizers, ten pieces of sushi, a bowl of miso soup, and a dessert. For girls, the amount was large, so the chef was very considerate and made the rice balls of each piece of sushi as small as possible. During this meal, several foods overturned my perception of the taste and taste of the ingredients. The first is the octopus. After being massaged and then slowly cooked, the octopus meat is soft and chewy. During the chewing process, you can clearly feel the "texture" of the octopus itself; the second is steamed abalone and abalone liver paste. I don't like abalone and liver paste. The abalone in Fortune is one of the best restaurants in Hong Kong, but I don't like this kind of fishy food. The steamed abalone in Zhihun refreshed my understanding of abalone. It turns out that abalone can be so fresh and delicious. The abalone liver paste is also delicious. The chef added red vinegar rice to the remaining sauce and asked us to mix it well. It is another kind of tongue enjoyment; the third is the sweet sea bream in fish bone soup with Japanese matsutake and black and white king oyster mushrooms. The matsutake and black and white king oyster mushrooms only need to be gently blanched in the fish bone soup for a few seconds to integrate the essence into the soup. The soup is sweet and delicious, and the slightly roasted sea bream meat is more tender. The bonito in the appetizer is roasted with straw and charcoal respectively. The two different flavors are perfectly combined. Among the sushi, my favorite ones are squid sushi, ark shell sushi and conger eel sushi. The squid sushi can feel the unique stickiness of the squid between the lips and teeth, the ark shell sushi is very crisp, and the conger eel sushi melts in the mouth. The double sea urchin warships of purple sea urchin and horse manure sea urchin are also memorable. The one I dislike the most is tamagoyaki, which is sweet and just after the conger eel, so it is a bit sweet and greasy. The dessert is very thoughtful. The skin of Kyoho grapes is peeled and ground into powder and then made into jelly and poured on the grape flesh. It is very good. The overall service is very good. As soon as we entered the door, they helped us to store our clothes. When introducing the wine after we sat down, we asked for sake that was not too sweet, so they introduced the black dragon with a soft taste, which was not sweet or spicy, and kept changing our hot tea throughout the whole process. The chef is very humorous and happy to interact with the guests. He introduced the origin of each ingredient and how to eat it in detail. The waiter will also translate it in Mandarin and Cantonese. During the whole meal, the chef said "thank you" to us in Chinese no less than three times. The first part of the meal is more relaxed, while the latter part of the sushi is relatively serious. The waiter will inform the chef of the requirements. First, you must eat with your hands to feel the temperature of the food; second, you must eat as soon as possible. If you want to take pictures, you must be quick and accurate, otherwise you will miss the best tasting time. Price: Dinner is 3,500 Hong Kong dollars per person, 180ml Black Dragon is 1,180 Hong Kong dollars, plus a service charge.

Shikon Sushi, the only Michelin three-star Japanese restaurant in Hong Kong, is a unique food palace with delicious food that makes people nostalgic. The ingredients are very fresh. Every dish is very delicate. There is no affectation. It is a feast for one person. The environment is also superb.

The only Japanese sushi restaurant in Hong Kong with three Michelin stars. The restaurant is not big, but reservations must be guaranteed by credit card in advance. Sitting in front of the Japanese chefs and watching them concentrate on processing various ingredients, I felt that the sushi made with care was particularly delicious. The freshness of the food is definitely beyond doubt. All of them are directly airlifted from Japan, and they are all high-quality seasonal ingredients. The temperature of the food and the speed of serving are also very good, plus a variety of thoughtful services. Overall, the three-star reputation is worth the price, and sushi lovers must try it

The only Michelin three-star Japanese restaurant in Hong Kong The taste is not as amazing as I expected, but overall it is still very good. Especially the uni and abalone with abalone sauce~ It's so satisfying to take a bite! !