Authentic Edomae Sushi in Hong Kong | Discover the Michelin 3-Star Sushi Shikon

Discover the Allure and Features of Sushi Shikon

The History and Background of Sushi Shikon

Sushi Shikon is Hong Kong’s only Edomae sushi restaurant that has consistently earned three Michelin stars.

Since its opening in 2014, it has captivated gourmands from around the world with its exceptional craftsmanship and top-quality ingredients.

This renowned establishment is the first overseas branch of the Michelin three-star “Sushi Yoshitake” in Ginza, Tokyo.

Masahiro Yoshitake, the owner of Sushi Yoshitake, has received critical acclaim for preserving the traditional techniques of Edomae sushi while infusing his creations with unique innovation and artistry.

This spirit is carried forward in Hong Kong by Sushi Shikon’s head chef, Yoshiharu Kakinuma.

Chef Kakinuma trained for many years under Yoshitake, mastering advanced techniques such as fish aging and ingredient selection, which he has brought to perfection at Sushi Shikon.

Located on the 7th floor of The Landmark Mandarin Oriental in Central, Hong Kong, Sushi Shikon offers a refined Japanese ambiance.

Guests can enjoy a truly special experience watching skilled chefs craft each piece of sushi up close at the beautiful Hinoki wood counter.

A Deep Connection to Sushi Yoshitake in Ginza

Sushi Shikon shares a profound connection with its parent restaurant, Ginza’s celebrated Sushi Yoshitake.

Both establishments prioritize the use of meticulously selected ingredients, including fresh seafood flown directly from Japan.

They also share a meticulous commitment to the presentation and harmonious flavors of their dishes.

Sushi Yoshitake, known for preserving and evolving the tradition of Edomae sushi, has maintained its three Michelin stars since 2012.

The techniques and philosophy of Sushi Yoshitake are fully embodied at Sushi Shikon, offering guests in Hong Kong an experience that mirrors that of the Ginza flagship.

Sushi Shikon is unique in providing the flavors and craftsmanship of Ginza in the heart of Hong Kong, making it an extraordinary dining destination.

Chef Yoshiharu Kakinuma’s Dedication and Expertise

Chef Yoshiharu Kakinuma is a highly skilled sushi artisan who preserves the traditions of Edomae sushi while incorporating his own innovations to create new value.

His journey began with training at the renowned Sushi Yoshitake in Ginza, Tokyo, and he now serves as the head chef of Sushi Shikon in Hong Kong.

His techniques and dedication are built on three key pillars.

Commitment to Ingredients

Chef Kakinuma prioritizes the quality of the ingredients used in every piece of sushi.

At Sushi Shikon, fresh seafood is flown in daily from various regions in Japan, with meticulous attention to maintaining its freshness.

Notably, tuna is sourced directly from the Tsukiji Market to ensure the highest quality.

The rice, a cornerstone of sushi, is specially procured from Kyoto and prepared using a unique blend of two aged vinegars.

This custom-crafted rice enhances the flavors of the ingredients and plays a crucial role in achieving the perfect balance in every bite.

Masterful Techniques

One of Chef Kakinuma’s standout skills is his expertise in fish aging.

By selecting the optimal aging method for each type of seafood, he maximizes its natural umami and elevates the quality of the sushi.

In addition, Chef Kakinuma is meticulous about every detail, from the temperature of the rice to the precise cutting and shaping of the fish.

These carefully executed steps result in sushi that can only be described as culinary art.

While staying true to traditional Edomae sushi techniques, he continually evolves his craft by integrating modern ideas and techniques, reflecting his innovative approach.

Dedication to Hospitality

Beyond serving sushi, Chef Kakinuma is passionate about creating special moments for each guest.

His attention to detail is evident in the way he interacts with customers at the counter, tailoring each piece of sushi to their preferences and ensuring a memorable dining experience.

He also places great emphasis on the overall ambiance of Sushi Shikon, curating a space that embodies Japanese culture.

From the handcrafted tableware to the wooden decor, every element is designed to transport guests to Japan, allowing them to fully immerse themselves in the experience.

A Journey of Mastery and Philosophy

Chef Kakinuma’s journey to becoming the head chef of Sushi Shikon is shaped by his extensive international and domestic experience.

He spent 10 years honing his craft as a sushi chef in the United States, driven by a mission to showcase the beauty and traditions of Japan to the world. During this time, he sought to elevate sushi as a cultural symbol of Japan through his English-language skills and culinary expertise.

After returning to Japan, Chef Kakinuma trained for several years at Sushi Yoshitake in Ginza, where he refined his techniques and built a strong bond with Masahiro Yoshitake, the restaurant’s renowned owner.

This period of rigorous training laid the foundation for his later role as the head chef of Sushi Shikon in Hong Kong.

Embracing New Challenges in Hong Kong

Chef Kakinuma’s connection with Masahiro Yoshitake led to a pivotal moment in his career.

When Yoshitake achieved his first Michelin three-star rating, Chef Kakinuma reached out to congratulate him, which led to an invitation to help establish Sushi Shikon in Hong Kong.

Inspired by Yoshitake’s words, “Aim high, and you will reach the top,” Chef Kakinuma embarked on this new journey with great passion.

At Sushi Shikon, Chef Kakinuma focuses on presenting Japanese culture and sushi to international guests.

He is dedicated to providing a space that embodies the beauty of Japan, making each visit to Sushi Shikon a celebration of authentic Edomae sushi.

Philosophy of Excellence

Chef Kakinuma’s work is guided by three core principles: time, people, and passion.

• Time: He emphasizes precise time management, from preparation to service, ensuring that every moment is used effectively to create the best dining experience.
• People: He values communication with staff, customers, and suppliers, fostering strong relationships that enhance the overall quality of the restaurant.
• Passion: Chef Kakinuma believes in pursuing every task with unwavering passion and setting high goals to achieve excellence.

Through his extensive experience and dedication to his craft, Chef Kakinuma has elevated Sushi Shikon to the pinnacle of Edomae sushi in Hong Kong, delighting gourmands with every bite.

Sushi Shikon Menu and Pricing

Sushi Shikon offers exclusively omakase courses, ensuring that guests enjoy the finest seasonal ingredients available, with the menu changing daily based on fresh arrivals.

The lunch course includes one seasonal appetizer, eight pieces of sushi, soup, and dessert, priced at HK$2,500 (plus 10% service charge).

The dinner course features 5-6 seasonal appetizers, 10 pieces of sushi, soup, and dessert, priced at HK$4,500 (plus 10% service charge).

A wide selection of beverages is also available, including Japanese sake, wine, and champagne. A knowledgeable sommelier is on hand to recommend the perfect drink pairing to complement your meal.

While the prices at Sushi Shikon may be on the higher side, many food connoisseurs agree that the quality, craftsmanship, and service make it well worth the cost.

For those seeking an exceptional culinary experience with the finest ingredients and unparalleled skill, Sushi Shikon is a must-visit destination.

When planning your visit, it’s recommended to check the official website or the latest information to ensure the most up-to-date details.

Sushi Shikon’s Counter Seating and Private Room

Sushi Shikon offers two main seating options:

The first is the main sushi counter, which has only eight seats. The second is the private sushi counter, which accommodates up to six guests.

At the main sushi counter, guests can enjoy their meal while observing the skilled chefs prepare sushi right in front of them.

The variety of ingredients, precise knife skills, and the elegant movements of the chefs create a sensory live performance that is a highlight of the Sushi Shikon experience.

On the other hand, the private sushi counter is ideal for special occasions such as family gatherings, dining with friends, or business meetings.

It provides a more intimate atmosphere where guests can dine at their own pace without worrying about their surroundings. Additionally, families with small children may also be accommodated in the private counter seating, subject to the chef’s approval.

Both counters are crafted from beautiful Hinoki wood, characterized by its warm and refined texture.

The natural elegance of the wood creates a luxurious yet tranquil ambiance, enhancing the unique dining experience Sushi Shikon offers.

Sushi Shikon Reservation Methods and Cancellation Policy

Sushi Shikon is a premium sushi restaurant that operates on a reservation-only basis. Reservations can be made via phone or email.

For phone reservations, please contact +852 2643 6800 between 11:30 AM and 8:30 PM, Monday to Saturday.

For email reservations, send your request to reservations@sushi-shikon.com with the following details: preferred date and time, number of guests, your name, and contact number.

When making a reservation, be sure to inform the restaurant of any allergies or dietary restrictions in advance.

Cancellation Policy

Cancellations made at least 72 hours before the reservation time will not incur a cancellation fee.

However, cancellations made within 72 hours of the reservation will be charged a cancellation fee of HK$1,250 per person.

For same-day cancellations, no-shows, reductions in the number of guests, or late arrivals exceeding one hour, the full omakase course price and a 10% service charge per person will be applied, and no food will be served.

This policy is in place to ensure that Sushi Shikon can prepare the finest ingredients and provide the highest level of service to all guests.

If you need to cancel or modify your reservation, please contact the restaurant as early as possible.

Visit the Sushi Shikon Official Website for more details.

Experience Exclusive Edomae Sushi at Sushi Shikon

Sushi Shikon’s Himuro – A Traditional Ice Refrigerator

To preserve the freshness of its ingredients, Sushi Shikon utilizes a traditional ice refrigerator known as a Himuro.

A Himuro is a refrigerator that cools its interior using ice, rather than electricity.

The Himuro at Sushi Shikon was custom-made by Itai Komuten, with its exterior crafted from Hinoki wood, adding a touch of elegance and tradition.

Fish stored in the Himuro retains optimal moisture and avoids drying out, thanks to the natural humidity provided by the ice.

This preservation method enhances the flavor of the fish, bringing out its full umami, resulting in an even more delectable dining experience.

The Exquisite Dishes at Sushi Shikon

At Sushi Shikon, guests can savor exceptional sushi crafted from the finest ingredients procured daily.

One standout dish is the Steamed Abalone with Liver Sauce, a signature offering.

The tenderly steamed abalone topped with a rich and creamy liver sauce is truly a masterpiece of flavor.

Another highly recommended option is the selection of various cuts of tuna, carefully curated by Chef Kakinuma.

From the melt-in-your-mouth fatty Otoro to the richly flavored Chutoro, each cut showcases the exquisite taste of premium tuna.

In addition to these specialties, guests can enjoy seasonal sushi and side dishes prepared with fresh, seasonal seafood, offering a dining experience that celebrates the flavors of the season.

Dress Code at Sushi Shikon

Sushi Shikon is a renowned high-end sushi restaurant, but its dress code is not overly strict. Smart casual attire is perfectly acceptable.

For men, wearing a collared shirt, slacks, and a jacket creates a more formal impression. Avoid jeans, T-shirts, and shorts.

For women, refined attire such as dresses or blouses is recommended.

However, overly casual outfits or clothing with excessive exposure may not align with the restaurant’s elegant ambiance and should be avoided.

Sushi Shikon encourages guests to dress in clean and neat attire to ensure a comfortable and enjoyable dining experience.

Photography at Sushi Shikon

Photography is allowed at Sushi Shikon, but video recording is prohibited.

Guests are welcome to take photos of the sushi and the dining experience to share on social media.

However, please refrain from using flash or engaging in disruptive photography that may disturb other patrons.

Additionally, when taking photos within the counter area, always seek the staff’s permission first.

Access to Sushi Shikon

Sushi Shikon is located on the 7th floor of The Landmark Mandarin Oriental Hong Kong in Central.

It is approximately a 3-minute walk from MTR Central Station (Exit G) and a 5-minute walk from Hong Kong Station (Exit A2).

If traveling by taxi, simply mention “The Landmark Mandarin Oriental Hong Kong” for a seamless journey.

Frequently Asked Questions

Q. Can I bring children to Sushi Shikon?
A. Children under the age of 12 are only allowed in the private counter seating. Please inform the restaurant in advance if you plan to bring children.

Q. What if I can’t eat raw food?
A. Sushi Shikon does not offer menus free of raw ingredients. Be sure to inform the restaurant of any allergies or dietary restrictions when making your reservation.

Q. What should I wear to Sushi Shikon?
A. There is no strict dress code, but smart casual attire is recommended.

Q. Is photography allowed?
A. Photography is permitted, but video recording is prohibited.

Q. When does the cancellation fee apply?
A. Cancellation fees apply if cancellations are made less than 72 hours before the reservation time.

Summary of Sushi Shikon

• A Michelin three-star restaurant in Hong Kong offering authentic Edomae sushi
• The first overseas branch of Ginza’s renowned “Sushi Yoshitake”
• Known for its fish aging techniques and unique preservation methods
• Fresh seafood is flown in daily from Japan
• Seasonal course menus highlighting the finest ingredients
• Lunch offers a casual experience, while dinner features an elaborate menu
• Signature dishes include Steamed Abalone and Smoked Bonito, showcasing innovative touches
• Specially blended aged vinegar is used for the sushi rice
• Guests can observe the craftsmanship of skilled chefs up close at the counter
• Private counter seating offers tailored services for special occasions
• Children are allowed only at the private counter with prior arrangement
• Corkage fees apply for bringing your own alcohol
• Cancellations are free up to 72 hours before the reservation; fees apply thereafter
• Photography is allowed, but video recording is prohibited
• The Himuro preservation method ensures optimal humidity and freshness of the fish