*BLINK BLINK* at the finest sushi in HK

I would never call myself a sushi connoisseur, but Japanese food has always been my favorite cuisine. I have tried the most ghetto places serving 5 dollar rolls and masterpieces from the true masters of the art; all of them memorable experiences, yet Sushi Shikon would definitely still be a standout among all of them.

IMG_6720You won’t see the word “humble” and “Michelin Star” appear in the same sentence often, but that’s the first impression Sushi Shikon gave me. A tiny spot with only 8 seats at the sushi counter, where you can enjoy watching the glorious sushi-making process and eat FRESH, utterly FRESH sushi straight from the master’s hand.

Processed with VSCOcam with c1 presetEgg Custard with Cod Milt

A great combination of two favorites. Always a crowd pleaser.

 

IMG_6692IMG_6693Processed with VSCOcam with c1 presetProcessed with VSCOcam with c1 presetTender Octopus

A true delight that has been cooked overnight. This dish truly lives up to its name, and the texture is as tender as they come.

Processed with VSCOcam with c1 presetSeared Mackerel

The subtle greatness of this dish requires customers to pause for a minute. Let it linger in your mouth for a bit, and learn to appreciate the unique smokey flavor that comes from the rice hay.

Processed with VSCOcam with c1 presetProcessed with VSCOcam with c1 presetProcessed with VSCOcam with c1 presetSteamed Abalone

Detoxed in kelp filled water tank for three days and steamed with Sake, then served dipped in abalone liver sauce. Liver sauce might sound a little intimidating but it was a more-than-pleasant surprise. BEST ABALONE I have ever had, and thankful that they provided rice for you to savor the remaining sauce. Oooooo yummmm, too yummmmmm!

IMG_6734IMG_6700Processed with VSCOcam with c1 presetProcessed with VSCOcam with c1 presetCured Rockfish with Homemade Soy Sauce and Radish

The fish was great, but what impressed me most was actually the soy sauce. Umami!

Processed with VSCOcam with c1 presetSnow Crab (Male)

Snow crab was superb, but what stood out was the seaweed base underneath scented with a kick of Yuzu.

Processed with VSCOcam with c1 presetGolden Eye Fish

 Aged with salt and vinegar for 4 days. Just the effort alone deserves a hand.Processed with VSCOcam with c1 presetLean Tuna

Processed with VSCOcam with c1 presetFatty Tuna

If “Fatty Tuna” isn’t perfection, then what is?

IMG_6804Processed with VSCOcam with c1 preset
Processed with VSCOcam with c1 presetSea Urchin

A mix of purple and green sea urchin, getting the creamy texture of purple urchins and the sweetness of the green ones. Truly the best of both worlds.

.IMG_6818Processed with VSCOcam with c1 presetProcessed with VSCOcam with c1 presetShrimp

Processed with VSCOcam with c1 presetProcessed with VSCOcam with c1 presetSeasonal Sushi Roll

Processed with VSCOcam with c1 presetCastella Egg

Egg is like sponge cake. Melts in mouth Eggs are often overlooked when it comes to Japanese food, but it is actually an extremely important item in their repertoire. This one’s texture was identical to a perfect melt-in-mouth sponge cake. Magical man, magical. 

Processed with VSCOcam with c1 presetStrawberry wrapped in Mochi

The perfect ending to a star-studded meal.

While fine is one thing, very very fine is another. Sushi Shikon falls decidedly into the latter category and c’mon who doesn’t like fine shizzz?? Oops! I meant sushi, fine sushi. Lunch is HKD1800 and dinner is HKD3500. Did I enjoy it? Yes, I certainly did. It was by far one of the greatest dining experience I have ever had. Simply said, I was flattered. Will I go back? Yes, one day but that will have be a very special occasion. Not everyone is willing to spend    a couple of thousands for a meal but if you do, this place is for you. Trust me not, you won’t be disappointed but you will for sure want more and more and… even mooooooore.

Screen Shot 2015-01-12 at 4.44.40 pm

…work hard, eat harder!

http://sushi-shikon.com/ 

Sushi Shikon – The Mercer Hotel, 29 Jervois Street, Sheung Wan, Hong Kong

+852 2643 6800 ; +852 9697 6800 ( For reservations )

 

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