Sushi Shikon
Edomae Sushi · Hong Kong · Michelin Three Stars · Chef Masahiro Yoshitake
Sushi Shikon at The Landmark Mandarin Oriental in Central is a three-Michelin-starred sushi restaurant by Chef Masahiro Yoshitake. The intimate eight-seat counter presents Edomae-style sushi using the finest seasonal fish flown in from Tokyo's Tsukiji market, offering one of the most authentic and rarefied Japanese dining experiences outside Japan.
Central, Hong Kong, Hong Kong
- World's 50 Best Restaurants 2024
Menu
Dishes
- Hokkaido Scallop Sashimi with Truffle Shavings (520) — Thinly sliced, sweet Hokkaido scallops adorned with fresh black truffle shavings.
- Steamed Awabi (Abalone) with Seaweed (750) — Slow-steamed awabi, celebrated for its tender texture and natural sweetness, complemented by delicate seaweed.
- Uni Nigiri (Extra Piece) (450) — Creamy, sweet sea urchin from Hokkaido, served as an additional piece on perfectly seasoned rice.
- Ankimo (Monkfish Liver) with Pickled Radish (420) — Silky smooth monkfish liver pâté, served with refreshing pickled daikon radish to cut through the richness.
- Botan Ebi Sashimi with Uni and Caviar (680) — Sweet raw Botan shrimp topped with luscious sea urchin and a dollop of premium caviar.
- Otoro Nigiri (Extra Piece) (380) — Exquisitely fatty tuna belly, an additional piece of the pinnacle of sushi.
- Akami Nigiri (Extra Piece) (250) — Lean bluefin tuna, celebrated for its deep umami flavour, available as an additional piece.
- Botan Ebi Nigiri (Extra Piece) (320) — Sweet, succulent spot prawn, served as an additional piece of nigiri.
- Anago Nigiri (Extra Piece) (280) — Delicate saltwater eel, gently simmered and served with a sweet glaze, available as an additional piece.
- Seasonal Oysters with Ponzu Gelee and Yuzu Air (380) — Two fresh seasonal oysters, served with a delicate ponzu gelee and aromatic yuzu foam.
Cocktails
- Shikon Martini (240) — Premium Japanese Gin, exquisite Junmai Daiginjo Sake, with a delicate yuzu twist.
- Tokyo Mule (200) — Ketel One Vodka, spicy ginger beer, fresh lime juice, muddled shiso leaves.
- Kyoto Sour (260) — Suntory Hakushu Distiller's Reserve Japanese Whisky, fresh yuzu juice, matcha bitters, and a frothy egg white.
- Umami Old Fashioned (260) — High-rye Bourbon, a hint of maple syrup, a dash of premium soy sauce bitters, and an orange peel.
Tasting Menu
- Omakase Shikon Experience (Chef's Selection Course) (3800) — A comprehensive multi-course meal featuring a progression of seasonal appetizers, premium nigiri, hand rolls, soup, and dessert, curated daily by our sushi master.
- Lunch Price (2250)
- Dinner Omakase (3500) — Full Edomae-style omakase with six appetizers, ten pieces of nigiri, soup and dessert
- Lunch Omakase (2250) — Edomae-style omakase with eight pieces of refined nigiri, ingredients flown daily from Toyosu Market
- Dinner Price (4000)
- Lunch Omakase (2250)
- Dinner Omakase (4000)
Phone: +852 2365 8878
Related restaurants
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- More from chef Masahiro Yoshitake
- Sukiyabashi Jiro Roppongiten — Tokyo (2 Michelin stars)
- Sukiyabashi Jiro — Tokyo (2 Michelin stars)
- Sushi Kaneyoshi — Los Angeles (1 Michelin stars)
- Sushi Akira — Taipei (1 Michelin stars)
- Sushi Masashi — Tokyo (1 Michelin stars)