Menu to Taste

Sushi Shikon

Edomae Sushi · Hong Kong · Michelin Three Stars · Chef Masahiro Yoshitake

Holding three Michelin stars consecutively since 2014, Sushi Shikon in Hong Kong is master chef Masahiro Yoshitake's outpost for Edomae sushi. Diners sit at an eight-seat hinoki counter at The Landmark Mandarin Oriental, where daily Toyosu Market seafood is paired with signature steamed abalone in liver sauce.

Central, Hong Kong, Hong Kong

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Menu

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.
  • Dinner Omakase (4000)
  • Lunch Price (2250)
  • Dinner Price (4000)
  • Lunch Omakase (2250)
  • Lunch Omakase (2250) — Edomae-style omakase with eight pieces of refined nigiri, ingredients flown daily from Toyosu Market

Cocktails

  • 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.
  • Shikon Martini (240) — Premium Japanese Gin, exquisite Junmai Daiginjo Sake, with a delicate yuzu twist.

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.

The Experience

An intimate room built around the chef's counter. The meal is structured around an omakase experience.

Phone: +852 2365 8878

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