Gerhard eats sushi outside Japan for the first time in... a long time! At the 3-star Shikon by Yoshitake.
Very high quality, several levels above Saito HK and Araki.
Add-on of abalone hand roll was expensive but so good!
Full account of dinner is here: https://www.diarygrowingboy.com/2023/09/geruhage-hk-tour-day-1-sushi-outside.html
Smoked bonito marinated shallot soy sauce (鰹)
Steamed abalone with abalone liver sauce (鮑)
Shari with abalone liver sauce
Cuttlefish (墨烏賊)
Bonito (鰹)
Gizzard shad (小肌)
Horse mackerel (鯵)
Horse mackerel (鯵)
Japanese green sea urchin (馬糞雲丹) mixed into the shari, and purple sea urchin (紫雲丹) tongues on top
Conger eel (穴子) as bozushi
