My remaining week or so in Hong Kong is going to lean heavily Japanese , starting off with ….

Sushi Shikon by Yoshitake which has held 3 Michelin stars since 2014 . This year they face their biggest transformation with the former chef returning to Tokyo and young chef Satoshi Toda taking on the role .

The menu begins with 5 otsumami , a chawanmushi with matsutake and ikura is earthy , salty and generous .
Sashimi of the day is aged medai , lovely slightly tacky texture and it’s clearly spent some time on kombu as part of the process .
The signature dishes are the Tako and Awabi , both uber tender but retain an integral bite . The Awabi liver sauce is sublime .
Grilled Amadai is the final starter , the skin carrying the workload in terms of flavor .

The nigiri portion was super solid , only the uni and Anago slightly underwhelmed but all the rest well and truly delivered .

Sumi - Ika - bright and clean , crunchy yet yielding
Kue - long and fatty finish , balanced with acidity from sudaichi
Buri - lightly smoked , clean lingering finish , a standout .
Chutoro - very lean , would have thought this was akami .
Otoro ( Kama Toro ) - gorgeous mouthfeel washed over the palate without overpowering.
KOHADA - thick interlapping cut , great texture .
Bafun Uni - perfectly fine but a little muted
Kuruma ebi - light and balanced salinity
Anago - a little muddy .

As add ons I repeated the buri and Kohada, and also tried the awabi handroll . The flesh is cut into ribbons resembling noodles and the liver sauce is generously slathered within , it’s equally messy as delicious . A terrific finish .

Looking forward to the new evolution of @sushishikon in the deserved hands of Chef Toda . Less