Sushi Shikon Hong Kong

Awards

MICHELIN Guide

Three stars restaurant, 2026

All Michelin stars in Hong Kong All Michelin stars in China All 3 stars Michelin in Hong Kong All 3 stars Michelin in China

OAD

Asian Restaurants 2026, 35

All OAD Asian in Hong Kong All OAD Asian in China

La Liste

La Liste, #441

All La Liste in Hong Kong All La Liste in China

Restaurant Ranking

Restaurant Ranking 2024, #149, PRO #19.17, USER #16.00

All Restaurant Ranking in Hong Kong All Restaurant Ranking in China

Chef

Yoshiharu Kakinuma

Cuisine

Sushi

• 2025
• 2023
• 2016

Dinner at Sushi Shikon Hong Kong

on 02 Nov 2025

by Peter Verey

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... More

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

Dinner at Sushi Shikon Hong Kong

on 05 Nov 2023

by Rebekah Wilson-Lye

Celebrating my first trip back to HK since c🦠vid with a glorious dinner at 3 starred Sushi Shikon🤩🍣🥂. Many thanks to Kakinuma-san for the wonderful food & hospitality, and the Jebsen Wines and Spirits team—the only official Juyondai distributor in the region—for taking such good care of our sake 🥰 🙌🏻. If you want to enjoy Juyondai in immaculate condition, with bottle traceability to Takagi Brewery, head to the Mandarin Oriental Landmark where you can enjoy the entire collection... More

Celebrating my first trip back to HK since c🦠vid with a glorious dinner at 3 starred Sushi Shikon🤩🍣🥂. Many thanks to Kakinuma-san for the wonderful food & hospitality, and the Jebsen Wines and Spirits team—the only official Juyondai distributor in the region—for taking such good care of our sake 🥰 🙌🏻. If you want to enjoy Juyondai in immaculate condition, with bottle traceability to Takagi Brewery, head to the Mandarin Oriental Landmark where you can enjoy the entire collection at Shikon, Kappo Rin and SOMM❣️🍶
#juyondai #十四代 #juyondaigoldlabel #OfficialDistributor #sushishikon Less

9 / 10

Dinner at Sushi Shikon with Gerhard

on 29 Sep 2023

by Peter Chang

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

8 / 10

Dinner at Sushi Shikon

on 25 Apr 2016

by Gerhard Huber

I loved Sushi Yoshitake in Tokyo. This place is the Hong Kong branch of it with its former sous chef at its helm. It serves the Edo style sushi where the rice is seasoned with red vinegar.

Mr. Kakinuma is a pride to his master. The fact that he likes to use his fluent English makes the whole experience even more pleasant.

He starts with some cooked dishes before leading into an orgy of sublime subtlety of taste, smell and texture which leaves the dinner deeply satisfied and grateful.
The tako... More

I loved Sushi Yoshitake in Tokyo. This place is the Hong Kong branch of it with its former sous chef at its helm. It serves the Edo style sushi where the rice is seasoned with red vinegar.

Mr. Kakinuma is a pride to his master. The fact that he likes to use his fluent English makes the whole experience even more pleasant.

He starts with some cooked dishes before leading into an orgy of sublime subtlety of taste, smell and texture which leaves the dinner deeply satisfied and grateful.
The tako (octopus, upper right) and the double uni (sea urchin, lower right) were the pinnacle of this tour de force.

There seems to be a plan in place to open up another branch in NYC and Mr. Kakinuma will be in charge there. What a loss for Hong Kong and gain for NYC!
Less