Sushi Shikon — Restaurant in Hong Kong Island

Can understand why a 3* Michelin can be 50% full for a 2nd seating...

Came here for a friends special bday and made bookings in advance. Friend arrived at 8:15 but was told the table wasn’t ready until 8:30. At 8:30 we asked again and they said 1 more minute but then they sat us down around 8:40, after the guests left and they cleaned up. Head chef greets guests at the door as they leave to hand out business cards.

Lucky for me I had good company otherwise it’d be a tough dinner to sit through.

Food was great! Abalone signature was top in terms of flavour, tenderness and freshness. Baby snapper was really delicate and refreshing. Two types of sea urchin was also a hit as the uni was really fresh.

The red vinegar traditional rice is good but also a bit pungent and takes away from the seafood flavour. Didn’t have to add any sauce but you will find your mouth lined with a vinaigrette tang.

Otoro had tendon so literally impossible to melt in your mouth. We wanted to order a 720 ML sake and asked for advise but all we got was it’s dry / sweet or should be drank cold best. No depth to the origin of the sake, or any key unique features and for any bottles of sake prices 1,200 -15,000 you would really expect a bit more. At least a suggestion on why this sake goes well with the omakase.

So why 1? I’m not a food critic and I’m not a chef so my opinions are solely based on my personal taste and preference of what I would expect from a 3 institution.

Key observations / feeling: Two local servers were friendliest throughout the night but were also hard sellers: always resorted to the higher priced menu items without even asking for preference / background asked if you wanted to add more food without asking if you were full language , spoke in Cantonese and described every dish to us , assume if you didn’t speak their language it would have been English instead Head chef didn’t introduce himself at all nor did he have any interest to engage with his customers ( our party of 2 nor the party of 2 beside us) for an Omakase with 5 applies and 8 pieces of sushi, we had to wolf it all down in 70 mins we gave feedback to the server that food was too rushed and rather than taking accountability, she said: “it’s because there’s only 4 customers today so the serving time is quicker “ ... my friend even said: shouldn’t you guys have food timing figured out in advance , especially when you knew we would be four ppl... had to ask for them to hold off desert as we still had 360mL of our sake left... and that we could digest our food a bit

Drum roll Dealbreaker: At least 10:35 we (my friend and I and the party of 2 beside us) were asked by the Head chef-San that they were about to close... and that he hinted we should leave. 0 reminders or mentioning of closing time or seating limit especially when we were sat in later. We still had 2 final glasses of sake to finish so quickly drank it the 4 of us took the hint and left. Head chef did a quick greet by the door but surprise : no business cards and no dialogue.

If you need to check off a 3* Michelin off your bucket list, best to put this last on your list.

Didn’t take photos as we were there for the experience and...

We are extremely disappointed with our recent experience at Sushi Shikon. While the food was satisfactory, the overall client experience was absolutely terrible, leaving us feeling frustrated, angry, and ultimately cheated.

To start, the restaurant charged us an incredible 1000 euros for dinner in advance. However, things took a turn for the worse when they proceeded to charge our card again without our permission (!!!), WRONGLY, never apologised and then had to correct the mistake with a third charge (!!!). In a result, they charged us dinner amount several times, meaning you cannot use this money in the meantime and just told us that this is our problem and we need to wait.This level of incompetence and carelessness is simply inexcusable, and makes me question the ethics and motives of the establishment. Usually the competent ones can modify the initial authorisation amount for the final sum.

Adding to the frustration, the staff and chef's behavior was unprofessional, bordering on downright rude. We were made to feel unwelcome and uncomfortable, which is not what you expect when paying top dollar for a fine dining experience. It's clear that Sushi Shikon lacks basic hospitality skills, and has no idea how to properly cater to its guests.

As a result of this terrible client experience, I would not recommend Sushi Shikon to anyone, and urge potential customers to seek out alternative dining options. It's clear that this restaurant lacks the basic skills and ethics necessary to run a successful establishment, and it's simply not worth the time, money, or frustration to dine there. Avoid...

Tender octopus slow-braised in sea salt and hand massaged for 60 minutes - so buttery soft and melt in the mouth (Additional $200/serving). It was a definite highlight of the meal, as were the signature slow cooked abalone with abalone liver sauce. I thought it was the sexiest thing I’d ever tasted— smooth, tender and succulent strips of abalone drenched in a rich velvety liver sauce. I lingered over it, savoring the experience.

I always feel that there is something mesmeric in watching a sushi master at work, and the interaction between chef and diner during the course of the meal makes the dining experience complete. It’s a pity there was not a single word of greeting or introduction of the food by the master himself. I recall he was more welcoming when we went for dinner at the old location. Covid blues, maybe? 🤔

Service was below standard for a 3* restaurant. The whole meal was served in 45 minutes, and we were only halfway through our bottle of sake. The waitress asked if we would like to take-away the remaining sake. It seemed that she couldn’t wait to chase us out of the restaurant.

Although I like the two signature dishes and the sushi, I’m not sure if I can bring myself to repeat the not-so-pleasant experience at such a price tag.

Nigiri Course:  HKD 1,800 (plus 10%...