Masahiro Yoshitake opened the restaurant in Hong Kong wishing to replicate both the cultural and culinary art of omakase cuisine. In true omakase style, the menus are set daily by the chef and depend on the best seasonal ingredients available.

PROFILE

Masahiro Yoshitake, who has his own highly awarded sushi restaurant in Tokyo’s Ginza district, founded the Hong Kong restaurant in 2012, wishing to replicate both the cultural and culinary art of omakase cuisine. Executive chef Yoshiharu Kakinuma, a third-generation sushi chef, worked with Chef Yoshitake in Tokyo for several years before opening Sushi Shikon.

MUST TRY

In true omakase style, the menus are set daily by the chef and depend on the best seasonal ingredients available in the market.

AMBIENCE

Only eight seats at the counter, across which, at a width of two chopsticks, the chefs can be viewed at their meticulous work. The decor of the restaurant is minimalist, austere even, the purpose being an absolutely clean and neutral environment in which to present the purity of the fish. Ladies, do not wear perfume, please, and gentlemen, refrain from the after-shave.

SERVICE

The chef presents each course personally to the guest, explaining briefly what it is, and the sushi should be eaten within 30 seconds.

FOOD

Using fresh seasonal fish and shellfish, Niigata rice, and vinegar made from two kinds of sake sediment that have been aged for four years, the chef progresses from appetizer courses through to main courses, each of them being exquisite morsels, presented in a rhythm, so the two-hour mealtime appears suspended in the sheer enjoyment of this most natural form of eating.

PRICING

Lunch 12-course menu HK$1,800; Dinner 17-course HK$3,500

SUMMARY

There is something mesmeric in watching a sushi master at work, and a brief bond forms between chef and diner during the course of an omakase meal. These are the finest of ingredients, and the sake listing also has some rare old sakes, the clean rice-based spirit sublimely matching the food. Wines are available too.