Called Sushi Shikon to book for a new year dinner and found out that they will be closed from December 29 to January 7, 2014. Later found out from their facebook page that's because the Tsukiji fish market in Tokyo is closed during that time. So booked the first Friday night after they resume business in 2014.
Was a bit worried when a sudden trip come up and have to reschedule the dinner in very short notice. Luckily someone else cancelled on the proposed night I wanted to change to and managed to finished the quest of trying out all Michelin three stars restaurants in Hong Kong.
The have changed their menu from three different price sets to only one omakase menu, which is the same as the three-star served in Tokyo. There's a page about Sushi Etiquette on their website which is quite interesting.
The restaurant is tucked away in a hotel in Sheung Wan. The small place accommodates maximum 8 and we were quite comfortable seated as there's only 6 during the first seating (6pm).
The wood bench made from a single piece of wood.
Chawanmushi (茶碗蒸し)with Shirako (白子), which is steamed savory egg custard with cod milt. This is the first time I tried Shirako after hearing and reading about it for a long time. It's very light, cream and with a delicate taste. But guess it not for everyone as my fellow diner was not too sure about it after finding out it is "fish sperm".
The slow poached octopus or Tako Yawarakani (?) is so tender is not like octopus at all. Chef Yoshiharu said he is very good at massaging the octopus to make it tender.
Flounder (Hirame平目) sashimi
The fish is super fresh and sweet, changing my impression about white fish. We were suggest to eat the little piece of fin at the top last, as it's a bit more oily and chewy.
Special made soy sauce cooked with flounder bones
Execute Chef Yoshiharu Kakinuma
Abalone (Awabi 鮑), with abalone liver sauce
This is their signature dish and the two big piece of abalone is very tasty, especially with the liver sauce. After finished the Abalone, the Chef put a little bit of sushi rice to go with the remaining sauce. It's almost like a risotto.
While eating abalone, the chef prepared the next charcoal grilled fish using Bincho Charcoal. The fish is only slightly grilled and served with scallion. But despite I've rack my brain for hours I could only remember it' delicious but not the name of the fish. It's either a mackerel or a skipjack.
After the appetizers, starts the ten piece of sushi
Squid(Ika いか)
Seabream(Tai 鯛)
Medium tuna belly (Chūtoro中とろ)
Fatty tuna belly (Ōtoro大とろ)
Japanese gizzard shad (Kohada 小鰭)
Barracuda カマス with Shiso
Smoked yellowtail (Hiramasa 平政) instead of (Akagai赤貝)
Sea urchin (Uni雲丹)
Giant tiger prawn (Kuruma-ebi車海老)
Sea eel or Conger eel (Anago穴子):
grilled in between two piece of bamboo(?) leaves
The sushi are just heavenly delicious, very fresh, the seafood with their own distinctive flavor and sweetness. Never like squid sushi but was pleasantly surprised. It's also the first time I had Barracuda. It's a bit funny that I've seen so many while diving and never consider them edible. Needless to say my favorite fatty tuna, sea urchin and conger eel are just perfect.
Egg castella
Miso soup with crab and spring onion
Strawberry and pear with maple jelly
There's two chefs and two waiters for the 6 patrons in the shop front. Service is attentive and Chef always wait till the conversation paused and cut in at the perfect moment to introduce the dish. Our tea cups were change at least 7-8 times during the evening. Upon leaving the restaurant, had a surreal feeling that we've just stepped out of a restaurant in Tokyo directly onto the street in Hong Kong.
