Shikon by Yoshitake
A Ginza-style sushi experience in Hong Kong
As the first and only international outpost from acclaimed Tokyo-based chef Masahiro Yoshitake, Shikon by Yoshitake at The Landmark Mandarin Oriental, Hong Kong is a once-in-a-lifetime dining experience.
From the moment you glide through the sliding bamboo door, the sushi restaurant immerses you in a world of time-honored Japanese customs. You are surrounded by antique ceramics, delicate wood carvings and thatched bamboo ceilings — a beautiful, tranquil atmosphere that complements the culinary team’s approach to crafting meticulous, Edomae-style sushi.
Overseen by executive chef Yoshiharu Kakinuma, who trained with Yoshitake in Ginza before relocating to Hong Kong in 2012, the omakase sushi experience feels approachable yet formal, contemporary yet rooted in tradition. And with only three seatings a day — and eight seats at the hinoki-wood sushi counter, no less — this is easily one of the most exclusive dining spots in Hong Kong.Our Inspector's Highlights
- Set in an undisturbed corner on the seventh floor of The Landmark Mandarin Oriental hotel, Shikon by Yoshitake exudes the warmth of a traditional Japanese home with bamboo walls and smooth stones underfoot.
- Shikon by Yoshitake is the first and only international outpost of the famed flagship in Ginza, Tokyo.
- The exclusive dining experience revolves around an intimate, hinoki-wood counter with just eight seats, so each diner has an uninterrupted view of the chefs as they prepare every delicious morsel.
- The Hong Kong restaurant is overseen by Kakinuma, a third-generation sushi chef who has worked at world-class sushi establishments in New York and Atlanta.
- Intimate and personal, the omakase (meaning “leave it to the chef”) menu allows you to enjoy whatever the chef deems freshest that day.
- Throughout the meal, personable chef Kakinuma and his team grind fresh wasabi, prep fish and carefully plate dishes with mesmerizing skill and attention to detail.
- The chefs, who speak English fluently, love to interact with guests, field questions about sushi etiquette and discuss broader aspects of Japanese culture.
Things to Know
- Shikon by Yoshitake specializes in Edomae-style sushi, a technique that originated in Tokyo (Edo being the former Japanese name for Tokyo) around the early 1800s. It usually combines raw fish, atop a small bed of rice seasoned with vinegar.
- Temperature makes a big difference in flavor, so the chefs recommend eating each bite of sushi within 30 seconds of serving. In addition, Kakinuma suggests eating sushi with your hands for a more traditional experience.
- Given the limited seating, be sure to book ahead either via the website, phone or the hotel’s concierge.
- The dress code at Shikon by Yoshitake is business-casual attire.
- If you’re traveling with children under 12 years old, you will need to leave them at home or book the six-seat private dining room.
- The restaurant is heaven for sake lovers, who can choose from more than 50 varieties — many of which are exclusive tothe Hong Kong restaurant.
The Food
- Shikon by Yoshitake sources all of its ingredients daily from Tokyo’s Toyosu market with the menu changing from day to day, season to season. The meal usually starts with a few non-sushi appetizers, followed by a series of sushi before finishing with fresh Japanese fruit or a light dessert.
- The team takes its sourcing seriously, working with trusted fishermen in Japan who have the same passion for quality, freshness and traceability.
- From squid to tuna, the chefs emphasize the natural flavors of each ingredient for what feels like a celebration of the ocean’s bounty.
- Among the recurring dishes, you may encounter a sake-steamed abalone dish with liver sauce for dipping, as well as tender octopus, hay-smoked katsuo (bonito fish), beautifully aged uni, savory mackerel and various cuts of tuna.
The Design
- One of the highlights of dining at Shikon by Yoshitake is the exquisite interior design. All of the materials were sourced and built in Japan, then assembled in Hong Kong. The team also flew several artisans to Hong Kong to work on the finishing touches, such as artwork and wood carvings.
- Thatched bamboo ceilings and delicate, Kumiko-style woodworking by living legend Nobuo Tanihataenvelop diners, while stone flooring and a hand-painted mural add to the artisanal interiors.
- The sushi restaurant invited respected Japanese artisan Syuhei Hasado to create traditional tsuchikabe (“mud”) earthen walls, which lend a rustic warmth to the rooms.
- Shikon by Yoshitake sourced all of its tableware from Japan, including karatsu ceramics, beautiful Ming Dynasty-era antiques and colorful crystal sake glasses, each of which was made by hand.
- The traditional elements extend into the kitchen, where the chefs use a wooden icebox — like those before electric refrigeration — to chill crystal-clear ice spheres.
Amenities
Dinner
Lunch
Private dining
Reservations required 
Self-parking
Getting There
7/F, The Landmark Mandarin Oriental Hong Kong, 15 Queen’s Road Central, Hong Kong, China
TEL852-2643-6800
