Japanese
Sushi Shikon 志魂
Manifesto
[01]Edomae-style sushi restaurant offering an intimate omakase experience at an eight-seat hinoki counter, using the freshest seasonal seafood flown daily from Tokyo's Toyosu Market, emphasizing traditional techniques like fish aging for enhanced umami and pristine flavors.
The Hand Behind
[02]
Executive Chef
Yoshiharu Kakinuma
A third-generation sushi chef from Tokyo, initially aspired to be a professional rugby player but was drawn to culinary arts through his passion for food; he apprenticed under Master Chef Masahiro Yoshitake at the three Michelin-starred Sushi Yoshitake in Ginza, honing his skills in Edomae-style sushi. After spending 10 years in the US working in New York and Atlanta to master English and refine his craft, Kakinuma was invited by Yoshitake to open the Hong Kong outpost in 2012, rebranded as Sushi Shikon in 2013. Known for his charismatic personality, fluent English, and expertise in aging and marinating fish to deepen flavors, he oversees daily sourcing from Toyosu Market and engages guests intimately, earning the restaurant consistent three Michelin stars since 2014 while blending tradition with subtle innovation.
Follow ChefLocation
[03]Ritual
[04]Hours of Service
Lunch 12:30 Dinner 18:00, 20:30
Dress Code
Smart casual / elegant (Male guests no open-toed shoes)
Invite your friends
Fine Dining Map · Hong Kong Edition · Updated 2026
Manifesto
[01]Edomae-style sushi restaurant offering an intimate omakase experience at an eight-seat hinoki counter, using the freshest seasonal seafood flown daily from Tokyo's Toyosu Market, emphasizing traditional techniques like fish aging for enhanced umami and pristine flavors.
The Hand Behind
[02]Executive Chef
Yoshiharu Kakinuma
A third-generation sushi chef from Tokyo, initially aspired to be a professional rugby player but was drawn to culinary arts through his passion for food; he apprenticed under Master Chef Masahiro Yoshitake at the three Michelin-starred Sushi Yoshitake in Ginza, honing his skills in Edomae-style sushi. After spending 10 years in the US working in New York and Atlanta to master English and refine his craft, Kakinuma was invited by Yoshitake to open the Hong Kong outpost in 2012, rebranded as Sushi Shikon in 2013. Known for his charismatic personality, fluent English, and expertise in aging and marinating fish to deepen flavors, he oversees daily sourcing from Toyosu Market and engages guests intimately, earning the restaurant consistent three Michelin stars since 2014 while blending tradition with subtle innovation.
Follow ChefLocation
[03]Ritual
[04]Hours of Service
Lunch 12:30 Dinner 18:00, 20:30
Dress Code
Smart casual / elegant (Male guests no open-toed shoes)
The Tasting
[05]House Rules
[06]Contacts
[07]Invite your friends
Fine Dining Map · Hong Kong Edition · Updated 2026