Sushi has become a representative of the Japanese diet, and when it comes to Japanese food, sushi must be the most photographed. Shikon sushi is the No.1 Japanese food in Hong Kong in the minds of many diners, and the price of the dinner set meal with HKD3500 per capita is still the highest starting price of Japanese food in Hong Kong. Michelin favored it even more, and also gave the honor of Hong Kong's only three-star Japanese cuisine to Zhisoul. Shikon Sushi is the first overseas branch of the Ginza sushi restaurant "Sushi Yoshitake" in Tokyo, Japan, which opened in 2013, just a year after the opening of the main store in Japan.

The founder and head chef of the Japanese head office "Sushi Yoshitake" is Masashi Yoshitake, who appointed his protégé Toshiharu Kakinuma as the head chef of Shikon Sushi. Toshiharu Kakinuma has studied with Yoshitake Masaharu for many years and has a lot of experience as a chef. In addition, he has overseas work experience and is fluent in English, which also reduces the communication barrier between the chef and the diner. 

Sushi that has always been successful must have just the right amount of firmness, and whether you hold it in your hand or use chopsticks, the sushi rice will not fall apart, but will naturally spread out after being put in your mouth. Therefore, kneading sushi is one of the most challenging skills of the chef, the chef in the stage of learning to knead sushi, catching loaches is one of the basic skills, only the right strength can catch the loaches, small force or large force is not feasible. Shikon follows the tradition of making sushi, and the chef kneades it according to the type of fish and the optimal temperature of the sushi rice. Each sushi is served with a different sauce, and the freshly ground wasabi is juicy and spicy. Of course, eating it straight doesn't affect the taste at all, because the sushi is already filled with a normal amount of sauce and wasabi. Regarding the consumption of sushi, Shikon's advice on using sushi is to put it in your mouth within 30 seconds of the sushi being presented, and eat it directly with your hands and chopsticks. If you feel that the sushi is too big, you can communicate with the chef to adjust the size of the sushi.

Shikin does everything he can to make everything about the ingredients come from Japan, and the fresh fish, sushi rice, sauces, and cooking water are all sourced from Japan. Shikon Sushi has two batches of fresh seafood every day, and the ingredients for the lunch market are mostly fresh seafood from Tsukiji Market, and the most abundant ingredients are from all over Japan. In addition to sushi as the main course, the course also includes seasonal appetizers, seasonal sashimi, and specialty desserts. The octopus you eat here is no longer a chewy gelatinous substance, the sea urchin is no longer soft and stagnant and fishy, and the half-cooked mackerel adds to the crispy and tender texture. The menu changes almost daily and is a set menu, or Omakase, which is commonly called "chef's hair" in Hong Kong. The lunch set is HK$1,800 and the dinner set is HK$3,500.

The façade of Shisoul is quite low-key, with a green curtain covering it, and the surface is completely unrecognizable that this is a prestigious high-end restaurant. Individual reservations are not accepted for lunch at Shisoul, and reservations must be made for a minimum of 4 people and at least 2 days in advance. There are two dining periods, 18:00 and 20:30. Sparkling water is not available in the store, as it stimulates the taste buds and reduces the taste of the delicate taste of the sushi in the mouth. Japanese food ingredients and flavors are delicate and light, so do not use overly strong perfumes in order not to disturb the dining experience or other diners. There are many requirements for etiquette and reservations as above, which is not uncommon in high-end restaurants in Hong Kong, and it is recommended to familiarize yourself with the relevant precautions through the official website before making a reservation to avoid embarrassment. For children under the age of 12, children under the age of 12 can dine in a private lounge with the permission of the chef, and the set menu price is HK$1,800 per child.