Lunch at Sushi Shikon with Kelvin and Noel to see Kaki-san again!

It was so nice to see Kaki-san again. He was the head sushi chef at Nakato in Atlanta for a long time, and we would go sit at the sushi bar and see him when we wanted to eat sushi. He left for Tokyo, then ended up in Hong Kong at Sushi Shikon - a 3 Michelin Star - as their head chef. It seats only 8 people, and you definitely need to book ahead.

We chose to do lunch with Kaki-san, so that we could bring Kelvin and Noel, Kitsune's cousins, to try epic sushi.

Kaki-san is such a great guy. He is so passionate about what he does, and the connections that he creates through his craft.

He openly welcomes photo's and loves to talk about each step and why he does what he does. He says that 'Sushi is so simple. It's just fish and rice. The way to have good sushi, is in all the little details. That is what takes years to perfect' It takes many many people to create the perfect sushi experience, and Kaki-san is very humble and open about how he may be the person that people see, but all he does is the final steps in a long process.

Everything at Sushi Shikon is from Japan. Even the water that they use is flown in each morning from Japan. This is all so the customer can have an authentic sushi experience.

Because that is what a place like this is. An experience. One that you will never forget.

Kaki-san remembered Kitsune from Atlanta, and was excited to see us again. He was flattered that we would go out of our way to see him while in Hong Kong. He treated us to some items that normally would not be served during lunch as a special treat.

Kitsune and Kaki-san 

I'll just post up some of the pictures that I took of the nigiri etc, that I thought were particularly striking. If you are ever in Hong Kong, and can afford to treat yourself to an amazing lunch or dinner, definitely go to Sushi Shikon. Kaki-san may only be there for another year or so, so don't miss out!!

Ankimo (Monkfish Liver) with fresh wasabi

Chawanmushi (steamed egg) with Uni (sea urchin) and fresh wasabi

A type of clam, not sure which one.

Sayuri (Needle fish) This one was my favorite. The yuzu he dashed on and the greens was amazing together.

Tako (octopus) He massaged the tentacle with sea salt then braised it. There was not one hint of chewy. It was so tender.

2 types of Uni (even I like this one, and I am not into Uni.)

Japanese Tiger Prawn

Otoro (fatty tuna) He says no need to chew when done properly. It simply melts in your mouth. 

Akami (tuna)

Abalone with Abalone Liver sauce - Rated number 8 in Top 10 Dishes in the World. 

Tamago with yam - it was just like a cheesecake. Amazing.

Strawberry with Red Bean wrapped in hand made mochi sheet.