The strong Japanese style, the masters feel very serious, professional, not much location, so the service is basically very satisfactory, the ingredients are very fresh, you can recommend according to the taste, seagulls, sea urchin warships, jade roast, tea bowl steaming, etc., too much, that is, the weight is not much, slowly, It can take hours to eat, meals also include drinks, the price is quite expensive, but very creative, worth trying.

Trip Gourmet Awards 2023

Sushi Shikon

Since its opening in September 1963, it has maintained a traditional British design. Many restaurants in the hotel such as Wenhua Yifang, Wenhua Hall, Cafe Causette, Clippers Gallery, Thousand Days Bar, Captain Bar, Wenhua Cake Shop, etc. are all famous shops that everyone knows.

Trip Gourmet Awards

Good exquisite restaurant. [Environment] tall. 🦆 Beer Duck 🍃٩😛۶ Beer Duck is delicious and not greasy, combined with the coolness of beer! The duck meat is not only delicious, but also has a beer fragrance. 😋 [Service] is great

Top 53 Fine Dining 

Just finished the renovation, it is still the classic of the classic. Although the restaurant has changed its policy and no longer uses dairy products and reduces the use of refined sugar and salt oil, the taste is still close to the past, or the seasoning can be more refined.

It may be related to the selected dishes. The overall taste feels lighter and the taste is not as amazing as before. ⁡ Recommended suckling pig for pork roast, suckling pig has removed excess fat paste, the entrance is crispy but not greasy, very delicious! The roast is thinner than the teaching. Although the meat is still soft, the outer layer lacks the previous burnt fragrance and sweet taste, and it feels light. ⁡ There are also fish soup with lobster balls and plum beef ribs. Most of the light routes, the dishes have rice fragrant, and I don&#39;t like the feeling of rice soup sticky like a paste.

Top 14 Restaurants for Views & Experiences

The surrounding environment is an office building, the environment is relatively high-end, is the first choice for morning tea, you need to book a reservation first, usually there is almost no place, pour tea, serve, clean up service is very fast, fried chicken is crispy, lobster rice, soup base is very strong, with fried pot bar, crispy and delicious, three layers of meat skin crispy, One bite, abalone juice chicken feet, sausage powder, beef, shrimp dumplings are very delicate, radish cake is limited by the annual goods, very popular, next time you can buy some as a hand letter, very suitable, really recommend.

Top 32 Local Restaurants

The snacks in the Tang Dynasty Hall are unlimited, and the weekend and holiday are $168 per person. They are eaten in the hotel that has been accompanied by high-end routes, fashionable decoration and Metropark. The value is high. The snacks are more than expected, but the standard is uneven and there are gains and losses! The fried food is the most standard and the desserts are good.

浓浓的日本风情，师傅们感觉都很认真，专业，位置不多，所以服务基本上都很满意，食材很新鲜，可以根据口味推荐，海鳗，海胆军舰，玉子烧，茶碗蒸等等，太多了，就是分量不多，慢慢上，可以花费几个小时去吃，餐食还包括酒水，价格挺贵的，但很有创意，值得尝试。

喜欢吃日本料理，听说章鱼最难处理，志魂想必是个中高手，充满香气，维持口感，又可以在五口之内将章鱼化成回忆。鲷鱼的平淡，肉质又偏硬，一直不是我的那杯茶。但主厨透过刀工和特调柚子沾料逼出香气和鲜味，将平淡化成惊艳,十年磨一剑的功力，展现无疑。整体配得上三星标准，价格人均3000多，还是值得尝试一次的。

I like to eat Japanese cuisine. I heard that octopus is the most difficult to deal with. Zhihun must be a middle master, full of aroma, maintaining the taste, and can turn the octopus into a memory within five mouths. The flat, meaty and hard, has not been my cup of tea. But the chef forced the aroma and fresh taste through the knife and special dumplings, and the flattened into amazing, ten years of grinding a sword, undoubtedly showing. The overall worthy of Samsung standards, the price per capita is more than 3,000, it is worth trying once.

志魂是香港很有名的寿司店，在上环的地铁口这里，里面的鱼肉很好吃，有各种各样的鱼肉，特别的棒，里面的鱿鱼也做的很好，酱料很棒。

Zhi Soul is a famous sushi restaurant in Hong Kong. At the subway entrance in Sheung Wan, the fish inside is delicious. There are various fish meats, especially great. The salmon inside is also very good and the sauce is great.

香港唯一米其林三星日料，隐藏在上环的苏杭街内，店面很不起眼，一不小心就走过了那种。吧台两个小时的就餐中，完完全全就是一场视觉盛宴，看着主厨准备每一样食材，捏好每一件寿司，然后递到每位客人的餐盘上。当晚套餐有八样前菜，十贯寿司，一碗味增汤，一份甜品，对于女生来说，量很大，于是主厨非常贴心，把每一件寿司的饭团都做到最小。此次就餐中，有几款食物颠覆了我对该食材口感和味觉的认知。其一是八爪鱼，经受按摩之后再慢煮的八爪鱼肉质柔软之余，仍带嚼劲，在咀嚼的过程中，分明感受到八爪鱼自身的&ldquo;纹路&rdquo;；其二是蒸鲍鱼与鲍鱼肝酱，我是不好鲍鱼和肝酱类的食物的，福临门的鲍鱼是香港做得最好的餐厅之一，可我偏偏不喜欢这种腥味很重的料理，而志魂的蒸鲍鱼刷新了我对鲍鱼的认知，原来鲍鱼可以如此鲜甜美味，鲍鱼肝酱也是美味极了，剩余的酱主厨给我们加上赤醋米饭，让我们拌匀吃，也是另一种舌尖享受；其三是鱼骨上汤甘鲷配日本松茸和黑白杏鲍菇，松茸和黑白杏鲍菇只需在鱼骨汤上轻轻烫了几秒，就把精华都融入汤里面，那口汤清甜可口，微烤后的鲷鱼肉质则更加鲜嫩。前菜里的鲣鱼分别是用稻草烤的和用炭火烤的，两种不同的味道，却完美地结合在一起。寿司里最喜欢的是鱿鱼寿司、赤贝寿司以及海鳗寿司，鱿鱼寿司能感受鱿鱼那种独有的粘性散发在唇齿之间，赤贝寿司很爽脆，海鳗寿司则入口即化。紫海胆和马粪海胆的双海胆军舰也是令人回味无穷。最不喜欢的一道是玉子烧，玉子烧偏甜，刚好顺序在海鳗后面，所以有点甜得腻。甜品就很有心思，用巨峰葡萄的皮剥下来磨成粉再做成啫喱淋在葡萄肉上面，非常好。整体服务很好，一进门就帮我们寄存衣物，入座后介绍酒类时，我们要求不要太甜的清酒，于是介绍了不甜不辣，口感柔和的黑龙，全程不停地帮我们更换热茶。主厨非常风趣，很乐意和客人互动，详细介绍每一款食材的来源地和怎么食用，服务员也会用普通话粤语翻译一遍，整个就餐过程中，主厨用中文对我们说了不下三次的&ldquo;谢谢&rdquo;。前一部分的就餐比较轻松，后面寿司部分则相对严肃，而且服务员会告知主厨的要求，一是必须用手吃，感觉食物的温度；二是必须尽快食用，如果要拍照一定要快准狠，否则会错过最佳品尝时间。价格：晚餐3500港币/人，180ml的黑龙1180港币，加一服务费。

Hong Kong&#39;s only Michelin Samsung Japanese material, hidden in Suhang Street in Sheung Wan, the store is very inconspicuous, accidentally passed that kind. The two-hour meal at the bar was a visual feast, watching the chef prepare every ingredient, pinch every sushi, and hand it to each guest&#39;s plate. The set meal that night had eight kinds of pre-food, ten-piece sushi, a bowl of miso soup, and a dessert. For girls, the amount was very large, so the chef was very intimate and made every sushi rice ball to the minimum. During this meal, several foods subverted my understanding of the taste and taste of the ingredients. One is the octopus, after massage and then slow-cooked octopus meat soft, still chewing, in the process of chewing, clearly feel the &quot;texture&quot; of the octopus itself; The second is steamed abalone and abalone liver sauce. I am not good abalone and liver sauce food. Fulinmen abalone is one of the best restaurants in Hong Kong. But I don&#39;t like this fishy food. The steamed abalone refreshes my understanding of abalone. Originally abalone can be so sweet and delicious, abalone liver sauce is also delicious, the remaining sauce chef to add red vinegar rice, let us mix well to eat, is another tongue to enjoy; The third is the fish bone soup Ganzi with Japanese matsutake and black and white apricot abalone mushroom, matsutake and black and white apricot abalone mushroom only in the fish bone soup gently hot for a few seconds, the essence is integrated into the soup, the soup is sweet and delicious, the slightly grilled salmon meat is more tender. The salmon in the fore dish is baked with straw and charcoal, two different flavors, but perfectly combined. The favorite sushi is salmon sushi, Chibei sushi and seagull sushi. The unique stickiness of salmon is distributed between the lips and teeth. Chibei sushi is very crisp, and seagull sushi is instant. The twin sea urchins of purple sea urchins and horse manure sea urchins are also memorable. The most disliked one is Yuzi burning, which is sweeter, just behind the sea urchins, so it is a bit sweet. The dessert is very thoughtful, with the skin of the giant peak grape peeled off and ground into powder and then made into the grape meat, very good. The overall service is very good. As soon as we enter the door, we will help us store clothes. After we enter the seat, we will introduce the wine. We ask not to be too sweet sake, so we introduced the black dragon that is not sweet and spicy, and the soft taste is not constant. We will change the hot tea. The chef is very funny and happy to interact with the guests. He introduces the source and how to eat each ingredients in detail. The waiter will also translate it in Mandarin Cantonese. During the whole meal process, the chef said &quot;thank you&quot; to us no less than three times in Chinese. The first part of the meal is relatively easy, the sushi part is relatively serious, and the waiter will inform the chef&#39;s requirements, one must eat by hand, feel the temperature of the food; the second is to eat as soon as possible, if you want to take pictures must be fast, otherwise you will miss the best taste time. Price: HKD3500/person for dinner, HKD1180 for 180ml black dragon, plus one service fee.

味蕾的盛宴一定不要辜负了啊！let&#39;s  go!

味道还是很正宗的！服务态度非常到位

The taste is still very authentic! Service attitude is in place

口碑一般。环境还行。价格很贵。

The reputation is average. The environment is ok. The price is very expensive.

今天和家人一起来解锁新店，因为一直沉浸其中，都没顾得上拍照，非常好玩

Today, I came to unlock the new store with my family, because I have been immersed in it, I have not taken pictures, it is very fun.

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Large class building The Chairman Restaurant. The appointment also has to be ranked. It feels like buying a horse in the middle of the order. Although the day is windy and rainy, there are still people who are diligent in beef dried takeaway. They send a nine-rufang, but they are not damaged. Everyone is interested. From the front dishes to the desserts, they are all of the best. I look forward to coming again next time!

Love their pre-dinner bread very much. Two flavors of bread paired with two flavors of butter sauce. Hungarian beef soup is delicious although shallow at night, and the beef inside is very cooked.

The main French-Japanese mixed restaurant is a blended dish, and the food sold is very exquisite, so the price is higher. The restaurant environment is also very high-end and stylish. There are some old Hong Kong photos on the walls of the restaurant, and the signboard at the door is also very artistic. Salmon tastes good and uses fresh materials.

Octavium Italian Restaurant, this is located in the Central area, and has been selected for the Italian cuisine of Trip.com Food Forest Gold Restaurant. Their pasta is sour and sweet, quite delicious.

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