It has a strong Japanese atmosphere. The chefs seem to be very serious and professional. There are not many seats, so I am generally satisfied with the service. The ingredients are very fresh and you can recommend them according to your taste. There are conger eel, sea urchin gunkan, tamagoyaki, chawanmushi, etc. There are too many, but the portions are not big. You can spend a few hours eating it slowly. The meal also includes drinks. The price is quite expensive, but it is very creative and worth a try.

Trip.Gourmet 2024

Sushi Shikon

Such a fine restaurant.
[Environment] High-end.

🦆Beer Duck🍃

٩😛۶Beer duck is delicious and not greasy, combined with the refreshing taste of beer! The duck meat is not only fresh and fragrant, but also has a refreshing aroma of beer. 😋
[Service] Very good

Trip Gourmet Awards

2024 Asia 100 - Fine Dining 

Embarking on a culinary odyssey at &quot;8 &frac12; Otto e Mezzo BOMBANA&quot; in Hong Kong, I unraveled the mystique that surrounded this renowned establishment during my 15 years in the city.

Guided by General Manager Antonello Picchedda, an adept wine connoisseur and gracious host, our culinary adventure commenced with a refreshing glass of Champagne Agrapart and Fils 7 Crus. The journey unfolded with a poignant Amuse-bouche&mdash;a Cold Melon Soup, a melange of 48-month Pata Negra, Burrata flakes, and Taggiasca olives. The fragrant and soft melon, cultivated by the Lorenzini family in Mantova, was a testament to the restaurant&#39;s commitment to locally sourced, quality produce.

The Marinated Tuna Tartare with Basil Emulsion, Yuzu dressing, and Oscietra Caviar showcased an exquisite balance of tenderness and flavors. Soave Classico (Vigneti di Foscarino) bridged our palates to the Brittany Blue Lobster, a symphony of tenderness amid Roasted Matsutake Mushroom and a 48-hour lobster reduction sauce with citrus elements.

Chef Bombana&#39;s personal visit before the Spaghetti Chittara with Sicilian Red King Prawn was a gracious touch. Antonello&#39;s wine pairing brilliance was evident in the Ribolla Gialla Riserva, Primosic, 2017. The White Truffle Tagliolini, a signature dish, artfully blended truffle, egg pasta, and Parmesan.

The Veal Tagliata, featuring braised Veal Cheek, roasted mushroom, and pumpkin puree, embodied butter-tender perfection. Paired with Brunello di Montalcino, La Mannella, 2016, it stood as an outstanding culmination of flavors. A classic Venetian Sgroppino and the enchanting Pumpkin Dessert, paired with Moscadello di Montalcino, Mastro Nanni, 2015, marked the conclusion of our epicurean journey.

In essence, &quot;Epicurean Symphony: A Culinary Ode to 8 &frac12; Otto e Mezzo BOMBANA in Hong Kong&quot; goes beyond myth, offering an extraordinary exploration of culinary delight&mdash;a testament to Chef Bombana&#39;s mastery and the restaurant&#39;s unwavering commitment to excellence.

This French-Japanese restaurant specializes in fusion cuisine. The food is very exquisite, so the price is relatively high. The restaurant environment is also very high-end and stylish. There are some old photos of Hong Kong hanging on the walls of the restaurant, and the sign at the door is also very artistic. The salmon tastes good and uses fresh ingredients.

No.9 of Fine Dining  in Hong Kong

Very delicate Cantonese cuisine. The lobster is cooked very well. The fried chicken tastes very good. The chicken is super tender. There is also sweet and sour pork, which is seasoned with plums. It is delicious.

One of the Top Fine Dining  in Hong Kong

This restaurant is located on the fourth floor of Landmark Plaza in Queen&#39;s Road, Hong Kong. It is a Michelin Samsung restaurant. This restaurant has been awarded the title of Michelin Samsung Western Restaurant for many years. It is also the most star-rated Western restaurant in Hong Kong and Macau. It is mainly French cuisine. All are exquisite private dishes. The fourth floor is the main restaurant, and its downstairs is its own cake shop. The restaurant has its own private elevator upstairs, but it is a bit hidden. Unfamiliar guests do not know this open secret. The restaurant has only two high tables for four people, most of the guests can only sit at the bar, the middle is an open kitchen, and then all the guests sit around this kitchen, only three sides have a table, the other side is connected to the undisclosed kitchen. You can&#39;t put too much on the table if you sit at the bar, and your personal belongings can be hung below each seat. Lunch package starts from HK$499 plus 10% service fee. There are three dishes, antecedents or soup, main dishes and desserts. After the guests arrive, there will be a basket of bread, about one basket for every two guests. If you come alone, they will also provide you. The restaurant has its own toasting equipment, all bread is freshly baked according to the arrival time you booked, and it is warm, very fragrant and delicious when served. Can climb the title of Michelin, the product can be imagined, the ingredients are absolutely fresh, I want a beef main dish, I have never eaten such a beef with beef taste, are imported meat, cooking fire and technology are very particular, the chef will decide how much ripe to cook according to the meat quality, Try to treat guests with the best quality food.

Favorites are the Piedmontese hazelnut coffee sandwich, blueberry pie with vanilla cheesecake cream instead of scones, rhubarb and white peach juice, Okinawa sugar pudding with coffee or monkey tea syrup, and chocolate raspberry passion cake.

No.20 of Fine Dining  in Hong Kong

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 Japanese food. I heard that octopus is the most difficult to handle. Zhihun must be an expert. He can make the octopus full of fragrance, maintain the taste, and turn it into a memory within five bites.
The blandness of sea bream and the hardness of the meat have never been my cup of tea.
But the chef used knife skills and specially prepared yuzu dipping sauce to force out the fragrance and freshness, turning the blandness into a stunning one. The skill of ten years of hard work is undoubtedly demonstrated.
Overall, it is worthy of the three-star standard. The price per person is more than 3,000, which is still worth a try.

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。

Chi Soul is a very famous sushi restaurant in Hong Kong, located at the subway entrance of Sheung Wan. The fish there is delicious, with various kinds of fish, which is especially good. The squid is also well made 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.

志魂寿司，香港唯一一家米其林三星日本料理 一家别致的美食殿堂 让人留恋的美味 食材非常新鲜 每一道都做的很精致 没有矫揉做作完全是一个人饕餮盛宴 环境也是超级棒的

Zhihuu sushi, the only Michelin Samsung Japanese cuisine in Hong Kong, a chic food hall, the delicious food that makes people nostalgic, the ingredients are very fresh, each one is very delicate, no affectation, completely alone, the feast environment is also superb

全港唯一的日本寿司 米其林三星餐厅，餐厅不大，但是必须提前信用卡担保预约。坐在日本厨师面前看着他们专注地处理各种食材，觉得真的是用心做出的寿司格外美味，食物的新鲜度肯定不在话下，全是日本空运直送，都是当季的优质食材。食物的温度、上菜的速度也拿捏地分外好，加上各种贴心的服务。总体来说，三星美誉值回票价，爱寿司的亲们必试哦

The only Japanese sushi Michelin Samsung restaurant in Hong Kong, the restaurant is not big, but you must guarantee your reservation by credit card in advance. Sitting in front of Japanese chefs watching them deal with various ingredients attentively, I feel that the sushi made with heart is particularly delicious, the freshness of the food is definitely not in the words, all Japanese air transportation direct delivery, are the high-quality ingredients of the season. The temperature and speed of the food are also very good, plus various intimate services. Generally speaking, Samsung&#39;s reputation is worth the fare, and those who love sushi must try it.

全hk唯一一家米其林三星的日料味道没有我想象中的那么惊艳,但总体来说还是很不错的。特别是uni还有鲍鱼配鲍鱼酱～一口下去太满足啦！！

The only Michelin Samsung Japanese food in hk is not as amazing as I thought, but overall it is still very good. Especially uni and abalone with abalone sauce ～ It&#39;s so satisfying! !

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The Chairman Restaurant in the Daban Building. You have to queue up to make a reservation, and it feels like buying a single horse when you are in line. Although it was raining heavily that day, there were still people who were diligent in delivering beef jerky, and they delivered a full Jiurufang, but it did not dampen everyone&#39;s interest at all. From appetizers to desserts, they are all of excellent standards. I look forward to coming again next time!

2024 Global 100 - Fine Dining 

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.

I highly recommend this restaurant. it is rated 2 Michelin stars. Decor is simple with an open kitchen.  Service is friendly and efficient. Each dish is explained and well instructed on which to eat first. We ordered the 10 course set menu which cost about 1600 hkd (without wine pairing).  Each dish was absolutely divine. A lot of effort and creativity was put forth in making this menu. Thank you Bo Innovation for a great gastronomical experience.

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