Sushi Shikon

Sushi Shikon sits on the seventh floor of The Landmark Mandarin Oriental, next door to its sister counter Kappo Rin. The Hong Kong offshoot of Masahiro Yoshitake's Tokyo sushi-ya has held three Michelin stars every year since 2014, and executive chef Satoshi Tada now runs the eight-seat hinoki counter.

Fish arrives from Tokyo twice a day, and the kitchen is known for ageing raw fish, some of it alongside pickled fish entrails, for deeper flavour. Lunch is a starter, eight pieces of nigiri, soup and dessert for HK$2,250; the dinner omakase costs HK$4,000, both plus 10% service. Past highlights include steamed abalone with liver sauce and a double uni sushi.

This is the city's benchmark for classic Edomae sushi and suits diners who want the full Tokyo experience without the flight. Book through TableCheck as early as possible, since seats go quickly; a private room is available. Kappo Rin, run by the same group, serves a cooked kappo menu across the corridor.