RyuGin

Furnished to the highest standards with a dual earthy and golden tone, Tenku RyuGin Hong Kong strives to recreate the Tokyo dining experience serving traditional Japanese dishes and using ingredients in their purest optimal flavor, texture, and aroma.

PROFILE
Owner and executive chef of Nihonryori RyuGin in Tokyo, Seiji Yamamoto, opened Tenku RyuGin in Hong Kong in 2012, as his first overseas venture. His protégé, Hidemichi Seki, is in charge of replicating the classic Japanese kaiseki experience, with a 10- or 12-course set meal that is based upon seasonal ingredients and which changes every six weeks. This approach quickly won RyuGin the highest accolades.

MUST TRY: Hokkaido sea urchin with bird nest premium jelly

AMBIENCE
On the 101st floor of the International Commerce Centre, looking across the harbour to the towers of Hong Kong Island, RyuGin’s location certainly symbolises the heights to which kaiseki cuisine are being taken. The restaurant décor too is designed in recognition of the origins of the food, using warm earthy tones and natural materials, with overtones of sunlight gold.

SERVICE
As with the cuisine, so with the service, the unobtrusive but anticipatory Japanese style that is pervasive without being intrusive.

FOOD
The chefs extract the essence of freshness and original flavouring from all the ingredients, blending flavour, texture and aroma into each of the exquisite courses that arrive in a carefully coordinated rhythm. The plates and dishes themselves are little works of art. Finest sakes are available, along with a selection of wines.

PRICING
HK$2,380 for set dinner

SUMMARY
The entire experience is memorable, from the sky-high setting to the perfection of the seasonal meal and the gentle service, and the fixed price per person of the set menus makes costing a meal relatively easy.