Tenkun Ryugin is the spin-off of the famous 3 Michelin starred Ryugin in Tokyo (read about it here). Usually I don’t expect much from restaurant branches (especially when the main chef is not even there), but Ryugin Hong Kong was as phenomenal as the original restaurant. Plus, the view from the 101st floor of ICC building is impossible to beat. Ryugin serves modern kaiseki style of cooking.
Sake cupsCold noodles topped with white shrimp,caviar,abalone and abalone liver sauceFoie gras flavoured with porto and wasanbon sugar,served with fresh figs and sesame cream sauce
Kinmedai( splendid alfonsino), matsutake and eggplant in dashi stockAssortment of sashimiCharcoal grilled Amadai, brushed with Miso-yuan sauceCold kegani crab, egg custard with grated fresh apple vinegarWagyu beef shabu shabu,lotus root cake and onion ponzu sauceSteamed rice with ikura (salmon roe), miso soup, picklesTea-196 Celsius degrees peach candy+99 Celsius degrees peach jamMelon and sake kasu
