Shiroebi with ebi, caviar, fennel and olive somen at Ryota Kappou Modern restaurant in Central. Photo: Winson Wong

With dinner at US$200 a head, paid upfront, choose your guests carefully at this Japanese restaurant

  • You’d better not be a no-show at Ryota Kappou Modern in Central – and why would you be when the meal is this good?
  • The first dish was fantastic and the level barely dropped thereafter. We wished we could have done full justice to the hot pot course
Topic |   Hong Kong restaurant reviews

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Shiroebi with ebi, caviar, fennel and olive somen at Ryota Kappou Modern restaurant in Central. Photo: Winson Wong
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Susan Jung

Susan Jung

Susan Jung trained as a pastry chef and worked in hotels, restaurants and bakeries in San Francisco, New York and Hong Kong, before joining the Post. She is academy chair for Hong Kong, Macau and Taiwan for the World's 50 Best Restaurants and Asia's 50 Best Restaurants.