Classic Japanese fare reaches giddy heights at Tenku RyuGin
Diners are treated to panoramic views from the 100th floor of ICC, but the chef’s focus is all on the food
While the view from 100th floor of the ICC is impressive, so is the kaiseki at Tenku RyuGin, the Hong Kong branch of the three Michelin-starred restaurant in Tokyo.
The dining area is minimalist, in earthy and golden tones, putting more focus on the food and the panoramic view. Seasonal set menus or customised menus booked one month in advance are available. Dishes are new interpretations of classic Japanese fare, using seasonal ingredients and innovative cooking techniques.
Overseeing the kitchen is chef de cuisine Hidemichi Seki, who has been there since 2012. Highlights include lightly torched anago eel and dessert, and Soubai consisting of grape shiso and lactic acid.
101/F, International Commerce Centre, 1 Austin Road West,
Hokkaido sea urchin with
bird nest premium jelly
“Soubai” – grape, shiso,
2 rooms, 10 ppl
See more of 2018’s 100 Top Tables here