The view from the 101st floor of the ICC Tower is impressive, and so is the kaiseki at RyuGin, the Hong Kong branch of the award-winning restaurant in Tokyo. The dining area is minimalist, putting the focus on the food and the panoramic view.
Charcoal-grilled ‘Kinmedai’ alfonsino with watercress purée and vegetables.
Seasonal or customised set menus (booked a month in advance) are available. Dishes are new interpretations of classics using seasonal ingredients. Overseeing the kitchen is chef de cuisine Hidemichi Seki, who has been there since the restaurant opened in 2012. Recent highlights include the charcoal-grilled Bresse pigeon breast and pear candy dessert, where each bite is hot and cold, crunchy and soft for a dramatic finish.
