Ryota Kanesawa, centre, head chef of Ryota Kappou Modern. Photo: Winson Wong
Ryota Kappou Modern: Refined Japanese and European ingredients combined with creative cooking techniques
- Recurring dishes are hard to come by, but recent choices have included seasonal sashimi, foie gras monaka duet and Wagyu katsu matsutake sukiyaki
Follow your favourite topic and get notified
Ryota Kanesawa, centre, head chef of Ryota Kappou Modern. Photo: Winson Wong