Ryota Kanesawa, centre, head chef of Ryota Kappou Modern. Photo: Winson Wong
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

Ryota Kanesawa, centre, head chef of Ryota Kappou Modern. Photo: Winson Wong
Ryota Kanesawa, centre, head chef of Ryota Kappou Modern. Photo: Winson Wong
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