News

Celebrate Festivity at its Finest on New Heights

Perched on the 101st floor of International Commerce Centre (ICC) and already established as one of Hong Kong’s most iconic kaiseki heavens, Tenku RyuGin is delighting guests with the finest seasonal taste that will truly captivate the senses of a tranquil and nourishing winter.  This year, Chef Hidemichi Seki and his talented team are ambitiously creating a 10-course feast with premium delicacy including Tottori Matsuba crab, Chiba abalone, Hokkaido sea urchin, Kagoshima Wagyu beef, French black truffle, Indonesian bird nest and more; all harmonized with the zen-like ambience and exquisitely plated work of art.

The Christmas menu will be served on Dec 24 and 25, 2017 at HK$3,480 per person while the New Year’s Eve menu will be served on Dec 31 at HK$3,780 per person.  For reservations, please contact +852 2302 0222 or info@ryugin.com.hk.

*10% service charge applies 

 

Tottori Matsuba Crab Extravaganza

Chef Seki has travelled to Tottori Prefecture earlier this month and participated in an auction for the pinnacle ingredient – 5-star Itsukiboshi Matsuba crabs. Throughout the journey he also shortlisted an array of seasonal delicacy for the 10-course degustation menu which will surprise the dining guests for sure. Stay tuned for the full menu if you’re ready for a luscious Matsuba crab feast from December 15 – 17.

Tottori Matsuba Crab Extravaganza
Date: Dec 15 – 17, 2017
Opening Hours: 6:00pm – 9:00pm (last order)
Price: HK$4,380 plus 10% service charge

For reservations, please contact us at +852 2302 0222 or info@ryugin.com.hk

2017 Autumn – Seasonality of Japanese Produce

Check out our latest tasting menu presenting the seasonality of Japanese produce!

For reservation and inquiry, kindly contact us by calling 2302 0222 or email: info@ryugin.com.hk.

The Vibrant Summer

“Representing the essence of summer, our seasonal menu is set to refresh your palate and stimulate appetites with a good hint of acidity, from sudachi to Chinese red vinegar, all balanced with the ripened fruitiness of seasonal fruits like white peach, Muscat and melon. Our team has put on extra effort in combining seasonal ingredients to create a sensual journey with an exceptional depth and complexity of taste, texture and temperature, everything is exciting as the vibrant summer.”

Hidemichi Seki,
Chef de Cuisine of Tenku RyuGin 

2017 June – Seasonality of Japanese Produce

Check out our latest tasting menu presenting the seasonality of Japanese produce!

For reservation and inquiry, kindly contact us by calling 2302 0222 or email: info@ryugin.com.hk.

2017 May – Seasonality of Japanese Produce

Check out our latest tasting menu presenting the seasonality of Japanese produce!

For reservation and inquiry, kindly contact us by calling 2302 0222 or email: info@ryugin.com.hk.

2017 April – Seasonality of Japanese Produce

Check out our latest tasting menu presenting the seasonality of Japanese produce!

For reservation and inquiry, kindly contact us by calling 2302 0222 or email: info@ryugin.com.hk.

Awarded OAD Top 100+ Asian Restaurants 2017

We are delighted that Tenku Ryugin has debuted at No. 30 on the brand new “Opinionated About Dining Top 100+ Asian Restaurants 2017”! Thank you very much for your support!  For details, please visit the following website: http://www.opinionatedaboutdining.com/2017/asia_fr.html

Awarded SCMP 100 Tops Tables 2017

Thanks to all of your support, we have once again enlisted on to the SCMP 100 Top Tables. We cannot express our gratitude by words but surely we shall work even harder to delight you with exceptional gastronomic experience at Tenku Ryugin!

The Rite of Spring

The warmth of Spring sunshine awakes the earth and sea while early shoots sprout from the bareroots, fishes thrive in melting sea ice. Tenku Ryugin is capturing the vibrant spirit of early spring with the seasonal ingredients in its latest menu.