News

Love Story at Tenku Ryugin

A love story between our Chef de Cuisine, Chef Hidemichi Seki and Head Pastry Chef, Chef Mizuho Seki exclusively brought you by Michelin Guide Hong Kong Macau. Here we wish you a love-filled Valentine’s Day.

To know more about our two talented chefs who keep elevating our cuisine to new levels, please visit: http://globallink.com.hk/tenkuryugin

Full story: https://guide.michelin.com/hk/hong-kong-macau/people/power-couples-meet-the-dynamic-couple-behind-two-michelin-starred-tenku-ryugin-in-hong-kong/news?currency=HKD

Stimulate Your Senses with a Sumptuous Winter Feast

Winter is a festive season with plenty of amazing ingredients. Fishes are fatty while an array of seafood and unique mountain vegetables are best in season. Everything has a rich and complex flavour. The great variety allows Chef Seki to create a lot of contrast in taste and texture across every single dish, offering food lovers a stimulating roller coaster ride of sensual experience. Not to mention, this 13-course winter menu is the most ambitious one at Tenku Ryugin by far. The array of winter delicacy is set to give you plenty of warmth and leaves you a nourishing and memorable experience across all senses.

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

Two Michelin Stars in 2018

Receiving two Michelin stars together with so many top chefs in the region is a truly surreal moment. Also it is definitely an honour for Tenku RyuGin being invited as one of the guest teams among the star-studded line up, sharing our culinary vision with 500 guests at tonight’s gala dinner.

Tenku RyuGin is a young and energetic brand created along the heritage and sophistication of Japanese cuisine, having lots of potential to age and evolve. By incorporating local elements into our cuisine, it gives new interpretation to the essence of Kaiseki with a lively and modern approach. Once again, thank you for the support from food lovers all around the world and we promise to innovate for a more exceptional dining experience.

Hidemichi Seki
Chef de Cuisine

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.