Ryota Kappou ModernRestaurant, $$$$, Japanese, Central
Opens at: 12:00keyboard_arrow_down
Mon - Sat
- Sun Close
- Mon - Sat 12:00-15:00
- +852 2628 1899
- 21/F, 18 On Lan Street, Central, Hong Kong
- Private Room1 room for 8-12 persons
- Accept Credit CardYes
- Dress CodeSmart Casual
- Vegetarian DishLess than 5
- Bring Your Own BottleYes
- CorkageHK$500 per bottle
- Smoking AreaNo
- Car ValetNo
Kappo is the new kaiseki—and Ryota Kappou Modern is setting the bar high in the local dining scene. In a commercial building on On Lan Street, Ryota’s competitive edge lies in its interior design, masterfully crafted by proprietor and interior designer Louie Shum. The handsome dining space is well-lit and decorated just right, with elements coherent to Japanese culture and just a touch of modernity. The homely comfort allows guests to settle in as if they have been invited to someone’s home, where chef Ryota Kanesawa generously showcases a cascading programme of seasonality-driven cuisine, including a foie gras with pistachio cream monaka to start (or seasonal bowls of sashimi served with Japanese herbs); a chawanmushi, or steamed savoury custard with Hokkaido abalone; and an Ohmi wagyu katsu with sukiyaki purée served with seasonal black truffles. Ryota’s allure isn’t just in its daring portrayal of Japanese kappo cuisine, but also in the contemporary possibilities of this seasonally driven fare. Combined with an excellent sake and wine list and attentive service, Ryota holds the key to excellence through simplicity and control.
What to order
- Foie gras pistachio cream monaka is a fantastic starter, where foie gras is paired with a foamy light cream within two wafer halves. An excellent play on texture to begin a seasonal dining experience.
- Omi wagyu katsu with sukiyaki purée is Ryota’s play on the traditional sukiyaki. Wagyu is briefly seared and served with egg confit and sweet soy sauce as well as a generous helping of black truffles shaved tableside.
- Chawanmushi with Hokkaido abalone is proof that Ryota polishes traditions well with seasonal ingredients. The savoury custard was just-set while the abalone from Hokkaido offers more umami and a unique tender texture to the otherwise silky dish.
While the kitchen bar seating is most sought after hot spot at Ryota, the tables by the window offer pristine plush sofa seating with the best city view of the central district.