RyuGin - From Roppongi (Tokyo), a well-known kaiseki restaurant, bearing the same name, expanded its first overseas outlet in Hong Kong. It only has one 10-course tasting menu served based on the finest seasonal ingredients available
Lightly simmered spring vegetables with ice fish in "Okaki (rice crackers)" on a boat of sasa bamboo - A nice opening to tease one's palate. The fish was not oily, the veggies had light flavor and showed texture contrast - I enjoyed the crunchy bamboo
Hot egg custard topped with yuba and sea urchin - The chawanmushi (the organic egg was brought from Kyushu) was smooth and tasty with heavenly uni. The clean tofu skin added some complexity to the overall dish while the wasabi would reduce any cloying taste (if any)
Quickly simmered "Iidako" (seasoned baby) octopus and refreshing wasabi cucumber salad - The octopus was surprisingly lovely, not simply chewy. It worked well together with the seaweed and the crunchy salad
Soup of simmered abalone and scallop dumpling with fragrance of "Fukinoto (butterbur buds)" - The ichiban dashi was flavorful; the spring butterbur was delicate and a bit bitter as expected. The slow-cook abalone was tender and delicious; the scallop dumpling (with green soy beans) was a bit sweet - wonderful dish!
Sashimi of "Yokowa" baby tuna served with spring onions, fragrance of shiso leaf and lime - A lean and fresh tuna that melted in my mouth; about as good as chu toro, delicious! This young bluefin tuna was around 35 cm in length and usually only available during spring season
"Amadai" tile fish wrapped in kadaif with aroma of binchotan salad of five green colors - A perfect piece of tender and well-cooked amadai (1st deep fried, then grilled on white charcoal); very flavorful. The refreshing salad (green apple, mint etc.) would 'remove' the fish's grease - another great dish
Sukiyaki "Kuroge Wagyu beef sirloin" served with white asparagus, morel mushroom and onsen tamago - The barely cooked beef was succulent with sweet sukiyaki 'sauce' that worked well with soft-boiled egg. The French morels were fragrant and delicious while the asparagus was Ok. I liked this a lot ..
Rice simmered in "Sakura tea" with deep fried "Sakura shrimp" from Surugawan Bay - The Japanese rice with gummy kernels and covered in briny sweet shrimp is very comforting. Chef Sato did a great job to bring out the small shrimps flavor; the miso soup was light and sweet
Fruit tomato poached with "Umeshu" encased in a fragile glass - The 'glass candy' and granite at the bottom were to add some dimension to the fresh and sweet Shizuoka tomato. The tomato quality was comparable to the one from Passard's garden
Meringue of Sakura flowers served with almond flavored ice cream and fresh strawberries - Put together the sweet meringue, strawberries, light flavor almond ice cream as well as azuki bean to get the best out of this dessert. Overall, not too bad
The dining room - The setting was minimalistic and simple with rather low lighting; the tableware (china) is very beautiful. The restaurant offers spectacular views of Hong Kong harbour