Ryota Kappou Modern

营业中

休息中

Birthday dinner. As hors d'oeuvre, we were given shrimp and awabi with consommé jelly (not on the menu).First course on the menu was 4 pieces abalone with a shrimp hidden inside. Good combination with fresh vegetables and sour jelly.Next was the clam steamed egg custard. One of my favorite dishes of the nite- perfect balanced with sweetness of clams.Forgot to take picture of crab dumpling, since not a fan of crab. Then came 2 sashimi dishes, comprising :Toro, and unagi (海鰻) sashimi fresh from Ja

そんなバナナ？あのウェートレス？ 金食い虫ですね。 when I wanna booking, she's so impatient. 我問了比較詳細點，他答不出。連今天什麼刺身不知道? 米芝蓮員工問號對話聲線又少，問多幾句就不耐煩，態度變到好像欠了你幾個億。you lost 9 people booking. ryota restaurant, please employ a professional person who can carry the Michelin.

We have booked this restaurant for months, due to the Covid restrictions on dine-in, our dinner has been postponed for a few times, and it truly didn’t disappoint! The food was great! The selection of sake was wonderful too! As you can see from the photos below, they were authentic Japanese Kappo dishes using fresh seasonal ingredients. One of my favourite dishes was this grilled Kinmedai. I have had similar dishes at various great restaurants, this is certainly the best and worth a mention

日本割烹料理我對割烹料理的印象是用時令食材，烹調出口味一流的高級日本菜。這裏完全沒有令我失望，非常推薦。廚師Ryota san為我們安排了おせち料理。おせち料理是日本新年吃的料理。把不同的菜式煮好，放在盒裏，新年的時候吃。現在很多人會買回家吃。料理款式多，烹調複雜，很是孝工夫。我本來想預訂おせち料理，但是晚了訂不到，所以能夠在這裏吃到，非常高興。而且食材非常新鮮，Toro 特別肥美；全部菜式也烹調得很好，筑煎煮、刺身、卷蛋，都是很地道的日本味道。前菜是蟹柳魚翅蒸蛋，中日合璧，好特別。主菜是和牛，油脂香濃，煎得剛剛好。sauce 偏重味，味道不錯。最後有甘鯛釜飯，飯有魚的鮮甜入味。甜品的炸紅豆米餅卷非常出色！鹹甜兼備，很特別。還有黑松露布甸，味道很有層次。這裏比我想像中好吃，會再來。

[🇭🇰香港- 中環].🔻最近咁岩食左幾間Kappo,呢間大廚處理食材同炮製每一道菜比較fusion啲,今次嘅menu標榜係用左秋季新鮮嘅食材,有毛蟹,黑鮑,金目鯛;最出色係個和牛,厚切,輕微地炸過表面,加上點埋溫泉蛋汁令到和牛更加甘香幼滑❤️最後嘅番薯甜品都好正!.🔻🍽 Ryota Kappou Modern📌 地址: 中環安蘭街18號21樓.

Due to the recent pandemic, they recently have a promotion(albeit bit pricey) menu, though after trying it, it is definitely worth the price.The restaurant was spacious and they definitely had enough social distancing. The view was also lovely.Here comes my first drink which was a great way to kick off the weekend.Their first dish was already impressive in both plating and taste. The foie gras filling was not overbearing and the fruits balanced it all well. It was also made into a bite size wher

This is my first time to come here.Even after lunch time there was still a lot of customer to full of table.The atmosphere is perfect with comfortable service during sitting table.I ordered premium dinner set with pairings.Each dishes are so beautiful plating attractive which ofcause tastes good, more than goooood.I can not compare with any kind of restaurants in Hong Kong.This is the best for me.Thank you so much for comfortable stay and perfect dishes with such a great pairings.I really enjoye

厨师根本没有摆心意下来做饭菜。那么长的淮山皮，长度不一，根本是要噎死食客。舞茸菇连底都没有切掉，就扔给你一堆，连底下的白菌都可以看见。上来的食物没有任何美感，这么难吃以及不讲究的便当，实在是让人大跌眼镜。跟服务员反映情况，厨师连句道歉都没有，让服务员传话解释原因。不好意思，你觉得来你们餐厅吃饭的都是傻白甜吗？好不好吃，有没有用心意煮出来的食物，食客是吃的出来的。并且不好意思，全世界吃过这么多米其林餐厅，从未觉得你们这一颗一星如此名不副实。服务员说话声音估计只有他自己可以听得见吧。来香港吃过这么多餐厅，这家真的是最垃圾没有之一。除非你真的想受气并且见识一下垃圾的食物，不然劝你不要来

今年第一頓生日飯。朋友知道我非常喜歡日本菜就選了這家米芝連餐廳。也許因為疫情控制了，結果昨晚座無虛席！我們是第一組到達的客人，也許因為這樣我們奪得了我個人覺得最好的位置，在主廚Kamesawa Ryota面前。結果就我觀察到只有我們才得到大廚及助手親自送餐及解釋的服務👍朋友選了6道菜式的tasting menu, 第一道是日本🍓加鵝肝，最底層是威化餅。因為🍓的酸甜中和了鵝肝的油膩，非常好吃！第二道菜是北海道鮑魚茶碗蒸。醬汁是由鮑魚的內臟弄的。鮑魚柔軟但亦彈牙。它讓我想起當年舊公司第一年春茗的鮑魚，在銅鑼灣。那像吃橡皮膠的鮑魚🤣吃完了北端的鮑魚，下一道菜就是由南端沖繩本島而來的鮪魚吞拿魚。旬之刺身包括赤身加上山藥和醬油、魚腩用炭火煙薰加上西芹醬汁、🦑刺身，全部都非常鮮甜！之後就是主菜吉烈近江和牛，和牛用皇帝菜碎弄成的吉烈外層包住，配上蛋黃和醬汁，非常好吃！我從未吃過近江牛，所以不知道該如何期望。牛肉完全沒有牛的腥味，但同時也沒有特別的牛味？而且我那塊剛好有點筋，就不算完全的入口即溶。有機會好希望可以在日本再吃一次近剛牛！（下星期約了另一位朋友試佐賀菜，看看到時候有沒有機會試試佐賀牛～）

一年前打算好好記錄低自己食過嘅好野，但工作太忙，人又太懶，就咁荒廢左呢度...估唔到再返來係因為面對疫情而叫嘅一個外賣。疫情之下百業舉步維艱，我地呢d為食仔都冇啖好食，有d感慨...睇返自己個OR帳號寫嘅第一個食評，於是再上去ryota餐廳食個lunch。但我今次想講嘅唔係我個堂食lunch，而係走時幫太太叫嘅一個便當。認識左呢度老闆Louie, 大家大吐苦水之餘, 佢當然不忘向我推銷佢餐廳嘅便當新產品，老實講佢同我講左好多關於呢個便當，一時間我都消化唔晒，印象比較深就係佢話為左保持食物質素，都反覆做左好多試驗，原來都好多學問。保溫包裝好有心思走時我都有d匆忙，冇乜為意盒便當。但返到屋企同太太打開時，見到盒飯咁精緻，誇張小小講真係有小小感動😹 打開保溫紙，入面好似盒禮物，有埋大廚謙澤良太個名號印仔打開便當，哇左一聲，估唔到外賣都可以咁精緻！話同堂食一樣未免太作狀，打個8折左右啦，但都已經好好味，留起屋企都食到呢個級數外賣，心情都唔同左總括來講，由收到便當、打開、品嚐，成個experiences都好好，感覺到成件事花左唔少心思。係都要挑剔就係價錢略貴，我買呢個要$480， 但偶爾一次，

High quality Japanese ingredients x white truffles from Alba and Tuscany, gem of the season! Exquisite presentation and great execution. Highlights were the Bowl of Wonders consisting of sea urchin, squid, and wagyu beef tartare on sushi rice (bomb combination!); the Ozaki wagyu sukiyaki (super tender and melty wagyu! three big slices!! the main course is normally Omi wagyu katsu which I'm sure is amazing as well but I can't eat crusted/deep-fried stuff so I requested a change); and the Hokkaido

service服務還好，裝修也不錯，坐位算是舒服。set lunch又多個選擇, 我們 選了signature 的再 upgrade 和牛，三個人的午餐 平均每人大概港幣900元。 如果要我打分，我也不能說價錢不合理，但就是食物水平與價錢相比仍是有距離，簡單地說：略嫌偏貴。appetizer 是龍蝦沙律，食材也不錯， 佈置也用心，是典型的日式和風西餐style ， 算是賞心悅目，跟住的冷菜三小碟，也算不過不失。 主菜較好，和牛肉計豐富，口感亦佳。但遺憾甜品有點"弱雞"，美中不足， 客觀說，這跟接近港幣900元的午餐不配。

Foie Gras Pistachio Raspberry Whisky Jelly Monaka What a beautiful edible garden !!! Colourful flowers and raspberry on top, with pistachio paste as the grassland, the silky, rich and melting taste foie gras mixed with whisky jelly as the soil and the traditional Japanese monaka (waffle made by rice) as the fence .... totally a piece of arts !!

I don’t usually eat organs but this was too pretty not to try and it was absolutely deliciousmust say it was the highlight of the whole meal! I’m guessing it’s the season for kimendai as I’ve been served a couple of times already lately and this was done perfectly supposed to mix this beef 🥩 tartare, uni, squid 🦑 and rice together and the combination was lovely was really happy to see this thoughtful dessertbecause I personally don’t eat abalone or rice I was given black truffle with uni instea

這晚來到安蘭街 21樓吃晚餐這家餐廳分別有2種menuSIGNATURE TASTING $1580 PREMIUM TASTING $2080打電話或網上訂座的時候就要揀定這晚選了 $2080的 有8道菜鵝肝 香而不膩 口感幼滑松葉蟹蒸蛋 - 蟹肉鮮甜美味 蛋亦很嫩滑湯很鮮甜 蜆煮得剛剛好晚餐裡最喜歡的一道菜鹿兒島和牛 、 海膽及魷魚 攪拌均勻後吃 👍🏻Chargrill challan duck 因為本人不吃鴨 所以早一天已跟餐廳溝通加錢轉成了和牛 普通 哈哈呢杯飲料主要作用是解一解油膩但可能我唔識欣賞 唔好飲食到最後已經有點濟 覺得個飯麻麻地所以只係食咗啲鮑魚同海膽 叫左支sake最後2人埋單 $7000左右總括來說 食材新鮮 部分菜式也很精緻及好吃但高級餐廳來說 食客對各方面要求自然高一點可是這家餐廳既環境及服務都不算特別出色 所以覺得有點不值這個價錢 我覺得可以有更多更好的選擇所以這家餐廳本人只會來嘗試一次 應該不會再來 哈哈