One of the most popular restaurants in Tokyo, RyuGin has made it to the Asia’s 50 Best restaurants for 5 years straight and currently in the 33rd position in the list. RyuGin expanded its culinary empire by opening a restaurant in Hong Kong named as Tenku RyuGin. Within just 2 years of its launch in Hong Kong, the restaurant with its exemplary menu along with an impeccable service received 2 Michelin Stars and become the much-acclaimed restaurants in Hong Kong.

Located on the 101t floor in ICC, one of the tallest building in Hong Kong, you could not ask for more with a spectacular atmosphere with breathtaking views. Following the footsteps of the traditional Japanese Kaiseki, the Tenku RyuGin doesn’t provide la carte as an option. And the seasonal menu brings with it some sumptuous cuisine that is created using some fresh and the best ingredients that are brought directly from Japan. All the chefs who have helmed the top have always set high standards and the current Chef Hidemechi Saki is no exception as he and his team always strive hard to meet the expectations of its Japanese counterpart, the Nihonryori RyuGin.

Once at the table, you’ll be provided with a menu list along with a date stamp inside an envelope cover to let you know beforehand the available delicacies for the day. Normally the menu lasts for about a month based on the availability of the ingredients. The 10-course meal consists of several dishes starting with the appetizers, some grilled and steamed dishes, soup and dessert to finish with. The 10-course meal was skillfully structured consisting of a varied collection of dishes and prepared using some of the best ingredients and beautifully presented.

Q In the Kitchen

Chef Hidemichi Seki.

Cooking naturally comes to Hidemichi Seki as his family runs a Chinese restaurant called the Guangzhou restaurant and hence the passion for food and cooking embarked on him at a very early age itself. But to become a professional chef you need to train under a professional chef and Chef Seki started his career in the much acclaimed Kaiseki restaurant where he came face to face with Chef Seiji Yamamoto, the current owner of the RyuGin line of restaurants.

When Chef Seiji Yamamoto started his own restaurant Nihonryori RyuGin in Tokyo, Chef Seki joined with him and spend almost seven years mastering his culinary skills. A short stint in a Spanish restaurant enabled Chef Seki to gain a great knowledge about international cuisine. When Chef Seiji Yamamoto opened the Tenku RyuGin in Hong Kong, Chef Seki joined as a sous chef in 2012. And in 2015 he was promoted as the Chef de Cuisine of the Tenku RyuGin.

Q Awards and Achievements

- Michelin Guide Hong Kong - Macau 2018: Two Stars ☆☆
- Michelin Guide Hong Kong - Macau 2017: Two Stars ☆☆
- Michelin Guide Hong Kong - Macau 2016: Two Stars ☆☆
Asia's 50 Best Restaurants 2016: #33
- Michelin Guide Hong Kong - Macau 2015: Two Stars ☆☆
Asia's 50 Best Restaurants 2015: #24
- Michelin Guide Hong Kong - Macau 2014: Two Stars ☆☆
Asia's 50 Best Restaurants 2014: #50
- Michelin Guide Hong Kong - Macau 2013: Two Stars ☆☆

Q The Menu

10-12-course seasonal Japanese produce tasting menu: HKD 2'000+ (depending on availability of ingredients)

Q Dress code, children and other policies.

Dress code:
- Formal and smart casual outfits are recommended. For male guests, please refrain from wearing shorts, half pants and sandals.

- Children of age under 11 year-old are not allowed in the restaurant.

Corkage fees:
- Corkage fees are $500 per bottle of 750ml of red or white wine; and $1,000 per bottle of sake, champagne, spirits and other kinds of alcohol. Each reservation can bring maximum 2 bottles of wine, sake, champagne or any other spirits.

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Show all timings
  • Monday18:00 - 21:30
  • Tuesday18:00 - 21:30
  • Wednesday18:00 - 21:30
  • Thursday18:00 - 21:30
  • Friday18:00 - 21:30
  • Saturday18:00 - 21:30
  • Sunday18:00 - 21:30

Additional Details

  • Signature Dish:?
  • Meals served:Dinner
  • Cuisine Style:Japanese

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