Indulge in the best autumn seasonal ingredients and produce from Japan and all over the world

At Ryota Kappou Modern, seasonality-driven contemporary Japanese fare is at the heart of the cuisine. To welcome the cooler weather, the restaurant has chosen the best autumnal ingredients and produce from Japan and all over the world. In the new Autumn Tasting Menu, diners are invited to experience variations of traditional Japanese dishes served in a modern style of presentation.

Yamaguchi Tilefish Kaburamushi
Sourced from Yamaguchi prefecture, tilefish is served using a combination of two traditional cooking methods: the kaburamushi method involves steaming the fish together with grated turnip, while tai kabura refers to the use of fish stock to cook the turnip instead of steaming together. 

Nippon Seasonal Sashimi
Hokkaido Botan shrimp is marinated by chef Ryota’s recipe using Chinese yellow wine; while smoked tuna from Kyushu is smoked using Japanese rice straw. Mountain wasabi mayonnaise is served on the side.

Smoked Ikura Donabe Rice
Served in a donabe pot, this rice dish is topped with smoked Hokkaido ikura, grilled kamusu (barracuda) from Kanagawa Prefecture, shredded egg, and tonburi (known as vegetable caviar).

Ryota Kappou Modern
Japanese   |   $ $ $ $

21/F, 18 On Lan Street, Central, Hong Kong

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