Date of Visit: December 26 2014
So I am back at RyuGin Hong Kong again…this time with my Bro to celebrate his birthday. My last visit with mom was enjoyable (here), so I thought I should splurge again for my Bro’s special occasion! The 3 of us had been to Ryugin Tokyo earlier in the year too (here)
We didn’t order the signature RyuGin Sake this time, but instead opted for a more ‘competitively’ priced hot sake. 😆
Monkfish liver from Hokkaido and ‘aka’ clam with spring onion in mustard miso sauce
Simmered abalone with winter vegetables served with grated radish sauce
Love the presentation!
Shiitake mushroom egg custard topped with Matsubagani crab
Whilst I had the substitute without crustaceans, due to my allergy
Shiitake mushroom egg custard topped with simmered scallop
Poached oyster and mashed turnip soup in winter style
Assortment of Sashimi
Fishes flown in directly from Japan! Try as I want to, I can never recognise the fishes – except tuna (pink) and salmon (stripey orange)! 😁
Loved how the chef plated the course: Using salt to draw a mountain scenery
I really like this, I think it might be razor clam (?)
Charcoal grilled Alfonsino served with crispy scales.
Yes, the citrus is from a province in Japan!
The crispy scales were the highlight
The lump in the middle is the salty preserved yuzu peel
Wagyu ribeye sukiyaki with onset tamago
The egg is from Japan as well…😆
Thinly sliced beef hidden under the simmered carrots, leeks and onions
Brilliant gooey orange colour – double yums 😋
Sea-urchin rice with pickled vegetables and miso soup
This is the traditional set denoting the end of the savoury course in a Japanese degustation meal.
Being spoilt with the theatrics of desserts, needless to say, I am quite disappointed with the rather under-whelming presentation…no theatrics of dry-ice…
Powdered sorbet pear
Cooked pear added after I cracking open the miniature pear
Deep-fried sticky rice spring-roll with ice-cream
Quite a traditional dessert
Matcha, personally prepared by the maitre-d to finish off our meal.
Overall, the meal was good – utilising the freshest ingredients ALL air-flown from different regions in Japan – as expected of a 3-starred Michelin Restaurant 😗, but unfortunately a rather straight-forward text-book execution with not much of a ‘wow’ factor after a couple of visits.
But what is a birthday without a cake? So off we went to Robuchon for our 3rd dessert…😗