"Ryota" 🇭🇰 | Yoneshiba Ren 1-star Kappo cuisine 🎖️

🌟Michelin star for 6 consecutive years🌟 💰$1,500 - $2,000💰 Summer Dinner Menu $1,280/pp 🍑白桃と帆立 白和え キャビア添え Hokkaido scallops are thinly sliced ​​like petals, with pure sweetness Covered with white peach jelly from Yamagata Prefecture, crystal clear, elegant and not greasy🥰 With whipped silken tofu mousse, the texture is light as a cloud, with a light bean fragrance Decorated with black pearl-like caviar and shiso flower spikes, a burst of salty and fresh🌊 🫔鲇と瓜春巻き Using summer seasonal freshwater river fish The meat is delicate and tender with a unique algae fragrance👍🏻 The outer layer is wrapped in a thin batter and fried to form a golden crispy shell, light and translucent Lock in the fish juice with shiso leaves Decorated with shredded yuzu 🍊 🦪Abalone and eel small pot❣️ Rishiri kelp is cooked in a clay pot, and the dried kelp is cut into an amber-colored soup stock Selected live abalone from Hokkaido, the meat is thick and tender Added with shark dorsal fin needles, the fin needles are crystal clear like bird's nest Abalone has a deep umami flavor of marine minerals 🦈 The aftertaste of shark fin gelatinous wrapping is a luxurious interpretation✨🥰 🌽Cold steamed chawan mushi❣️ Chawan mushi, the steamed egg melts on the tip of the tongue, and the umami flavor of the soup slowly emerges With extremely high sugar content sweet corn from Tokachi, Hokkaido Vacuum extraction of corn essence greatly increases the sweetness😝 Sprinkled with fried tempura corn kernels, the caramelized corn aroma explodes Decorated with Hokkaido shrimp sashimi Rich in layers👍🏻👍🏻 🍣Today's creations ▫️Grilled Kichiji Sashimi❣️ Use Kichiji from Nemuro, Hokkaido Grill the fish skin with Bichinaga charcoal until slightly charred, the skin is crispy and the fish meat is sweet ▫️Tuna marinated in sauce Lightly marinated in thick soy sauce, mirin and sake sauce for 12 hours 🍶 Deep ruby ​​red fish meat, concentrated and tender🐠 ▫️Yuzu pickled Toro Use the most plump and marinated parts Marinated in freshly squeezed yuzu juice, citrus vinegar and light soy sauce Melts in the mouth, with a fresh fruity aftertaste 🍊 🐄Wagyu and Undan squid hand-rolled sushi❣️❣️ Japanese A5 Wagyu fillet tartar, rose pink Hokkaido horse dung sea urchin, full orange-yellow color The texture is as smooth as butter, with a rich mineral aftertaste🪄 Selected Australian Tasmanian black truffles🤎 Shaving before serving, the aroma bursts instantly Truffle slices cover the whole bowl like snowflakes ❄️ Complex aroma with soil, nuts and musk 💕💕 🐠Kichiji and Toro eggplant, grilled and cooked Direct charcoal grilled Hokkaido Rausu-produced Kichiji The skin is bright red like maple leaves, and the fish skin is roasted to lock the gelatin 💜 The middle layer is translucent orange-red fish meat, the meat is white and tender The fat is like honey, with smoked eggplant, and the aroma lingers 🍆 🐮Omi Wagyu charcoal grilled Japanese style sous❣️ One of the three major Japanese Wagyu, Omi Wagyu Originated from Tajima beef in Hyogo Prefecture Raised with a unique formula of wheat and rice bran Grown by drinking the mineral-rich water of Lake Biwa 💦 Marbled pattern Grilled with charcoal, the meat is rich and tender 🔥 The fat is sweet and melts in your mouth ❤️❤️ 🦀Maohair crab vegetarian noodles 䔿菜❣️ Wrapped in lotus leaves, a specialty aquatic plant in Akita Prefecture, Japan The tender leaves are wrapped in transparent gelatin, and the taste is like dewdrops bursting🫧 Female crabs from Hokkaido, the crab roe is full like orange honey, and the crab meat is tender and sweet💗 Served with iced, very fine hand-stretched vegetarian noodles, the taste is like silk sliding through the throat The richness of the crab and the clarity of the vegetarian noodles are complexly intertwined 💥 🍈メロン クリームソーダ Shizuoka Prefecture honeydew melon, the emerald green flesh is fragrant Aromatic and rich aroma Rich and juicy in the mouth With homemade ice cream, the elegant taste is mouth-watering💖 Highlights✨ Chef Kanezawa Ryota has worked in many Michelin restaurants HANGATAMI, The Ritz-Carlton, Osaka Roka, London and Zuma, Hong Kong, are superb chefs🌟 Taste👅: 4.43/5 ❤️❤️ Environment🏠: 4.35/5 ❤️ Service🗣: 4.32/5 ❤️ Return rate: 4.40/5 ❤️❤️ ⏰ Mon - Sat 12:00 - 15:00| 18:00 - 23:00 📍21F, 18 On Lan St, Central #Hong Kong #Hong Kong Good Places #Hong Kong Food #Hong Kong Food Guide #Hong Kong Check-in