Ryota Kappou Modern

Floor-to-ceiling windows let in natural light and allow expansive views, while designer furniture and artisan tableware exude style. Only a kappo-style set menu is offered and the courses feature the best ingredients in season. The chef’s favourite Omi Wagyu katsu with black truffle and egg confit was inspired by sukiyaki and its flavours are in perfect harmony. The dinner set menu also includes an array of sake distributed by the restaurant itself.

Cross-border collaboration: MONOLITH TOKYO × Ryota Kappou Modern

• Two Michelin-starred chefs (Go Ishii and Ryota Kanesawa) collaborate for a Neo French × Modern kappou dinner, held in Hong Kong for two nights (June 19–20, 2025), with limited seating and HK$2,680 + 10% service per guest (early bird for POCKET members).
• This HK-based collaboration brings Michelin-starred cuisine from Tokyo to HK without flying to Japan, showcasing a culinary dialogue across borders.

Bespoke dining with dietary flexibility

• The restaurant states The Fixed Menu is decided by The Chef and asks guests to inform staff of allergies or dislikes; there are reports of a fishless menu crafted for a guest (Fishless Feast), illustrating their willingness to tailor menus beyond standard offerings.

Elevated Japanese aesthetics and sake program

• The venue emphasizes seasonal, ingredient-focused kappou dining and offers a sake wine pairing featuring New Wave, seasonal, limited-edition artisanal brewers; decor cues reportedly include authentic Japanese autumn leaves imported for atmosphere, underscoring commitment to craft.

Signature Ingredients

• Miyazaki Wagyu beef: A flagship ingredient of Ryota Kappou Modern, highlighted in the lunch course Miyazaki Wagyu Sukiyaki. This premium wagyu beef from Miyazaki, Japan is central to the restaurant’s kappou approach and represents the commitment to showcasing premier meat produces from Japan; it embodies the kitchen’s philosophy of elevating the intrinsic flavor of ingredients through careful handling and cooking.
• Seasonal produce from Japan and beyond: The Fixed Menu is designed around the best seasonal ingredients sourced from Japan and the world, reflecting the chef’s pledge to maximize the value and natural flavors of each ingredient. In keeping with the kappou philosophy, these ingredients are selected to harmonize across courses and highlight the purity and versatility of seasonal produce.

Tasting Menu (Premium)

• Premium Menu: HK$1,500 per person

Signature Dishes

• Miyazaki Wagyu Sukiyaki (Lunch Only): HK$880 per person
  • 10% service charge will be added to the above price