Dinner at RyuGin Hong Kong

Dinner at RyuGin Hong Kong

at Ryugin on 29 September 2017
Photo Views
Meal Views

The format has changed from 10 to 12 courses, and the classic hot/cold dessert has been taken off the menu. Dishes still show classic flavors as well as some modern techniques.

Full account of dinner is here:

8 / 10

Uni, namanori seaweed and shiromiso paste with superiore Chinese broth jelly (海胆 生海苔と白みそのピュレ 上湯の煮凝り)

Hairy crab dumpling soup, chrysanthemum, aroma of matsutake (毛蟹真蒸のお椀 黄菊 松茸香る)

Charcoal grilled river eel