2-min walk from Exit K, Central MTR Station continue reading
Awards and Titles
Asia's 50 Best Restaurants (2017)
Opening Hours
18:00 - 00:00
Mon - Sat
18:00 - 00:00
Payment Method
Visa Master AE Cash
Other Info
Alcoholic Drinks
May Bring Your Own Wine Details
10% Service Charge
Signature Dishes
Fried quail Leather jacketfish tempura Smoked silverfish tempura
Review (23)
Level4 2018-05-07
酒類選擇多,但地方好逼好迫,轉身亦困難,但話哂收緊一線高級餐廳價錢。今日再來食,味道其實唔錯,整體應該有 Michelin Star 一星水平,最大賣點係有創意,而且有幾味幾好食。但始終 service 同坐位要扣分。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Hard to find - just a blank door - modern, clean, industrial design. Small. Great for solo or couple. Menu changes often (someone said daily!) and is divided into three sections: raw (sashimi, oysters, etc.), smaller, and bigger. I went with a sashimi selection, the Kurodai black bream, and the Hotate scallops. Everything was superb. Well balanced tastes and sauces that complemented but did not overpower. Very large whisky and sake selections. Service was excellent. But none of this comes cheap. One glass of sake and those dishes were enough to hit HKD$800. That said, this is Hong Kong so good food costs money. I will be back. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2017-08-01
I booked a table for two a week beforehand. It is more likely that you get a seat if you reserved it by email than over the phone. They also have around 10 walk in seats. We didn't order any alcohol drinks for this visit because my boyfriend is unwell so we order a bottle of still water instead. The atmosphere is very calm and comfortable with very welcoming staff. All the staff communicates with customers in english. The menu is divided into three sections: raw, small and big . Raw are mainly starters and sashimi , oysters and some light dish . Small are mainly snacks. Bigs can be shared between two. My favourite dish for the whole night is the uni with yu zi crumbles and the kagoshima beef with raw egg yolk and mushroom ! That was lit The only down side is that they don't have a dessert menu otherwise it would have been a perfect meal continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2017-06-06
I walked into Ronin with elevated expectations; reviews had been good, it’s on the top 50 restaurants in Asia list, my friend really enjoyed it the first time she went… but overall, I can’t say it was anything more than “not bad”. Food was good, liked the vibe, drinks were interesting; but to be worth it, a meal at this price point really needs to pop; good/fine/decent just isn’t enough.Over the course of the meal, only 2 dishes (Mizuna dish and Fish Tempura with Shiso) really impressed me, and they were successes of execution, not of extravagance. Not to say Ronin is wasteful per se, but given the quality/luxuriousness of ingredients used, more dishes should have been knockouts.Here are the dishes – sorry about the horrible descriptions, but it’s been 2 months. I couldn’t summon either the enthusiasm or the hatred to write this review sooner.Fresh oyster with caviar – fine but who gets excited about an oysterDish of various sushi/sashimi (4-5 varieties) – some interesting combinations e.g. with yuzu but the best piece amusingly was the unaltered piece of snapper.Crab meat with Uni – this one made me sad. I mean come on… crab (YUM) x uni (YUM) should work right? but… it just didn’t. I don’t know why. Maybe uni needs to be paired with a milder base (rice?) so that ocean-y taste really comes through. This pairing felt like both ingredients were wasted. Was very fresh though.Portabello mushrooms with Mizuna and… I’ll be honest I forgot what this was. It was excellent though – my 2nd favorite dishGrilled mollusc (forgot the name) with butter – good but nothing amazingFish Tempura rolled with shiso leaf – the most impressive dish of the night. Presentation of the fish is great (spirals are creepy!) and love how it’s served with just salt. Shiso also really works with tempura as a contrast to the heaviness – fish was perfectly cooked, flaky and soft. Wonderful.Some grilled fish – unmemorable but fine… can’t even tell you what kind of fish. Amberjack collar – the only less-than-decent dish of the night. Tasted like it was thawed poorly.Eel and Pickle Rice bowl – tasty way to end the meal, but pickles with anything is a winner for me.Final Verdict: No one could say it was bad, but I can’t recommend this meal at that price. Possible it was an off night - willing to try again. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Hong Kong has always got a reputation as a city with a complicated dining scene. We don't need to look too far to discover all these fine dining restaurants which are places to see and to be seen in the city. Then there are these upscale but low profile places which are intentionally made to be very private and hard to find. Ronin is obviously the latter.Hidden behind the grey-colored sliding door is Ronin, a 20-seat Japanese influenced izakaya on On Wo Lane in Sheung Wan. It's yet another wonderful concept brought to us by Matt Abergel who also owns Yardbird.Ronin has slowly gained the reputation as an excellent speakeasy Japanese tapas bar over the years. Of course, a wide selection of wine and sake is crucial to the making of a speakeasy bar. Look at all these different labels here, brilliant!I really like the way they designed this tiny space. Every inch of space was used to perfection. See how I managed to find just enough space for my cola. That's beautiful.Ronin's food menu is a fish oriented one that changes daily based on what's available from the market. They also have a market tasting menu reasonably priced at $980 for anyone interested in sampling a bit more variety.Before I start placing my order, here comes a small amuse bouche of broccolini with ginger and dashi to kick off my evening. That was pretty refreshing.Shima aji (striped jack) sashimi ($70) - Pretty thick slices. Love the firm texture and rich flavor. They have ice on the bottom to keep the temperature right too. Very thoughtful.Hamachi yellowtail sashimi, shitake, mizuna, negi soy ($180) - A lot of reviews on Ronin touched on their tiny portions so I was pleasantly surprised when my plate of hamachi sashimi showed up.I thought this dish could easily accommodate two people but I was more than happy to take on it on my own. The hamachi yellowtail sashimi was nicely flavored with negi soy combining well with the shitake mushrooms, diced mizuna and garden green. Very nice.Black pilsner battered, smoked amadai tilefish, black sugar kewpie ($170) - I was really tempted to go for their Kagoshima beef with sukiyaki egg yolk, one of the few non-fish items on the menu but since it's served as a carpaccio, I decided to pass in favor of some cooked food to wrap up this meal. I ended up getting their black pilsner battered amadai tilefish instead.This was the chef's modern take on the British classic Fish and Chips. I love that tiny and crispy batter lightly flavored with black pilsner beer. Interestingly, the dish was paired with a small glass of black pilsner.The amadai tilefish was really meaty and it was exceptionally tasty under that golden brown colored, pilsner flavored batter. I thought the black sugar kewpie (Japanese style mayo) was a pretty nice touch too.I'm not sure about Ronin being the 45th best restaurant in Asia yet (according to the folks behind Asia Best 50 Restaurant, they are!) but one thing was certain, I would definitely be back for more pretty soon. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)