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Exit C1/ D1, Kowloon MTR Station/ Exit B5/ D1, Austin MTR Station continue reading
Telephone
23020222
Introduction
Tenku Ryu Gin is a Jaanese restaruant located on the 101/F of the International Commerce Building. It is the first overseas branch of Ryu Gin from Japan and only offer guests a 10-course set menu made of seasonal ingredients. continue reading
Awards and Titles
Michelin 2 Starred Restaurant (2013-18)
Additional Information
Booking is required. Children that are less than 11 years old are not allowed in the main dining room.
Opening Hours
Today
12:00 - 15:00
18:00 - 21:30
Mon - Sat
18:00 - 21:30
Sun
12:00 - 15:00
18:00 - 21:30
Payment Method
Visa Master AE Cash UnionPay JCB Alipay
Number of Seats
48
Other Info
May Bring Your Own Wine Details
Cake-cutting Details
VIP Room
Phone Reservation
10% Service Charge
Spot payment
Review (37)
Level2 2018-04-29
1956 views
朋友設飯局於ICC101樓米芝蓮二星「天空龍吟」,自2012年「龍吟」從日本進軍香港至今我第二次前來,與同系米芝蓮三星東京六本木總店比較,水準相若出品堪比藝術品之外,還更多地把日本直送、本地食材和烹飪特色融合共冶一爐,絕對是有質素的星級餐廳。吃畢十一道菜時間大約九點多,大家匆匆道別各自打道回府,觀看年度盛事「香港電影金像獎頒獎典禮」,為香港娛樂事業打打氣!我愛香港!我愛香港電影! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
有句話說:美食其實就是一個人的見識。如果用這句話來概括這一餐的體驗,我覺得也是夠的。雖然平民如我,但基本上秉承著:『吃落肚是唔計的]這一句家訓來消費。很早就訂好位置了,指明了要corner window table,就貪呢各位有兩面海景,不枉來一趟。入座後第一個感受就是,哇,上帝視角!第二個感受就是:哇,黎我個friend好遠(因為張檯都寬闊)晚餐我們都選擇了時令日本食材懐石料理,餐廳會提前send menu過來,問下我地有無嘢唔想食,可以同佢地講聲,再更換,我地兩位小白,當然是咩都食啦!!美食即正義。齋睇擺檯,就覺得簡約又講究第一道是北海道海膽 佐中華上湯啫哩雖然造型略浮誇,但好match秋天的感覺。海膽非常鮮甜,襯著上湯啫哩的味道,感覺整個海洋都在口裡迸發。第二道 嫩煮鮑魚  燒茄子 佐抹茶泡沫鮑魚很軟滑好吃,但個人因為抹茶麻麻地,所以覺得略苦了一些。第三道 日本番茄水滴全晚最莫名其妙的一道,因為就是番茄,本味番茄,雖然很貼心的用了冰凍的餐具上菜,配合番茄的溫度,但還是覺得:嗯,就是番茄。第三道 毛蟹魚丸 佐松茸一品高湯蟹的味道不斷很突出,主要是松茸太香了。松茸有種不經處理的泥土芬芳,吃這個感覺就像置身於雨後的花園,那種濕潤的水汽夾著泥土、青草的香氣把人圍繞。第四道 精選刺身是日精選是海老和鯖魚壽司。不得不說的是海老,用花雕酒處理過,非常爽口彈牙,絲毫沒有那種黏口的感覺。鯖魚壽司上面的鯖魚真是入口即化,化成了海鮮馥郁,潤澤著日本米壽司,壽司飯也煮得恰到好處,米香反饋著鯖魚的潤,達到一種水乳交融的和諧感。第五道  鹿兒島和牛 咗芋莖腦子還停留在上一道菜的驚艷中,這一道菜沒什麼印象第六道 備長碳燒 香脆麟白甘鯛這道菜作為這個菜單的招牌,上菜的時候得到了侍應生的大力推薦。粉紅色的是梅子粉。這是一道吃了之後讓人想轉圈圈的菜,魚皮帶著香脆的鱗片,但真的燒得超級脆,一碰就碎了。然後魚皮把油脂保留下來,襯得下面的魚肉嫩到了極點。入口先感受了魚鱗的脆,再來魚皮的香,最後是魚肉的滑,讓人拍案叫絕。那麼好的魚鱗給我來一打好嗎!!!旁邊的伴碟,特別是燒銀杏,真的很普通。唉,其實單吃也是可以的,但誰讓你伴在這塊魚旁邊呢。。。第七道  麝香葡萄 青瓜 芥辣過場菜,沒什麼好說的。第八道 宮城縣傳統水鴨鍋物湯裡面是西洋菜和蓁菇。鴨肉非常好吃,好嫩好細膩,完全沒有鴨油味道但卻又夠軟滑。我還特地問了侍應生,什麼叫宮城縣傳統呀,這個傳統是什麼?侍應生非常尷尬的答不上來,就說這就是宮城縣的特別做法。再問特別之處在哪裡,已經完全答不上來了。第九道  炭燒和牛 佐 粟子釜飯栗子飯特別好吃,請原諒我心裡已經想叫“添飯”了。第十道  鮮腐竹 裹 白牡丹茶慕絲 配 竹葉雪葩最後的甜品呀,腐竹雪糕,特別香豆味,上面撒的也是黃豆粉。作為今晚的ending也算不過不失了。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2018-02-05
3594 views
2 michelin stars japanese restaurant, 101/F, one of the highest restaurant in the world! Undeniablely, this is one my of favourite restaurant. No matter the ambience, quality of food, it's hard to look for any alternatives. The sashimi are refreshing and which you rarely see them in any other japanese restaurants because they shipped those fishes from japan everyday. However, the price is quite expensive. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2018-01-19
3944 views
2018年新鮮出爐的米芝蓮指南,龍吟繼續穩守三星榮譽,「不時不食」的料理哲學充分體現在每一道菜中,菜式的食材配搭既驚喜又和諧。無論從店裏的裝潢,餐具的擺設,以及菜式設計都是極致水平。總言之,龍吟的懷石料理體驗無疑是一場味覺和視覺盛宴。位於六本木區隱蔽的小巷中,門面相當低調,入口處點了檀香,讓客人感到平靜而放鬆。餐廳面積不大,大概只有8桌,每張桌子分配到1.5個侍應,沒有人盯人的拘謹,卻充分受到及時的照應,用餐過程相當舒服。餐廳特地安排了會說中文店員服務我們,沒有語言隔閡更能夠了解每道菜的特色。上菜前店員先讓我們挑選筷子盒,因為會送給客人作紀念。餐廳只有一個Chef menu,總共有11道菜。另外可以配wine, sake, tea pairing,今次我選了wine & sake pairing,友人則選擇tea pairing。展示用第一道菜 青魚魚卵茶碗蒸這道茶碗蒸比平時的蒸蛋結實一點,入口時蛋味比較濃,魚卵相當「脆卜卜」,一嫩一脆的口感非常有層次。另外,青魚的魚肉味道清淡,完全沒有腥味。第二道菜 蟹肉蒸海膽來自 的雪蟹,蟹肉味道濃郁,有點像大閘蟹的風味。海膽雖然蒸過,仍然鮮味十足。裝蟹肉的器皿也很有趣。第三道菜 海鮮清湯用富士山水、魚、蝦丸、花菇、蕪菁燉煮而成的湯,雖然清淡,但還是非常鮮甜,即使喝完整壺湯,也不會口渴。第四道菜 河豚刺身配鮟鱇魚肝河豚是1月至3月的時令食材,野生河豚刺身肉質細膩,相反河豚的魚皮卻像海蜇般的彈牙口感,配上鮟鱇魚肝的甘香軟滑,口感和味道層次豐富。另外配上的酸汁,有助清新口腔和解膩。第五道菜 自家製煙燻烏魚子與台灣的烏魚子不一樣,只有淡淡鹹香,口感軟糯卻不黏牙,烏魚子放在木炭上,微溫,醃蘿蔔墊在烏魚子之下,蘿蔔清新爽脆,與烏魚子的軟糯形成鮮明對比。第六道菜 魚翅濃湯素麵雖然魚翅是名貴的食材,但是我認為這個菜的主角卻是樸實的素麵。魚翅熬煮而成的濃湯味道深厚,素麵順滑而有勁道,吸收了魚翅的精華後,層次同味道更升華。第七道菜 炭烤紅喉魚非常用心的一道烤魚,魚皮香脆可口,魚肉鮮嫩,實而不華。第八道菜 香煎和牛配珍珠洋葱在我的印象中,A4級數以上的和牛應該油花分佈比例均勻,所以入口時油香四溢和口感嫩滑。然而我眼前的和牛幾乎看不到有油花,不過看似平平無奇的紅肉,入口後的肉質嫩滑並帶有濃濃的肉香,配上濃郁的蛋汁,令人非常驚艷。第九道菜 香菌野菜梗雞肉焗飯 菊花豆腐麵豉湯香氣四溢的焗飯,飯粒乾身並且粒粒分明。菊花豆腐豆味濃厚。第十道甜點 烤橘子烤過的橘子把本身的天然甜品發揮到極致,配上涼涼的雪葩,非常清爽。第十一道甜點 清酒雪糕梳乎厘淡淡的清酒甜香,卻讓人有種酒不醉人人自醉的感覺。第十二道 抹茶質地濃稠,微甜帶甘,餘韻悠長,劃上完美句號。Wine & Sake Pairing一共有7種酒,分別有香檳、白酒、紅酒、清酒,配合不同菜式使整個用餐體驗更豐富。至於Tea Pairing也是有7種茶,大部分都是冷茶,有助清理味蕾。整體而言,每道菜式都給人一種清雅的感覺,強調「不時不食」與食材的原味,因此餐廳會不定期修改菜式,以當季時令食材入撰。最後,每位客人離開時,總廚都會親自出來送行,感受到餐廳對每位客人的重視。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2017-11-02
6848 views
I am writing to air my complaints about the very poor service that my wife and I have received at your restaurant, Ryugin at ICC in Hong Kong last Friday, on October 27th to celebrate my birthday. Our evening began well until we wanted to go for a cigarette break half way through the dinner. We have asked the waiter if the restaurant have any smoking area for customers but he told us we will have to take the lift back down to ground floor smoking area. We understood and respected that, so we excused our table and told him we will go for a cigarette break. However, on our way out, the waiter chased and demanded us to 'leave something valuable with him' before we can leave the restaurant for a smoke. We have never been so humiliated and treated like criminals/ thieves in our lives nor any of the Michelin Star Restaurants we have been before. This is absolutely disrespectful and unacceptable coming from a restaurant like Ryugin. In regards to the staff's attitude and lack of communication which have spoiled our high expectations of your restaurant and eventually spoiled the evening for my Wife and myself. I hope in future the quality of your service is able to match up to the quality of your food and the title of a 'so-called' Michelin star restaurant. Never have I been treated this way or to any customers at a high-class restaurant not to mention a Michelin Star Restaurant! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)