Tenku RyuGin has once again received two Michelin stars in this year's Michelin Guide, which marks the sixth consecutive year of receiving this prominent culinary honour since its opening in 2012. Determined to recreate the top-notch Kaiseki experience in Hong Kong, Chef de Cuisine Hidemichi Seki embodies his meticulous creativity into modern cooking techniques and brings out the best of seasonal ingredients.
In recent years, Tenku RyuGin has been evolving to combine luxurious elements and delicate flavours of both Japanese and Chinese cuisine. The result is a more distinctive character of the cuisine that brings like-no-other contemporary Kaiseki experience to connoisseurs all over the world. “Tenku RyuGin is a young and energetic brand created along the heritage and sophistication of Japanese cuisine, having lots of potential to age and evolve. By incorporating local elements into our cuisine, it gives new interpretation to the essence of Kaiseki with a lively and modern approach. Once again, thank you for the support from food lovers all around the world and we promise to innovate for a more exceptional dining experience,” says Chef Seki.
At the 10th anniversary of Michelin Guide Hong Kong and Macau Edition, Chef Seki is honoured to be invited on behalf of Tenku RyuGin as one of the guest chefs among the amazing line up including the legendary Chef Alain Ducasse, Michelin-two-starred Chef Noah Sandoval from Chicago and many other tops chefs in Hong Kong and Macau. According to the theme “Star-studded Memories”, he has particularly created a dish, “Chilled Miyazaki Wagyu Beef Shabu Shabu with Hokkiado Sea Urchin and Supreme Broth Jelly”, as a tribute to his father, who inspired him to become a chef but also intrigued him to combine the best of Chinese and Japanese ingredients and technique.