A roaring dragon flying across the sky through cloud layers, every move is confident, impressive and seamlessly powerful. This is Tenku RyuGin. As the first overseas branch of the legendary 3-Michelin-starred Nihonryori RyuGin, Tenku RyuGin strives to create the impeccable culinary experience as in Tokyo with a breath-taking view top on the 101/F at the International Commerce Centre. Being one of the best restaurants in the world, our contemporary kaiseki features only the season’s finest ingredients with ultimate creativity and precision to truly reflect an exquisite taste of the season.
2 Michelin Stars for 6 Consecutive Years
SCMP 100 Top Tables 2018
MEET OUR CHEF
Hidemichi Seki – Chef de Cuisine
Originated from Saitama prefecture, 36-year-old Chef Seki was born into a family that runs a Cantonese restaurant, which has embarked his interest in food at an early age. Since the age of 18, Seki commensed his culinary adventure at top kaiseki restaurant, where he met and trained together with the now Owner and Executive Chef of Nihonryori RyuGin, Chef Seiji Yamamoto. In 2003, Seki joined the opening team of Nihonryori RyuGin mastering his Japanese culinary skills for 7 years then explored his international culinary horizon in Spain. In 2012, Seki was invited by Chef Yamamoto to join the opening team of Tenku Ryugin as sous chef. With his talent and indispensable contribution, Chef Seki became the Chef de Cuisine of Tenku Ryugin in 2015.
MEET OUR CHEF
MIZUHO SEKI – Head Pastry Chef
Mizuho Seki started her culinary journey in 2005 at the legendary Taillevent Paris, followed by the position as Pastry Chef at some of the world’s most celebrated establishments including Helene Darroze Paris, Sant Pau Tokyo, Torreblanca and El Bulli in Spain. In 2010, Mizuho headed back home and became Pastry Chef of Nihonryori RyuGin and Bulgari Tokyo-Osaka Restaurants respectively. In 2012, she joined the opening team of Tenku RyuGin in Hong Kong and later moved on to Tate Dining Room as Head Pastry Chef for a year, achieving the restaurant’s first Michelin star with the team. In 2015, Mizuho has been appointed as Head Pastry Chef of Tenku RyuGin, orchestrating an array of exquisite desserts at the Michelin-two-starred contemporary kaiseki heaven alongside her husband, Chef de Cuisine Hidemichi Seki.
101/F, INTERNATIONAL COMMERCE CENTRE, NO. 1 AUSTIN ROAD WEST, TSIM SHA TSUI, KOWLOON, HONG KONG
Opening Hours:DINNER – MONDAY TO SUNDAY
6PM – 9:30PM (LAST ORDER)
Dress Code:SMART CASUAL – COVERED SHOES, LONG PANTS AND COLLARED SHIRTS ARE REQUIRED FOR GENTLEMEN
Contact Us:(852) 2302-0222