Ryota Kappou Modern

Ryota Kappou Modern is on the 21st floor of 18 On Lan Street in Central, with floor-to-ceiling windows, designer furniture and artisan tableware. Chef Ryota Kanesawa, a former sous chef at Tenku Ryugin, leads the kitchen and pairs Japanese ingredients with European technique. The restaurant holds one Michelin star.

Only chef-led set menus are served, built on seasonal produce from Japan and further afield. The signature Omi Wagyu katsu with black truffle and egg confit takes its cue from sukiyaki, and past menus have included monkfish karaage and grilled French pigeon with kumquat and wasabi sauce. Lunch starts at HK$880 and the premium dinner tasting at HK$1,580, plus 10% service.

It suits diners who prefer a lighter, less formal take on kappo, and the dinner menu can be matched with sake that the restaurant distributes itself. Book through Bistrochat or WhatsApp. Cancellations within 48 hours carry a fee, so confirm numbers early.