Friends recommend this store, the environment and taste are good!
The two-Michelin star restaurant, reserved in advance, has a great seating view, and you can see the night view on both sides. I ordered a set menu of 2100 Hong Kong dollars per person, two, and 990 Hong Kong dollars for tea. It's more expensive than Japan. But the service attitude is super good. Hokkaido's top sea urchin with fresh tofu skin steamed, abalone, abalone, foie gras and sweet chestnut with risotto, Hokkaido hairy crab top matsutake soup, Arctic sea bream and other sashimi, the ingredients are fresh, although one by one, looks exquisite. The grilled white sweet sea bream has crispy scales, juicy flesh, and Kumamoto tomatoes. It is delicious. Miyazaki Wagyu beef and katsuobushi broth is shabu-shabu, and the Japanese beef has a good taste. Charcoal grilled Japanese big eel-style okonomiyaki, the eel is a bit scorched. The secret dessert is -196 degree pear with +99 degree pear jam. The pear shape is very realistic. A shop worth eating.
Sky Ryurin is a high-end Japanese cuisine. The cuisine is very exquisite, the ingredients are fresh, and the view by the window is first-rate. You must book in advance. If you can, book the first table for the best view and the best view. The food is of good quality, the taste is light, the eel is not as delicious as expected, and the service is very Hong Kong style.
A Japanese restaurant that has been selected as a Ctrip Gourmet Restaurant, is also a two-Michelin star restaurant. The environment is simply first-class. It is worthy of a Michelin-level restaurant. The taste is really nothing to say.
The restaurant is located on the 101st floor of Global Trade Plaza. In the summer, the sunshine is long, and I take a seat at 7 o'clock in the evening to take a bird's-eye view of Victoria Harbour and watch the sky gradually blue until night falls and the lights are bright. It really adds a lot of points to this meal. Of course, if there is a foggy weather, you may not see anything...The restaurant menu changes according to the season, using fresh ingredients that are airlifted from Japan to Hong Kong or Hong Kong that day.