“At RŌNIN, we pride ourselves on following the Japanese tradition of eating fresh and seasonally. We’re meticulous with our fish preparation and passionate about understanding their flavour profiles and where they come from. Each night, we offer a market tasting menu and an à la carte menu, both of which vary day-to-day depending on the selection of fresh market products available. Both menus are created by Chef Matt Abergel and utilize Japanese cooking techniques for preparing fish and seafood that is locally and internationally sourced.”
Flower crab shell with crabmeat, mitsuba, and fresh uni; beef with fried garlic chips, maitake mushrooms, finely shredded Japanese leeks, and egg yolk; and sushi rice blended with kinome, sanshō, and pickled cucumber slices, topped with eel.
This sliver of a place is a modern izakaya with a superb seafood-focused menu of sharing plates. Ingredients are sourced daily from local markets, and an inspiring range of beverages, from house-infused shochus to niche wines, are on offer. Fantastic food and drink aside, what sets RŌNIN apart is the effortlessly professional service, the result of an excellent training program that ensures staff are treated with respect. In a city where hospitality staff are often treated as replaceable, this approach sets a standard that is worth following.
“Seafood and excellent libations are the twin pillars of Matt Abergel’s trendy izakaya-style dining bar.” Asia’s 50 Best Restaurants 2018
Farm-to-table organic local produce, reinventing Hong Kong heritage cuisine