Ryota Kapou Modern
Pairs of vintage Italian armchairs hug the window-facing wall looking out over the city’s magnificent skyline. In the far end corner, a green floating banquette is faced by modern windsor chairs and a small ficus tree. An almost art deco inspired saucer shaped pendant illuminates an elaborately grained marble table in the private dining room.
Amongst these unexpected touches there are still elements of tradition visible, walls lined in washi paper, metal detailing, large swathes of expertly matched natural stone, and the hand crafted ceramics that Shum and his team commissioned from three renowned ceramic artists from Japan - Shusaku Ichino, Akihiro Nikaido and Sogo Takashi.
Of all these elements its the kitchen, that was custom designed for the space, that Chef Ryota Kanesawa says unsurprisingly is his favorite element within the new restaurant. Formerly of Zuma and two Michelin-starred restaurant Tenku Ryogin, Chef Kanesawa says he had dreamed of this kitchen for some time. It’s the open kitchen, giving the chef a direct view over the dining room, that make this a true Kappou style restaurant.
Through multiple courses in a selection of tasting menus you’ll find fresh seasonal ingredients hand selected by the Chef himself to showcase the simplicity for which his cuisine has become known, and expertly paired with a selection of sake as a surprising as the space itself.
Text / Suzy Annetta
Images / Dennis Lo