Kappo Rin

In June, Shrines all over Japan hold a Shinto ritual called 'Natsukoshi-no-Oharai', in which they give thanks for a safe of the first half of the year. Our starter this month also decorated with traditional Japanese culture.

日本各地的神社都會舉行名為「夏越之大原」的神道儀式，感謝六月上半年的平安。我們這個月的開胃菜也以日本傳統文化裝飾。

#米芝蓮 #米芝蓮餐廳 # 米芝蓮 #香港美食 #探店 #美食 #美食日常 #美食分享 #美食探店 #香港旅游

Sansho pepper seed have spicy but citrus flavour which can enhance the flavor of fish. It is served with semi dried baby sardines in rice course in June!

山椒帶有麻味，同時又散發柑橘味, 能夠提升魚類的味道, 所以6月的御飯有銀魚仔配山椒!
#米芝蓮 #米芝蓮餐廳 # 米芝蓮 #香港美食 #探店 #美食 #美食日常 #美食分享 #美食探店 #香港旅游

The taste of refreshment is typically lighter, serving to cleanse the palate and prevent a feeling of heaviness before indulging in rich, flavorful dishes.

和え物的味道通常是較清淡, 可以在享用豐富可口的菜餚之前清新味覺, 避免太過油膩。

#米芝蓮 #米芝蓮餐廳 # 米芝蓮 #香港美食 #探店 #美食 #美食日常 #美食分享 #美食探店 #香港旅游

In addition to the taste of the food, the table setting and decoration, which are meticulously crafted, play a significant role in enhancing the overall dining experience, a hallmark of Japanese cuisine."

除了食物的味道， 精心設計的餐桌佈置和裝飾對於提升整體用餐體驗發揮著重要作用，這是日本料理的標誌。

#米芝蓮 #米芝蓮餐廳 # 米芝蓮 #香港美食 #探店 #美食 #美食日常 #美食分享 #美食探店 #香港旅游

The chef artfully combines diverse cooking styles and seasonal ingredients to create a unique and innovative wagyu course menu.

主廚巧妙地結合了不同的烹飪風格和時令食材，創造出獨特而創新的和牛菜式。

#米芝蓮 #米芝蓮餐廳 # 米芝蓮 #香港美食 #探店 #美食 #美食日常 #美食分享 #美食探店 #香港旅游

Our menu features not only cooked seafood but also a selection of seasonal sashimi, offering a unique and varied dining experience.

我們的菜單不僅包括熟製海鮮，還包括精選的時令刺身，提供獨特而多樣的用餐體驗。

#米其林 #米芝蓮

Somen, a staple of Japanese summers, becomes even more appetizing in the heat when combined with seasonal seafood and vegetables.

素麵是日本夏季的主食，與時令海鮮和蔬菜搭配，在炎熱的天氣中變得更加開胃。

#米其林 #米芝蓮

There are different floral arrangements in the restaurant every week, together with chef’s design of seasonal menu to make you feel the arrival of the season.

餐廳每週都有不同的花藝佈置，搭配主廚設計的時令菜單，讓您感受季節的到來。

Flower arrangement by Ms Kuroda

#米其林 #米芝蓮

The Sansho pepper, renowned for its vibrant bloom, enjoys a brief flowering period of just 7 to 10 days annually. This ephemeral beauty, coupled with its rarity, positions it as a coveted, premium ingredient within culinary markets. Its robust aroma makes it an exquisite complement to both meat and fish dishes, enhancing flavors with its distinctive character.

山椒以其鮮豔的花朵而聞名，每年的花期很短，只有 7 至 10 天。 這種轉瞬即逝的美麗，加上其稀有性，使其成為市場上令人垂涎的優質材料。 其濃鬱的香氣使其成為肉類和魚類菜餚的精美搭配，以其獨特的特性增強風味。

#米其林 #米芝蓮

“Exciting news – our new sake pairing option is here! Select any 3 from our curated list of 6 premium sake brands, handpicked by our head chef to perfectly complement our seasonal menu.”

「興奮的消息——我們有新的清酒搭配選項！ 從我們精選的 6 個優質清酒品牌清單中選擇任意 3 個品牌，這些品牌都是由我們的主廚精心挑選的，以完美配搭我們的季節菜單。”




#米其林 #米芝蓮

Love is best savored with delectable cuisine.
Happy Valentine’s Day!

愛情最好是配上美味佳餚來品味。
情人節快樂！

#米其林 #米芝蓮 #2024

Kappo Rin and the team wish you a Good Luck of the Year of Dragon!

割烹凜和團隊祝大家龍年吉祥!

#米其林 #米芝蓮

In Japanese culture, pine tree is the plant of the New Year. The pine tree stands tall with its branches and leaves spread out, just like a welcoming gesture, and is paired with noble chrysanthemums to welcome guests.

在日本文化中, 松樹是新年的植物, 松樹屹立, 枝葉張開的姿態 , 就如歡迎的手勢, 再配上高貴的菊花, 迎接客人的光臨。




#米其林 #米芝蓮 #2024

We would like to say thank you for your support in 2023 and hope all of you have a delightful and blessed 2024.

We look forward to seeing you at our counter as we celebrate both another year coming to a close and the new year festivities.

我們衷心感謝您在 2023 年的支持，並希望大家度過一個愉快而幸福的 2024 年。

我們期待您的光臨和我們慶祝一年即將結束和新年的活動。




#米其林 #米芝蓮 #2024

Kappo Rin will operate from 25-30 December as usual! We wish you a Merry Christmas and Happy Holidays!

割烹凜將於12月25日至30日照常營業! 我們祝大家聖誕快樂和節日快樂!




#米其林 #米芝蓮 #2024

This year, in addition to our regular menu, we have started a crab course only available in December.

Our head chef Furukawa, who served as sous chef for 7 years from the opening of the restaurant in Tokyo, a Michelin starred restaurant for 9 consecutive years and extremely hard to book, until he came to Hong Kong, will offer a crab course using 3 kinds of Japanese crabs in season in a luxurious way.

The variety of crab served will vary depending on the weather conditions in Japan as it impacts the locations from which the crabs are sourced.

*The price is at market price. For details, please inquire with reservations.

今年，除了常規菜單外，我們還推出了僅在 12月提供的螃蟹套餐。

古川主廚從一家東京的餐廳開業起擔任副廚長達7年，此餐廳連續9年獲得米芝蓮星級餐廳且極難預訂。直到古川主廚來到香港，推出3道螃蟹套餐，讓顧客能奢華地品嚐當季的各種日本螃蟹。

所提供的螃蟹品種會根據日本的天氣條件而有所不同，因為它會影響螃蟹的捕獲。

*價格為市場價格。 如需了解詳情/預訂，歡迎諮詢我們。

#米其林 #米芝蓮

Discover the rare Matsutake mushroom – a Japanese autumn treasure. These wild delicacies are hard to find, even in Japan. Limited time, exceptional taste. Book now and savor this seasonal delight. 🍽️

探索稀有的松茸蘑菇——日本秋季的珍寶。 即使在日本，這些野生美味也很難找到。 時間有限，品味非凡。 立即預訂來品嚐這當季的美食。🍽️



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Hokkaido Ginsei is a unique salmon with only about 5% of such wild salmon being labeled as true “Ginsei” Caught in Hokkaido only during the Autumn season. They are currently being served on the Kappo Rin omakase menu
The taste and texture is very different to your average salmon, we are sure you will find it delicious.

北海道銀聖是一種獨特的鮭魚，只有約 5% 的野生鮭魚被標記為真正的“銀聖”, 而且僅在秋季可以在北海道捕獲。而目前割烹凜的菜單上正有提供這款鮭魚。
它的味道和質感與普通鮭魚非常不同，我們相信您會發現它的美味。

September is month of chrysanthemum. It was believed to have the power to dispel evil spirits and promote longevity as "elixirs that bloom in the realm of the immortals."

九月是菊花的季節, 菊花具有辟邪、延年益壽的功效, 被認為是“仙境中綻放的靈藥”。

Summer is sea eel season. Served with chilled cucumber and Suizenji Nori. We are sure you will understand why it is so popular this time of the year.

夏天是海鰻的季節。 搭配冰鎮黃瓜和水前寺紫菜，我們相信您會明白為什麼它在每年的這個時候如此受歡迎。

Seasonal shaved ice is now available for dinner! Kappo Rin is the only authorized restaurant using natural ice for this speciality. We can’t wait to welcoming you to try!

晚餐現供應季節刨冰！ Kappo Rin 是唯一一家使用天然冰製作此刨冰的餐廳。 我們迫不及待地歡迎您來品嚐！

The rice course in the menu comes with different seasonal fish every month.

菜單中的米飯菜式, 每個月都會搭配不同的時令魚類。

“Hanasanshou” (The Sanshou Pepper flowers and buds) is in season now! It is more flavoursome when it is still in buds and has a fragrant taste that fills the mouth.

現正是“花山椒”的季節, 它在含苞待放的時候比起開花後更香, 另外會有種芬芳味道充滿口腔。

We have incredible sake that we serve in hand carved stunning glassware that is created by our trusted artisans in Japan.

我們用值得信賴的日本工匠手工雕刻的璃清酒杯配上極好的清酒。

Reserve our full counter to enjoy a traditional Japanese fine dining experience with your family or friends in Hong Kong.

歡迎預訂全個吧枱與您的家人或朋友享用傳統的高級日式料理。

Chef utilize different knife skills on each dish to make it more creative and distinctive.

廚師在每道菜上運用不同的刀法，令每道菜式更具創意和特色。

It is the festival of Cherry Blossoms!

現正是櫻花盛開的季節!

Delicious wagyu beef is a regular on the menu yet each month. You will find it served in different creative forms.

美味的和牛是每個月菜單的基本, 您會發現以不同的創意形式供應。



#割烹 #和牛

Whisky and ice makes everything nice.

簡單一杯威士忌加冰令所以事情都變好。



#威士忌