Central, Jordan, Tai Po, Tsim Sha Tsui, Yuen Long | Ryutei | Teppanyaki | Exclusive Caviar, Matsumoto Wagyu, and Slipper Lobster Feast, Ultimate Sea Urchin, Wagyu, and Lobster Ten-Course Teppanyaki, Seasonal Limited 11-Course Set Menu | Prepared by Japanese Master Chefs | Ingredients Freshly Air-Shipped Daily from Japan | KKday Exclusive Offer

We had a great time celebrating my husband's birthday at Ryutei. The food were amazing and the staff were friendly and professional.

V good service and foods

This restaurant charged 10% service charges on original price But didn’t mention when l made the reservation 🤬🤬🤬 I won’t visit this restaurant anymore

very reasonable price for the quality of food

Service very good , food overall good. and corkage free and no extra charge for cutting cake, good for celebration or party with friends or family

Nice food, nice service

yummy food, fushion decor, super delicious. Rich experience chef (local but station in Japan for 2 yrs)

Service and vibe generally nice, but the portion of the food a little bit small, good value for money

The food tastes good and looks great 👍🏻 The waiter is also very friendly! But the only downside is that you can't sit at the bar, if you can, the experience will be better

The Temperature on the Teppanyaki Plate: A Feast for the Taste Buds Stepping into this teppanyaki restaurant, the warm lighting instantly creates two worlds. The environment is simple yet clean, the chefs and waiters' smiles are just right, their movements are swift and professional. From the moment we were seated, a comfortable and reassuring atmosphere subtly spreads, as if foreshadowing a meticulously cared-for feast. Let's start with the food as a whole. Frankly, many dishes were decent, nothing particularly amazing. For example, some meats were a bit bland, and the cooking time lacked a memorable touch, falling into the "acceptable" category. However, what truly made this dinner shine wasn't entirely on the teppanyaki plate. During the meal, we inadvertently showed a slightly indifferent reaction to a seafood dish. This subtle expression was noticed by the perceptive waiter. After a quiet conversation with the chef, he quickly and sincerely apologized and offered us another fresh seafood dish as compensation. This gesture went far beyond a typical "remedy." It conveyed an ultimate focus: the restaurant cared not only about the food, but also about the genuine feelings of its diners at every moment. That warmth of being valued and listened to instantly gilded the entire evening. Of course, there were still eye-catching dishes. The lobster was grilled to perfection on the teppanyaki grill, its meat springy and sweet, showcasing the true flavor of the ingredient. The oysters were plump and juicy, a fusion of sea and water, one of the highlights of the evening. The most memorable dish was the sea urchin, not prepared with fancy techniques, but served in its original form with a small spoon. Its bright orange-yellow color melted in the mouth, its rich sweetness and ocean flavor lingering long afterward—truly of superior quality. Leaving the table, the satisfaction went beyond just the stomach. This meal taught one to deeply understand that the soul of a restaurant sometimes lasts longer than the stimulation on the palate. The chef's focused movements on the teppanyaki grill, combined with the waiters' constant observation and sincere responses, intertwined to create a way of hospitality even more precious than perfect taste. The food may be ordinary at times, but the customer-centric warmth gives this restaurant a unique and memorable place amidst the dazzling nightscape of Central.