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RONIN (Moved) New Location

4

4

47 Reviews

Taste

Decor

Service

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Value

|

13856

Central

$401-800

Japanese

33

3

5

馬祖迪

Level3

40

0

或者每位食客到餐廳前都應該想一想抱什麼態度去用餐，在這𥚃必須要互相尊重才能感受到餐廳安排的用意因我用户等級所限，不能再多放店的門面相了，門口是個黑色大門不透光，可知進入後店𥚃就是私密的另一世界餐廳是日式海鮮主題，重點是必用本地食材也説得很對，有什麼比就地取材更新鮮？座位是兩行bar枱或4位的卡座訂了8:45位，餐廳滿滿的，建議預先訂座店員先放下Drinks Menu當我們詢問食物Menu，他指是用餐的先後次序設計是先喝一杯，再點食物第一次來，還是點了一杯Cocktail食物餐牌有分Raw、Smaller、Bigger相信這是店家的自家分類名稱而餐牌上打了日期，表示每天的Menu也有更改店員建議我們由Raw吃到Bigger，如果非常肚餓可以點選Tasting Menu 有9 course 當然是omakase，留待廚師安排選了omakase，亦必須2位都選omakase 以下9 course 全部都好吃，我點選幾款介紹餐前先吃冷西蘭花餐廳主打seafood，Raw的部分很出色，但不止在新鮮或刀功層面，而是每件有種令人難忘的複雜味道，鮮味中帶點咸、又帶點酸香中和一下，也有很微小的辣，很好吃

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或者每位食客到餐廳前都應該想一想抱什麼態度去用餐，在這𥚃必須要互相尊重才能感受到餐廳安排的用意

因我用户等級所限，不能再多放店的門面相了，門口是個黑色大門不透光，可知進入後店𥚃就是私密的另一世界

餐廳是日式海鮮主題，重點是必用本地食材
也説得很對，有什麼比就地取材更新鮮？
座位是兩行bar枱或4位的卡座

訂了8:45位，餐廳滿滿的，建議預先訂座

店員先放下Drinks Menu
當我們詢問食物Menu，他指是用餐的先後次序設計是先喝一杯，再點食物
第一次來，還是點了一杯Cocktail

食物餐牌有分Raw、Smaller、Bigger
相信這是店家的自家分類名稱
而餐牌上打了日期，表示每天的Menu也有更改
店員建議我們由Raw吃到Bigger，如果非常肚餓可以點選Tasting Menu 有9 course
當然是omakase，留待廚師安排
選了omakase，亦必須2位都選omakase

以下9 course 全部都好吃，我點選幾款介紹

餐前先吃冷西蘭花

餐廳主打seafood，Raw的部分很出色，但不止在新鮮或刀功層面，而是每件有種令人難忘的複雜味道，鮮味中帶點咸、又帶點酸香中和一下，也有很微小的辣，很好吃
店員有指示應由那款吃到那款，亦只有一款需點醬油，所以他幫我加了幾滴在碟上，這避免了香港人吃太多醬油的習慣會破壞味道。

Flower Crab with Uni

全晚最喜歡的部分，Flower Crab with Uni
花蟹海膽
首先擺碟已經好型夠吸引，吃下去是一口口鮮甜，溫度很重要！

第二次出現海膽，這次的著眼點是魷魚加紫菜做天婦羅，配上海膽的有趣做法

又是味蕾被挑戰的一款，又香又咸又甜又酸的味道，但是各有位置不打架的一環，高手

看它很明顯是Bigger，調味比較普通正常，好吃在於𥚃面很Juicy

本身我不愛鰻魚的，但也吃完整碗飯了！因為飯汁有種鮮甜、也有醋酸味道，能吃完這個Bigger.

想不到原來有甜品，不過是一杯咖啡或朱古力
這杯咖啡酒應該是一杯espresso 加kahlua再加一種我不知是什麼的酒
不知是否我喝得太多這種味道的酒，我沒有什麼感覺，這是唯一一道我認為有進步空間的款式，留到最後才出現有點可惜
既然店家是日式又多酒類賣，如果能出Yuzu柚子又帶酒精的甜點就完美了
(反正吃得出你們調味中也有用上柚子)

🤔

整體而言用餐經驗幾新鮮，埋單時店員説沒有加收10% service charge，我們喜歡可以自行選擇，我們還是另外給了service charge

在沒有加一情況下，我認為價錢的確有點高，雖然服務很好，但座位上比較難照顧到3人或以上的客人，而且食物份量有點偏少，女生可以，但男生應該不是人人能吃飽
不考慮價錢的人就沒問題，不夠飽再order便好

如果問我會否再去Ronin，也應該會，4人一定要book到卡位，沒有的話只在2人用餐時才再去。

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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DETAILED RATING

Taste

Decor

Service

Hygiene

Value

Date of Visit

2017-04-13

Dining Method

Dine In

Spending Per Head

$1200 (Dinner)

Recommended Dishes

CatMa8

Level1

1

0

Hidden in a small ally in Shang Wan and behind a sliding black metal door is Ronin. Although the place sits only about 15 people in bar like arrangements, the atmosphere, food & staffs are great! Remember to try their homemade Whiskey & Sake w/ the food. Let's not forget the yummy chocolate sake for desert!!

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Hidden in a small ally in Shang Wan and behind a sliding black metal door is Ronin. Although the place sits only about 15 people in bar like arrangements, the atmosphere, food & staffs are great! Remember to try their homemade Whiskey & Sake w/ the food. Let's not forget the yummy chocolate sake for desert!!

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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DETAILED RATING

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Date of Visit

2016-11-10

Dining Method

Dine In

Type of Meal

Dinner

Recommended Dishes

Hunter115

Level4

732

12

Ronin is reknown for its fabulous food with no doubt and I am coming here today with my friend for some scrumtious fusion kind of Japanese food. Before we my friend arrived, I ordered a bottle of sake served cold. The glass was also ice cold for you to keep your drink at the very stone chilled tempreture. I have then ordered a plate of avocado with fried wonton chips to go with my drink while waiting for my friend. The wonton chips wasn't too oily which I liked, while the avocado was fresh and n

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Ronin is reknown for its fabulous food with no doubt and I am coming here today with my friend for some scrumtious fusion kind of Japanese food.

Before we my friend arrived, I ordered a bottle of sake served cold. The glass was also ice cold for you to keep your drink at the very stone chilled tempreture.

I have then ordered a plate of avocado with fried wonton chips to go with my drink while waiting for my friend. The wonton chips wasn't too oily which I liked, while the avocado was fresh and nicely mashed with a bit of a bite from the crab roe.

Sashimi platter

There are some assorted fish including toro, hamachi, some shell fish sashimi, squid, peony shrimp, and of course, some fresh sea urchin. The platter was served with some crispy seaweed for you to wrap the sashimi around. Every piece of sashimi was fresh with its unique taste. Among all, I still like my favourite uni and toro the most, while the rest were also very tasty.

Lastly, we have ordered some soba. They served it with some wasabi, quail egg, toasted sesame seed, and spring onion for you to add into the Mentsuyu. The soba noodle was instead on par with a nice chewiness. Its exceptional green colour made it very appetising for some reasons.

Again, it was just another great meal at Ronin and they would never disappoint you. "I will be back!"

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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DETAILED RATING

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Value

Date of Visit

2016-04-14

Dining Method

Dine In

Spending Per Head

$300 (Dinner)

Condaleeza

Level2

13

0

Having reserved two weeks in advanced, we were introduced to our seats in front of the bar immediately. They have a wide collection of whiskey and sake, some of them are exclusive to the restaurant. So don't hesitate on asking for recommendation if you can't make up your mind. The food menu has three main sections: Raw, Smaller, and Bigger. Raw- sashimi and oystersSmaller-dishes with refreshing and light flavorsBigger-dishes with more intense flavorsWe started off with 6 oysters.T

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Having reserved two weeks in advanced, we were introduced to our seats in front of the bar immediately.

They have a wide collection of whiskey and sake, some of them are exclusive to the restaurant. So don't hesitate on asking for recommendation if you can't make up your mind. The food menu has three main sections: Raw, Smaller, and Bigger.

Raw- sashimi and oysters

Smaller-dishes with refreshing and light flavors

Bigger-dishes with more intense flavors

We started off with 6 oysters.

The sauce was refreshing and the apple brings out the sweetness in the oysters without dominating its flavor.

Followed by another Raw item from the menu, here comes the Saba Mackerel sashimi on the right ($70) and Kanpachi Amberjack sashimi on the left ($70) recommend by our server. The sashimi was very fresh and tender. I love the amberjack since it gives you a taste of Chinese garlic grilled chicken wings fusion the with Japanese sashimi!!

Next comes their signature which kicks off the night perfectly with their Flower Crab from the "smaller" menu. The brininess and sweetness of the uni and crab meat was perfectly balanced, while the mitsuba also brought out the crispness in the crab beautifully.

Flower crab, uni, mitsuba

I nominate this as my favorite for the night.

The fish was grilled to perfection. The miso gave a very distinctive taste to the fish, while a hint of sourness was delivered, and brought out the crispness in the fish.

Grilled Itoyori

We ordered two items from the "bigger" section. This beef was recommended to us. It had a very intense flavor overall, the spring onion definitely added flavor to the beef, and excited our palate more than ever. The thin cut raw beef was tender, however the flavor was covered by the saltiness of the sauce. I like this pretty much, but I was expecting something more complex in taste.

Apart from their stunning fish dishes which would undeniably astound you with their complexity, I tried their unagi rice on my last visit, and couldn't resist on ordering this again tonight.

Different from other unagi rice in the city, the vinegar character in the rice really stands out, giving contrast with the sweet unagi sauce. The rice was perfectly moistened with the sauce, which remains its chewy texture and very mouthwatering.

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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DETAILED RATING

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Date of Visit

2016-04-05

Dining Method

Dine In

Spending Per Head

$800 (Dinner)

Recommended Dishes

FoodMeUpScotty

Level4

180

26

I'm sure you know what a speak easy is, right? It's a secret location that came into prominence in the 1920's in the United States as a consequence of the prohibition on alcohol. Almost exclusively, the speak easy is a bar, hard to find and normally a heap of fun. We'd heard some great things about a little Japanese restaurant called Ronin, which is the sister restaurant of Yardbird and Sunday's Grocery. Of course, after having an amazing experience at the aforementioned dining spots, we were pr

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I'm sure you know what a speak easy is, right? It's a secret location that came into prominence in the 1920's in the United States as a consequence of the prohibition on alcohol. Almost exclusively, the speak easy is a bar, hard to find and normally a heap of fun.

We'd heard some great things about a little Japanese restaurant called Ronin, which is the sister restaurant of Yardbird and Sunday's Grocery. Of course, after having an amazing experience at the aforementioned dining spots, we were pretty excited about checking out the latest restaurant. Located in On Wo Lane in Central Hong Kong, Ronin has a reputation as a spot that's pretty hard to find, and as it turned out, we couldn't even find the entrance while we were standing right out the front.

Which brings me back to the concept of a speak easy. It turned out that the door to Ronin was a little grey/black number that was almost impossible to see in the dark, but once we found the sliding door, we were transported to a super sleek and sexy set up bar. We were shown to our seat, which was right in the middle of the bar and gave us an amazing view of countless bottles of Japanese whisky. We were given a set of menus, that once we flipped through a few times, realised were whisky and drinks menu. I leaned across to SC and whispered in her ear 'are you sure they serve food here?'

A quick question to our waitress and a couple of menus magically appeared, showcasing a list of food that was clearly Japanese based and, even more evidently, heavily biased towards fish. The menu, put together by head chef Matt Abergel, covered a wide range of great looking food described as 'raw', 'smaller' and 'big'. As we looked over the menu, our very discreet waitress whispered into our ears that the menu featured food sourced from local markets and changed daily. She also whispered that we had the bar table until 8:30pm, at which time we'd need to be relocated to a stand up bench, just behind where we were sitting.

It was at this point we decided that it would be a great idea to forgo individually choosing our dinner and would let Matt and his kitchen staff pick our meal, so went for the Market Tasting Menu. We wanted to be surprised, and there is no better way than running with a tasting menu!

Our first little taster of the evening was a very simple plate of bamboo shoot with night flower, presented in a brown earthenware plate, that would feature prominently throughout the night. I'm not really sure how I felt about the dish, which was very neutral in taste and had a little bit of a strange texture. It didn't really excite my palate the way an amuse bouche should and I was just a little bit worried that the rest of the tasting menu was going to fall flat.

My initial reservations quickly fell away with the next course, two oysters presented simply on a bed of ice in one of those cool earthenware plates. The oysters were Shigokus, a relatively new breed of oyster that can only be described as light and clean, with a flavour that was brought to life with the addition of a cucumber and pear broth. Shigoku means 'ultimate' in Japanese and we found that the oysters provided full and complete flavour, aligning with their meaning.

What visit to a Japanese restaurant would be complete without a plate of sashimi? It was with open arms that we welcomed the next earthenware plate, topped with ice and four delicious and delicate looking samples from the sashimi menu. The plate comprised Saba Mackerel with persimmon and a lovely smokey flavour; Shima Aji (Striped Jack) with fresh wasabi (which I steered clear of); Tai (Sea Bream) with karasumi and kobosu and finally Aka Isaki (Red Grunt) with spring onion and ginger. Each was quite lovely, with each of the fish pieces being incredibly fresh but my favourite was the simple texture and taste of the Shima Aji.

Our next plate was stunning to look at and even better to devour. The flower crab with uni, mitsuba and sea urchin was our third dish in a row to be presented on ice, and without doubt was the best to date. Presented in a crab shell, there was a pile of delicate crab meat mixed in with the uni and mitsuba and topped with a generous helping of very salty sea urchin. There was a lightness and sweetness from the crab flesh that was fully enhanced by the salty urchin. Given the share nature of the tasting menu, we tried to share equally in the delicious crab, but as is often the case with our tasting menus, I fear that the girl snaffled up more than her fair share! (Might have been my imagination though!)

I'm not normally a fan of salads, but Ronin surprised us with a completely delicious Agami salad, with large chunks of Spanish Mackerel sashimi and marinated mushroom. I'm not 100% sure what Ronin put on the salad, but there was this red/brown coating on top of the salad that was simply scrumptious. The Mackerel was of course fresh and lovely, but wherever that red/brown powder was sprinkled was the bomb!

Realising that time was getting away and that we'd need to move at 8:30, the team at Ronin picked up the pace and no sooner was our salad was cleared than our next course of chawanmushi with blue crab and corn was delivered. A variation on the earthenware plates, the dish was presented in a cup with instructions to mash the concoction around to mix up the flavours. Chawanmushi is a very traditional Japanese dish that is an egg custard delivered a tea cup. The Ronin version used pureed sweet corn instead, which added a really sweet flavour, that worked well with the blue crab, the two sweet flavours contrasting well.

Next was a dish that very much reminded of our visit to Yardbird, a yakitori restaurant that specialised in chicken skewers cooked on a charcoal grill. We were given a couple of pieces of striped jack that had been skewered and cooked on a grill, then finished off with some cod roe. The incredibly flavoured fish pieces were wonderfully full flavoured as a result of the salty-crispy skin and the roe. The delicate fish almost fell off the skewers and were devoured quickly, leaving a sense that another round would be much appreciated!

I think my favourite dish of the night had to be the kisu (Japanese whiting), lightly cooked in a shiso tempura and then served with a dish of mandarin salt. The kisu was rolled with some seaweed before being cooked and then sliced for presentation on the plate. The mandarin salt was essential for the dish, providing not only the prefect amount of salt, but a little bit of the acidity that helps bring fish to life. I really felt like we could have just dined out on a big pile of the kisu and died a happy and sated foodie!

We'd lost count of our courses to date, but luckily I'd been taking photos, so I was able to do a quick count... Eight dishes down and no real idea of how many to go, the girl was starting to feel a little full and we were both left wondering if we'd be able to finish the rest of the menu. Our next dish was the very unusual, and quite poisonous stonefish deep-fried and dusted with some mystery spices, that were quite lip numbing. The stonefish was a surprisingly robust and strong flavoured fish. We were given a fillet and fin to eat, with the fillet being quite tasty and good value, but the fin being a mystery with practically no flesh and just a lot of spindly bones. I loved the fillet, even though it left my lips numb for quite a while, but was definitely mystified with the extra boney piece of fish.

You normally associate sardines with tiny little fish that spring out of a can with a heap of oil, but not all sardines are equal. Ronin had produced an extremely large fillet of grilled sardine covered in fruit tomato and an umi dashi. The acidity of the tomato was the perfect match for the usually oily sardine, which was actually more sweet than oily. It kind of looked a little boring on the plate, but was extremely tasty, which just goes to show that you can't judge a dish on its looks.

By this time, the clock was getting scarily close to 8:30 and we still had no idea about when our meal would finish, and we were pretty much stuffed by that stage. As our next pate was presented, our waitress, who'd been pretty great to date gave us a whispered warning that there was only two dishes to go, including the quail with orange and sansho that she'd just given us. We silently gave a huge sigh of relief, even as we wondered how we would get through the quite large looking quail (quail normally doesn't look big, right?). By this time, SC was more than happy for me to take most of the quail, which was expertly cooked and quite succulent. The quail breast was best, especially with the golden crusty coating. It was like incredibly refined KFC but with an orange undertone instead of the secret '7 herbs and spices'.

We'd had enough by the time the last dish of eel and rice was handed over. We made a half hearted attempt to eat the grilled eel, which was quite nice, but there was just no way we could have eaten any more. We were done! We did feel a little bad about leaving most of the last dish, but did have to assure the team at Ronin that there had just been too much food.

There was one last surprise though, our waitress who'd been so good during the night had wanted to share a small glass of sake with us. As a non drinker, I declined, but SC was only to happy to finish off the meal with a shot. I watched on with a wry grin as SC gulped down the shot, thinking that I'd be sick if I'd tried...

One thing you can say about Ronin is that the staff are incredibly friendly. Now, a cynical person might look a the Ronin policy of not charging a service fee, leaving it up to the diner to validate the service on the night with a large tip. Either way, we were happy with the service and left an appropriately sized gratuity.

Ronin had been completely empty when we'd first arrived, as is usually the case, but we'd watched on as the small dining area that accommodated about fourteen diners filled up. As we got closer to the changeover time of 8:30pm, the restaurant really came alive, with essentially double the number of diners in a state of finishing meals (us) and finishing drinks (the next set of diners). Helping the vibe along was a really cool sound track that reminded that we were not just in a restaurant, but a funky little bar too.

Our only issue with the night was the sticker shock of the bill, which was quite a bit higher than we'd expected to spend. I guess that's the risk you take when taking on a tasting menu and to this day, I'm still not convinced the value was there. However, there is no doubt that the funky little speak easy of a restaurant produces some top quality nosh!

Of course, in a whisky bar, you need a whisky! SC went with the Yamasaki highball

The flower crab had the feeling of a signature dish

The grilled fish was something special

The quail was superbly cooked and full flavoured

It was empty when we arrived, but the space quickly turned into a thumping bar

Can you see the door to Ronin? Neither could we, until we got closer!

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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DETAILED RATING

Taste

Decor

Service

Hygiene

Value

Date of Visit

2015-06-12

Dining Method

Dine In

Spending Per Head

$1300.00 (Dinner)

陳真

Level4

5K

165

之前的一篇文章交代過，因為日本威士忌得獎而揚威國際，所以香港開始出現了specialised 飲日本威士忌的地方。而當中不乏的，就是真真正正只招待日本人的酒吧。是日的 Yuppie 威士忌之夜，我們連下兩城，在意式餐廳酒吧吃喝完之後，我們按手中的威士忌吧 list，來到轉角的安和里，我們的目標是《Ronin》。然而，來到地址上的安和里8號，發現是漆黑一片，可是奇怪地，我們早前才剛剛打過電話，他們今天是營業的...我們在門口呆了一番，突然，有人從大廈樓梯旁的一個不顯眼門口出來，再有一名待應以美語問我們，是否來找《Ronin》? 說 yes 的我們，當然開心地跟著入去。果然是隱蔽得非常。《Ronin》是一家日式的酒吧，但我們發現這是一個老外的世界，大部份客人是西人，大部份的店員也是西人....服務我們的可愛黑鬼妹仔，香港出生、長大，憧點點中文，說英語，了解香港人文化，弄得我們十分之開心...這些西口西面的服務，的確是令客人覺得賓至如歸。酒我們叫了一支，但我想先行說食物。由於這是一間日式酒吧，所以食物都是日本式的。而且，每天的 menu 都不同，是由酒吧的日籍廚師，每天精挑食材後，於開店前才

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之前的一篇文章交代過，因為日本威士忌得獎而揚威國際，所以香港開始出現了specialised 飲日本威士忌的地方。而當中不乏的，就是真真正正只招待日本人的酒吧。

是日的 Yuppie 威士忌之夜，我們連下兩城，在意式餐廳酒吧吃喝完之後，我們按手中的威士忌吧 list，來到轉角的安和里，我們的目標是《Ronin》。

然而，來到地址上的安和里8號，發現是漆黑一片，可是奇怪地，我們早前才剛剛打過電話，他們今天是營業的...我們在門口呆了一番，突然，有人從大廈樓梯旁的一個不顯眼門口出來，再有一名待應以美語問我們，是否來找《Ronin》? 說 yes 的我們，當然開心地跟著入去。果然是隱蔽得非常。

《Ronin》是一家日式的酒吧，但我們發現這是一個老外的世界，大部份客人是西人，大部份的店員也是西人....服務我們的可愛黑鬼妹仔，香港出生、長大，憧點點中文，說英語，了解香港人文化，弄得我們十分之開心...這些西口西面的服務，的確是令客人覺得賓至如歸。

酒我們叫了一支，但我想先行說食物。由於這是一間日式酒吧，所以食物都是日本式的。而且，每天的 menu 都不同，是由酒吧的日籍廚師，每天精挑食材後，於開店前才設計的每天美食。

忘了是不是免費，供我們佐酒除了堅果之外，也有青菜作為小小食，面前有輕輕的一砵小菠菜，簡簡單單，絕蔬味同鹽水味，品酒之前清一清口味十分之好。

食，前一餐我們吃了不少，所以我們決定 keep it light。我點了一客帶子刺身同同事分。其份量只是一隻，開半可以兩個人分而已。帶子，當然是鮮甜無比，鮮甜得不需要配上任何醬油或味道，雖是開了邊，但可以看得出這帶子是奇大，而且連裙邊也一起上，我們食到的，是完全的一隻帶子刺身....當然，內臟部份不吃。

食物有名字的，但早已充滿酒精的我們沒有把當日的food menu影低。這一個把海膽同拆好的蟹肉塞回蟹蓋內的食品，有名字的，但我們忘記了。這一份美食，除以上的兩樣鮮海產之外，當中仲夾有牛油果，有海膽同牛酒果，令平凡的蟹肉蟹糕多了十萬分的 creamy，味道十分之重，creamy 程度十萬分之勁，入口時，我感覺到邪惡。

炸魚，我沒有考究是什麼魚了。只知道是靚靚黑妹店員推介。(哈哈，我第一次被黑人美女迷到)。這魚是輕輕沾粉後，起肉再炸的，粉皮很脆，肉也很香嫉，而炸粉皮是帶有香味的，有點點不太懂去詳細形容，總之，我們差一點連骨也想一起吃掉。

說完食物了，該說酒。是晚的酒，是《竹鶴17年》，而這一 round 我們有5個人了，一杯一杯來嗎? 倒不如叫一支，喝個痛快。(!!!! 威士忌是要欣賞的!!!!)，對我們有欣賞，但當然要開心地欣賞，倒滿杯吹左佢? 唔會....

這兒用上了正宗配威士忌的圓型大雪粒，可以保持到酒的冰涼感。《竹鶴17年》也是一種刺激感不太高的威士忌，慢慢細酌，感受酒香，輕輕的一口酒，輕輕的一口味道濃的美食，感覺很襯。

酒牌上有傳說中的山崎 Shelly Case，不過索價$1,200一杯.....我老闆未曾豪到咁，但大家能夠在這一間很日本感覺的酒吧去品味日本威士忌，可真是一個很新的 experience。喜歡日本酒的朋友，這兒一定會令你得到此應有的滿足。

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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$1200 (Last Night Supper)

xmsyx

Level2

5

0

I LOVE yardbird, so naturally, I had great expectations for Ronin. I had sashimi as appetizers, and I have to say I was a little disappointed. The fish are not super fresh, although I like the sauces that came with it. I wouldn't say it's horrible either, but it's more like next-day sashimi quality you get for set lunches. Next up, I had the Kagoshima beef. OMG. This was so good! Marbled beef with shitake mushroom, lots of garlic chips, onions, and raw egg yolk. Full of flavors, very fatty, ver

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I LOVE yardbird, so naturally, I had great expectations for Ronin.

I had sashimi as appetizers, and I have to say I was a little disappointed. The fish are not super fresh, although I like the sauces that came with it. I wouldn't say it's horrible either, but it's more like next-day sashimi quality you get for set lunches.

Sashimi Platter

Next up, I had the Kagoshima beef. OMG. This was so good! Marbled beef with shitake mushroom, lots of garlic chips, onions, and raw egg yolk. Full of flavors, very fatty, very creamy but so good!

Marbled beef with garlic chips & egg yolk

Next up, crab with uni! Two of my favorites combined how could I say no? It was amazing but nothing out of the ordinary.

We ended the meal with a super creamy mentaiko udon. I really wanted to love this dish too but it was just...tooo creamy for me.

I really enjoyed the meal and would recommend this place to those who enjoy fushion Japense. I warn you though - it's very expensive for what it is. I would definitely skip the sashimi. Your wallet will thank you later!!

Ronin is located in a small street, its really hard to find and super easy to miss the entrance. I am glad someone already posted the entrance picture. The service is great, the place is nicely decorated, and the bar is wonderful. If you don't mind standing at the bar area, go during the weekend to enjoy the vibe!

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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Date of Visit

2015-05-09

Waiting Time

10 Minutes (Dine In)

Spending Per Head

$1500

Recommended Dishes

LL99

Level4

149

65

Yes yes, I'm maybe a little 'out' with this post since Ronin has been quite a hot restaurant for some time now, but out or not here it is. Sister restaurant of the famous Yardbird, there was no doubt that quality of food at Ronin would be well above average since I had very much enjoyed my meal at Yardbird many moons ago. The main difference between the two is Yardbird concentrates on chicken while Ronin has its focus on seafood.Another of those secreted entrances, I mistakenly went to the build

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Yes yes, I'm maybe a little 'out' with this post since Ronin has been quite a hot restaurant for some time now, but out or not here it is. Sister restaurant of the famous Yardbird, there was no doubt that quality of food at Ronin would be well above average since I had very much enjoyed my meal at Yardbird many moons ago. The main difference between the two is Yardbird concentrates on chicken while Ronin has its focus on seafood.

Another of those secreted entrances, I mistakenly went to the building next to it and pressed the bell to its offices before being told the entrance of Ronin was the unmarked black door next to it... Nevertheless we found it. I made the booking a week ago, the restaurant only takes bookings seven days in advance and you must do it by email. There are two sessions available and you will be allocated one on the date you request unless you specify which you would prefer.

Dark and dim, the restaurant is like a slightly sophisticated cave, but corridor style. Guests are seated along a bar table, where the lucky half can face the bar while the other half end up facing the wall. If you are even more unlucky to come in on a night without booking, you may find yourselves along the other side of the wall eating your food while standing- not an attractive option.

Our server, an Asian gentleman very enthusiastically described the menu to us as being unique every night depending on the ingredients brought in that day. He seemed to be the main server to all the guests and yes although he was very helpful, I did find he talked a lot... and a lot.

Complimentary eats to start. Tomato and radish. Not that great.

Arkshell sashimi. Sweet with a slight chew.

Razor clams. De-shelled and tossed with kelp and cucumbers. Refreshing, but became bland after a while.

Uni atop a mixture of nori and panko crumbs. When this was served we were instructed to mix it all together in order to better appreciate the flavour. I didn't end up doing this as I thought spooning down into the uni and panko mix I would get all the flavours anyway. Halfway through the server comes by and sees that we didn't do as he asked, he instructed us to do so again but with a slightly forceful tone. Eye-rolling amusing, we mixed it in the end, but really it tasted exactly the same.

Kingfish sashimi is not something I see often in Hong Kong, so it was a must order for me. Fresh thin slices of kingfish wrapped around bundles of greens. The tart ponzu-like dressing was a perfect match.

Market chips. We didn't originally order these, but spying the gentleman next to us eating them we had a bubble of food envy and pretty soon an order of these came to us too~ A mix of perfectly fried sweet potato and taro chips drizzled with black sugar syrup. Really addictive! And to the Caucasian gentleman on the other side of me making a comment to his dinner partner that we used chopsticks to eat them, yes so what?

Flower crab with uni. This is the signature dish that has people going a bit nuts over. A pile of soft sweet crab meat mixed with a generous amount of creamy uni. As if that combination doesn't sound alluring~

Grilled squid topped with bonito-like flakes. Perfectly tender.

Grilled scallops with butter? Overcooked so they were a bit chewy. I would give these a pass.

By this time, my stomach was feeling a little queasy from the seafood overload so I needed something carby to soothe it. They only had udon on the menu so we ordered that quick smart. It was surprising really good, a little fusion, a mess of al dente udon tossed in a creamy sauce with hints of ume and fish roe. Worth trying.

Tempura shrimp and corn fritters. These reminded me of the tempura corn balls Yardbird has on the menu only with the inclusion of shrimp. A generous portion, heavy, but they tasted good.

And finally like a marathon finally coming to the end, another famed dish, the Kagoshima beef. This is what dreams are made of... if it was made from fatty beef. Thin slices of well-marbled cow topped with shitake mushroom, fried garlic chips and raw egg yolk. So delicate and decadent, but the oiliness of the dish may result in some difficulty in finishing.

A lot of food, not cheap, but ingredients were fresh. Service attentive, a little overly so, but it was appreciated especially when the server knew I was not well he made sure my cup of warm water was refilled constantly. Ambience was not really my style as I think if there were more people it could become quite claustrophobic, but worth trying.

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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Date of Visit

2014-06-21

Dining Method

Dine In

MR小a

Level2

17

0

一早就听朋友说过这里啦。正好前一晚有时间，就过来试试水准。服务生中只有一个亚洲面孔会一些中文，但其实你还是要会英文才好。环境很赞，冷气很凉，有很多款whisky。点了海胆与蟹肉混合的一道小菜，还有海胆与脆脆混合的小菜以及一份鳗鱼饭。蟹肉的鲜甜与海胆的爽滑搭配的相得益彰，在口内爆发出一次全新的海味的冲击。海胆脆脆就比较有趣了，应该是天妇罗的渣与海苔碎再加海胆，需要你自己把它们混合在一起，这种方式真的很新奇，当然，海胆也很美味。鳗鱼饭就一般了，里面有酸瓜，我不是很喜欢，鳗鱼烤的一般，不很香脆，肉有些干柴。这间铺子比较隐蔽，服务很不错的，食物味道还可以。有许多款whisky可以饮，是个消遣夜时光的好地方。^_^

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一早就听朋友说过这里啦。正好前一晚有时间，就过来试试水准。服务生中只有一个亚洲面孔会一些中文，但其实你还是要会英文才好。环境很赞，冷气很凉，有很多款whisky。
点了海胆与蟹肉混合的一道小菜，还有海胆与脆脆混合的小菜以及一份鳗鱼饭。蟹肉的鲜甜与海胆的爽滑搭配的相得益彰，在口内爆发出一次全新的海味的冲击。海胆脆脆就比较有趣了，应该是天妇罗的渣与海苔碎再加海胆，需要你自己把它们混合在一起，这种方式真的很新奇，当然，海胆也很美味。鳗鱼饭就一般了，里面有酸瓜，我不是很喜欢，鳗鱼烤的一般，不很香脆，肉有些干柴。
这间铺子比较隐蔽，服务很不错的，食物味道还可以。有许多款whisky可以饮，是个消遣夜时光的好地方。^_^

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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$1500 (Last Night Supper)

Miumiu52

Level1

3

0

RŌNIN, one of my new favorite dining and drinking spot by the owners of HK’s much adored Yardbird, Matt Abergel and Lindsay Jang.坐bar枱區可欣賞超型調酒師專業獻技。店內裝修簡潔，燈光氣氛輕鬆似居酒屋。這裡的餐牌祇有一頁紙而且不定期調整，因為大廚會當海鮮來貨而稍作調整。菜式分3類：Raw，即刺身和未煮食；Smaller，指味道屬於較清淡；而Bigger，拍味道較濃的菜式。此外亦可選擇這次我們試的Market tasting menu.Our journey started with briny n creamy Shiguoku Oysters with red shiso vinegar and sudachi.刺身有Saba mackerel鯖魚, shima aji鰺魚等,新鮮度和魚肉質感讓人仿佛置身海上。Uni, Fresh Nori, Aonori Panko. The uni is fresh, rich, creamy flavor awake

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RŌNIN, one of my new favorite dining and drinking spot by the owners of HK’s much adored Yardbird, Matt Abergel and Lindsay Jang.

坐bar枱區可欣賞超型調酒師專業獻技。店內裝修簡潔，燈光氣氛輕鬆似居酒屋。這裡的餐牌祇有一頁紙而且不定期調整，因為大廚會當海鮮來貨而稍作調整。菜式分3類：Raw，即刺身和未煮食；Smaller，指味道屬於較清淡；而Bigger，拍味道較濃的菜式。此外亦可選擇這次我們試的Market tasting menu.

Our journey started with briny n creamy Shiguoku Oysters with red shiso vinegar and sudachi.刺身有Saba mackerel鯖魚, shima aji鰺魚等,新鮮度和魚肉質感讓人仿佛置身海上。

Uni, Fresh Nori, Aonori Panko. The uni is fresh, rich, creamy flavor awakened my taste buds and even better with the nori and crunchy panko tempura which adding more playful layers to its texture

接下來是據說這裡的最受歡迎的花蟹肉海膽配三葉芹!花蟹拆肉,伴上切得細碎的三葉芹與海膽,置在冰鎮蟹蓋上!鮮甜花蟹肉更襯出海膽的濃郁口感，美中不足的是蟹肉略咸。

Sea bream Karaage. The freshness reminds me the fresh fish chips on a fisherman's ship nears Canada's flower pot island.The deboned fish was cut into bite size cubes, well seasoned,med fried, then put back together onto its skeleton. By then I'm so ready to give the fish a big kiss as well as a crunchy bite while tasting the tender n juicy meat inside!

Kagoshima Beef, Maitake, Egg Yolk $380. 單從菜單看到這個組合就讓人垂涎，吃之前把蛋黃和牛肉混合，滑嘟嘟，又有嚼劲，散發著黃油蒜香和蘑菇香的經典配搭最後溶化在喉嚨盡頭。推薦必點菜式！

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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eatwithjess

Level4

178

11

Ronin is the brainchild of Yardbird’s super couple team Matt Abergel and Lindsay Jang. Its a blink and you will may miss it type of place. Hidden behind a small alleyway in the bustling Sheung Wan/Central disctrict. It lays discreetly behind a large un-named grey/silver door is Ronin- unlike its predecessor- the loud and very hip-to-be seen place, Yardbird. (This is starting to sound like a location for a horror story….JK JK)Like I’ve said in my Yardbird post: Chef Matt Abergel, is the former he

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Ronin is the brainchild of Yardbird’s super couple team Matt Abergel and Lindsay Jang. Its a blink and you will may miss it type of place. Hidden behind a small alleyway in the bustling Sheung Wan/Central disctrict. It lays discreetly behind a large un-named grey/silver door is Ronin- unlike its predecessor- the loud and very hip-to-be seen place, Yardbird. (This is starting to sound like a location for a horror story….JK JK)
Like I’ve said in my Yardbird post: Chef Matt Abergel, is the former head chef at Zuma. He began his training in New York’s, Masa, an omakase sushi restaurant which once reined as the most expensive restaurant in the States (so you’re in very good and capable hands). And, Chef Matt’s former cooking techniques are put to the test in this (seats roughly 14- bar seats, 15 (+/-) others can dine/drink standing) classy, slightly mysterious, dim lighting and modernly chic eatery.
Jess’ Tip: Unlike Yardbird…you can make reservations!!! So make sure you make a booking for a bar seat…or else you’ll be eating your meal standing up!!!THE MENU CHANGES DAILY! So what you see (enjoyed, was engulfed a few weeks ago may not be on the menu anymore).

mini radish jalepeno popper

This mini radish jalepeno popper starter sure opened up our tastebuds.

Shigoku Oyster, Red Shisho Vinegar $62

Shigoku Oyster, Red Shisho Vinegar $62. Fresh and juicy oysters!!! Pricey!

Uni, Fresh Nori, Aonori Panko $200

Uni, Fresh Nori, Aonori Panko $200. The uni is fresh, rich, creamy and tastes awesome with the nori and crunchy panko tempura bits

Look at that Uni mash…..Amazing-ness.

Hotat Scallop Sashimi, Corn Granite, Jalapeno $160

Hotat Scallop Sashimi, Corn Granite, Jalapeno $160. Interesting dish, but nothing too spectacular.
Jess’ TIP: Again, Ronin is not cheap stuff…expect to pay around $800-$1500 for your meal (not including drinks).

Cocktails are amazingly yummy!!!!

Thanks Karena!

What a battle… LOL

Napa Cabbage, Yuzu, Mamasu Salad $90.

Napa Cabbage, Yuzu, Mamasu Salad $90. Nice, light, crisp cabbage…Gotta get those veggies in! Along with a nice yuzu sweet, tangy dressing!

Flower Crab, Mitsuba, Uni $280

Flower Crab, Mitsuba, Uni $280. Love Crab meat. Love Uni…Put them together = Loveeeeeeee!!! The crab meat was really sweet and was an incredible combination paired with that rich, fresh and creamy uni. Such a pretty dish too!
IMG_5673

Kagoshima Beef, Maitake, Egg Yolk $380.

Beef, Maitake, Egg Yolk $380. This beef was incredibly tender, flavorful and tasted like butter in my mouth! It was sooooo soft, creamy and amazingly chewy!!!!! I LOVEEEEEEEEEEEED it. Mixed with the sweet soy sauce, crunchy garlic crisps, fresh spring onion bits and creamy runny egg yolk!! What a perfect combo!!!!
Jess’ Tip: PLEASEEEEEE ORDER THIS!!!!!!!!!!!! FAVE DISH, F’SHO!

Kagoshima Beef, Maitake, Egg Yolk $380.

CLOSE UP…of this UN-REAL dish!!!!!

DDD Sooooo raw meaty…..perfection!!

Market Fish Karaage with Yuzu Kosho Mayo. $MKT Price.

Market Fish Karaage with Yuzu Kosho Mayo. $MKT Price. This was an awesome fish dish! But the 2 of us were soooooo full! The fish is cut up into cubes, fried, then put back together onto the deeply fried fish skeleton! Lightly fried but super crunchy, tasty and juicy!!! The meat was so flavourful and tender….If only I had more stomach space!

SAKE!!!!

Be prepared for a FEAST…stuffed to the brim at this point…. Ronin’s not cheap…but its a fun dining experience with tasty food to boot…

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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Date of Visit

2014-02-21

Waiting Time

15 Minutes (Dine In)

Spending Per Head

$1400 (Dinner)

Recommended Dishes

Givemefood

Level1

1

0

If you plan on dining at Ronin in a group of more than 2+ people and plan on ordering their 'Tasting Menu' I would forget it.On the 10th Jan we dined in a group of 3 and for those who dont know, Ronin has the WORSE seating arrangements which is either to be crammed together on a bar stool or the 'standing bar table option'. Since we booked 1 week in advanced we were 'lucky' to be seated on the crammed bar table.After being seated the night continued on a downward spiral as after we orderd the $9

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If you plan on dining at Ronin in a group of more than 2+ people and plan on ordering their 'Tasting Menu' I would forget it.
On the 10th Jan we dined in a group of 3 and for those who dont know, Ronin has the WORSE seating arrangements which is either to be crammed together on a bar stool or the 'standing bar table option'. Since we booked 1 week in advanced we were 'lucky' to be seated on the crammed bar table.
After being seated the night continued on a downward spiral as after we orderd the $900 tasting menu we were shocked to receive most of our courses on 1 small plate/bowl and we're expected to share amongst each other which;
1) you don't expect to do when paying $900 per person
2) the dishes served is not easy to share in 1 bowl especially if you are sitting on a crammed bar table . For eg;
i) messy bits of beef and vegetables- refer to pic, NO serving utensils were provided
ii) for the crab meat and roe dish ALL 3 servings were stacked on 1 crab shell and Ronin expected us to scrap each servings ourselves which again NO serving utensils were provided.
At this point we noticed that the diner who was alone and sitting next to us received the same dish ie the crab meat and roe BUT his individual portion was close to the same as our 3 portions combined and not only that displayed allot nicer in his own shell compared our crammed dish.
So at this point we had enough of our scrappping , digging and trying to share our small portions so we asked the waiter nicely if the chef can serve our meals individually.
The waitor came back with the response from the chef that it was very 'difficult' to serve each dish individually for a group. So when we asked why the customer sitting next to us was paying the same $900 per person for the Tasting Menu to us yet is receiving much larger portions to us in comparison the waitor only replied that was not true and he thought to be funny and replied 'sharing is caring'. This did not sit well for us considering we were giving Ronin more business than the lone diner next to us who by then made it very obvious he was more than happy to receive his better treatment by saying 'thats because he was a Westerner' (FYI our group of 3 are Chinese , though I dont want to divert this into another issue when thats not the point of this review and also we are not racist people)
Anyway the the night did not get any better as the chef ignored our request and continued to serve us small portions while the lone diner next to us would receive his bigger and better presented portions as if the Chef wanted to make a point to us. We believe the chef was simply too lazy to serve our portions separately or they just were too stingy to hire another kitchen hand. Whatever reason it also gave them an excuse to provid much smaller servings by cramming all our food 1 dish than serve us individually which is totally WRONG for the prices they charge.
Our bill came to approx $4,000 (refer to pic of receipt) in total for 3 people and we we're left hungry still and vivid with the bad treatment , and not only that they pushed us off our table at 8:30pm cause they had another booking. On top of this it was my friends birthday so it ruined the celebration, thinking back had it not been a Birthday gathering I would have tried to pursue the issue further.
Usually I dont write reviews but have done so and included a pic of our overcharged bill to make it clear to everyone that this is a genuine review and want to warn anyone not to get ripped off like we did.
BTW in regards to taste of food we have had better with 10times better service and more comfortable seating arrangements

lone diner next to us received close to same portion himself

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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Date of Visit

2014-01-10

Dining Method

Dine In

Spending Per Head

$1350 (Dinner)

Celebration

Birthday

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Prisloo

Level1

1

0

The food is so awesome ! Must have the beef w raw egg! We tried booking but no luck and we just walked in!

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The food is so awesome ! Must have the beef w raw egg! We tried booking but no luck and we just walked in!

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Date of Visit

2013-12-14

Dining Method

Dine In

Type of Meal

Dinner

Dining Offer

Others

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cindy65

Level1

1

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I came and had dinner with my boyfriend as we are big fans of Yabird, but hate to wait for a table, so we decided to try Ronin which accepts reservations. I sent them an email the night before and got a table the next day. it wasn't as difficult to book as a lot of people say. They offered two sittings; we choose the early session of 6:30-8:30pm. We arrived a bit late at 6:45pm, but the restaurant was not full. They only have bar counter seats, so it would be difficult to communicate with each o

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I came and had dinner with my boyfriend as we are big fans of Yabird, but hate to wait for a table, so we decided to try Ronin which accepts reservations. I sent them an email the night before and got a table the next day. it wasn't as difficult to book as a lot of people say. They offered two sittings; we choose the early session of 6:30-8:30pm.

We arrived a bit late at 6:45pm, but the restaurant was not full. They only have bar counter seats, so it would be difficult to communicate with each other with a party more than three. A waitress came over and greeted us. She then explained to us that all their ingredients are from all over the world and everything on the menu is nice, bla bla..... She then told us that the omakase will take two hours to serve, if we can't finish by 8:30, they would happily transfer us to the standing table. And what? I have to spent $900/person for the omakase eating standing up?? Even cafe de coral give you a place to sit down and finish your meal.
In the end we decided to order a la carte. We started with a yellow tail sashimi, which tastes quite good, fusion style like in Nobu. We then order a deep-fried scallop, which was super oily. I expected it to be more dry and crispy, but was actually soaked in oil. Next came their famous dish of Kagoshima beef, which was another big disaster. The kagoshima beef was extremely marbled (at least 70% fat) and together with the special oily sause that the chef put on top, was like drinking oil. And lastly we ordered the unagi rice which tastes quite ok on the first bite, but as you keep eating, it gets very salty. We felt extremely thirsty after this dinner.

We suspected that they put tonnes of "MSG" in their food, as we were quite thirsty all night!

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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DETAILED RATING

Taste

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Date of Visit

2013-10-10

Dining Method

Dine In

Spending Per Head

$600 (Dinner)

FoodieAly

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Love it~ love it~ love it~ Yes, it is true that it is very hard to get a seat in Ronin. Even if you made reservation, I would advise you to come early. If not, you will end up like me, arrive on time but got seated near the door. Annoyed, but lesson learned.The food was indeed, very impressive to make up the unwanted seats. Highlights of the night were, (1) Flower crab with uni. The meat of a flower crab is deconstructed and mixed with uni. Heavenly. (2) secondly, I would recommended the Kagoshi

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Love it~ love it~ love it~

Yes, it is true that it is very hard to get a seat in Ronin. Even if you made reservation, I would advise you to come early. If not, you will end up like me, arrive on time but got seated near the door. Annoyed, but lesson learned.
The food was indeed, very impressive to make up the unwanted seats.

Highlights of the night were,

(1) Flower crab with uni. The meat of a flower crab is deconstructed and mixed with uni. Heavenly.

(2) secondly, I would recommended the Kagoshima beef. It is like a beef carpaccio in Japanese style.

Lastly, agreed with previous reviews, definitely need to order the Shigoku oyster and uni with nori & Aomori panko.

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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DETAILED RATING

Taste

Decor

Service

Hygiene

Value

Date of Visit

2013-09-05

Waiting Time

3 Minutes (Dine In)

Spending Per Head

$900 (Dinner)