Japanese cuisine, also known as "washoku", has obvious characteristics and rich cultural elements, and was included in the UNESCO World Intangible Cultural Heritage List in 2013. Kaiseki cuisine is undoubtedly the highest form of hospitality in Japanese cuisine, and today it is synonymous with luxurious Japanese cuisine. The number one spot in Hong Kong's kaiseki cuisine is none other than Sky Dragon. Sky Ryugin, a branch of the famous Japanese store "Ryugin", was launched in Hong Kong in March 2012 and is the first overseas branch of "Ryugin". Since its opening, Sky Dragon's Voice has been favored by well-known food awards such as the "Michelin Guide" and "Asia's 50 Best Restaurants". In addition to Sky Dragon, there is also a "Dragon" branch in Taiwan, called "Zen Cloud Dragon".

Ryugin's founder, Seiji Yamamoto, is a world-class celebrity chef who is comfortable with the essence of Japanese food that brings out the original flavor of seasonal ingredients, and is an innovative chef at the head office in Japan. Chef Seki Hidemichi joined the restaurant in 2003 and has inherited the essence of our cuisine and his overseas culinary experience, making him the perfect choice for Chef Tenkugin. Ryota Kanazawa, who is currently serving as the sous chef of Sky Ryugin, also has a wealth of chef experience and joined Sky Ryuginn in 2015.

Seiji Yamamoto does not consider Sky Ryuyin to be a branch of "Ryuyin", but a local Ryuyin main store in Hong Kong. Therefore, the menu of Sky Ryuyin is not copied from the main restaurant, and all dishes are presented to Chef Sky Ryuyin freely. In the selection of ingredients, Sky Ryuyin makes full use of local and Japanese high-quality ingredients, and follows the principle of "never eat from time to time", and the ingredients are fresh every day, and the food is cooked in the best condition while preserving the original flavor. In spring, everything sprouts, and the freshness and tenderness are presented one by one on the plate; In summer, the dishes are vibrant, with sweet and sour fruits such as citrus, grapefruit, and plums evoking the taste buds; In autumn, the fish is fresh and plump, and the fungi, nuts, and fruits have an excellent play; In winter, fish is rich in fat, rich in ingredients and complex in flavor, stimulating all palates. One of the signature dishes is the Murphy Dessert Molecular Cuisine, which breaks the shape of the ingredients themselves and recreates them at low temperatures, bringing a new experience to traditional Japanese cuisine that has never been seen before. Sky Dragon's Strike is only open in the evenings, with a set menu system, no à la carte, and the set price is HKD2180, with a 10% service charge.

Located on the 101st floor of the International Commerce Centre, the tallest building in Hong Kong, Sky Dragons is one of four fine dining restaurants at SkyDining 101. The interior is luxurious and high-end, with floor-to-ceiling glass offering unobstructed views of Victoria Harbour. The restaurant has a total of 48 seats, including a four-person room and a 10-person private dining room. Private rooms have a minimum charge of HKD12000 and HKD25000. Bringing your own drinks and cakes will be charged a corkage fee ranging from HKD500 to HKD1000 and a cake cutting fee of HKD100 per person.

In most people's minds, Michelin-starred restaurants may seem unattainable, and reports of reservations being made months or even years in advance are overly deified. Restaurants such as Sky Dragon's Inn, which generally only accept reservations within two months, can be reserved a month in advance for window seats, and can be booked a week or even two or three days in advance on weekdays or during the off-season. It should be noted that a deposit is required for Sky Dragonyin reservations, and if the reservation is cancelled, a certain percentage of the cancellation fee will be charged, and children under 11 years old will not be accepted at the restaurant. It is recommended to arrange the itinerary before making an appointment and ask the store about various expenses to avoid unnecessary trouble.