i. Biography
Ryota Kanesawa’s work is built on apprenticeship, repetition, and the discipline that comes from learning a kitchen from the ground up. At Ryota Kappou Modern in Hong Kong, that training is folded into a style that keeps kaiseki structure in view while making room for Western technique. The result is not a break from tradition but a controlled adjustment of it.
The Path
Apprenticeship at Kagairo in Osaka gave Ryota Kanesawa an early start in the demands of professional kitchen work, where pace, sequence, and attention to detail set the standard. Kitchen staff work at Hotel Hanshin Osaka extended that foundation, reinforcing the habits that shape his later cooking: precision, restraint, and a clear respect for process. Those years sit behind the balance he still seeks between inherited form and change. Today, Ryota is chef-owner of Ryota Kappou Modern, a role that places his name, judgment, and identity at the center of the restaurant’s evolution.
The Work Today
At Ryota Kappou Modern in Hong Kong, Kanesawa works as Head Chef and, since 2020, chef-owner. The restaurant’s point of view comes from the line he gives it himself: “We aim to mix Western techniques with my kaiseki background.” That is the frame for the cooking, with structure carrying the plate and tradition kept active rather than frozen. “ Simplicity Excellence ” reads as the philosophy attached to the kitchen, and it fits a style shaped by roles where knife work, timing, and hierarchy are not decorative ideas but daily standards. In that register, excellence is carried through clean execution, measured choices, and the discipline to leave a plate where it needs to stop. Kanesawa’s approach also rejects rigidity. The work holds to form without treating form as a limit, allowing movement inside discipline and keeping the kitchen open to what else the plate can do.
Signature
Ryota's signature dishes include Monkfish karaage, Grilled Challans duck with kumquat and wasabi sauce, Wagyu katsu mushroom sukiyaki, and Oiwai noodles. Together, they sketch the range of his cooking: crispness and richness, precision and comfort, savory depth sharpened by bright accents and a confident sense of contrast.
In Their Words “I respect history, but it can get boring. I want to keep it innovative!” “I’m not great at sticking to one thing; it’s just not exciting.”
Acclaim
MICHELIN star.
Profile updated July 2026
FAQ
Asked of Ryota
What is Ryota Kanesawa's current role?
As of 2026, Ryota Kanesawa is Head Chef.
Where did Ryota Kanesawa work before?
Ryota Kanesawa's earlier career included Kagairo and Hotel Hanshin Osaka.
What recognition has Ryota Kanesawa received?
MICHELIN star (2020).
