RK San Contemporary Japanese Restaurant

Meet RK Tamang, the chef extraordinaire behind this unique restaurant concept. Specialists in contemporary Japanese cuisine, RK San is the vision of a culinary master.

At just 15 years old, RK Tamang experienced his first commercial kitchen. From that moment, he made the industry his own, working with Michelin chefs in kitchens all around the world. Now a Japanese master chef, his restaurant reflects that painstaking perfectionism that got him to where he is today. Symmetrical, minimalist and stylish, this intimate space has all the trappings of exclusivity and luxury.

RK’s time as a Head Chef at Flying Fish and Sokyo has informed a lot of RK San’s menu. Nigiri can be found topped with anything from king fish, tuna, salmon and trevally whilst the Makimono rolls are filled with crispy tempura, kaarage chicken and crispy vegetables.

For individual plates, look to their mains which incorporate traditional cooking methods with the modern kitchen. Delicate and flavourful, you will find braised pork belly with carrot puree, steamed snapper with creamy truffle and marinated lamb cutlets with sublime miso butter. Where no detail is left to chance, RK San is as faultless as they come.