Kaiseki reimagined with creative techniques, masterful skills, and delicate flavors
Japan, 〒100-0006 Tokyo, Chiyoda City, Yurakucho, 1 Chome−1−2 東京ミッドタウン日比谷 7階 Get directions
¥10,000+ · Menu
"I experienced RyuGin as a three-star restaurant celebrated for its molecular kaiseki — a highly crafted, multicourse gastronomy that demands reservations and rewards serious diners." - AFAR
"A renowned kaiseki restaurant known for inventive presentations and a creative reinterpretation of traditional Japanese ingredients through modern culinary techniques." - Jessica Kozuka
"Seiji Yamamoto charts the vastness of Japanese cuisine. He handles his knives and tends his charcoal grill with relentlessly honed technique. He elucidates the properties of each ingredient and the best ways to prepare it with a scientific eye, displaying unwavering resolve. His winter menu is replete with fugu items, products of years of experience and passion for Japanese cuisine. Disarming frankness shines in Yamamoto’s favourite expression: ‘I’m a chef because I love cooking.’" - Michelin Inspector
"Straw-grilled duck: Duck meat enhanced by fragrant straw smoke, served with sieve-pureed liver and chopped ginger, highlighting the iron-rich flavor transformed into a stock-like aroma." - The MICHELIN Guide
"Ryugin’s name means “dragon’s voice,” and chef Seiji Yamamoto’s revolutionary approach to traditional kaiseki—he once used a CT scanner to examine the skeleton of a pike eel—has made him a living legend. In recent years, he's adopted a more subdued aesthetic, but his highly refined dishes prove that he’s still at the top of his game. Seafood is his wheelhouse, and his product-driven and cleverly technical dishes are meant for serious foodies." - Melinda Joe
