Nihonryori RyuGin
Fine dining restaurant · Chiyoda ·
Modern kaiseki reinterpreting traditional Japanese ingredients
Modern kaiseki reinterpreting traditional Japanese ingredients
"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
"Fragrant straw smoke wreathes the blood-red meat, transforming the iron in the duck into a soup stock -like aroma. A little salt draws out the flavour imparted by the flawlessly-kindled straw. Tenderloin is served with sieve-pureed liver and chopped ginger." - The MICHELIN Guide
"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
"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
