Aug 13, '13

Nihonryori RyuGin

 
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Chef Seiji Yamamoto is fond of dragons. The walls of his restaurant and the 400-year old presentation plates are all adorned with these mythical creatures. Even the restaurant’s name, ryugin, means “singing dragon”, while Nihonryori translates as “Japanese cuisine”.
Three Michelin star Nihonryori RyuGin (7-17-24 Roppongi, Minato-ku, Tokyo; tel.03-3423-8006) specializes in kaiseki, a cooking art which originated in Kyoto centuries ago and which is now widely practiced not only in Japan but also by contemporary chefs all around the world.
If top European and American restaurants look more and more to the East to draw some of their inspiration (nowadays so popular tasting menus or omakases could be just one example),the opposite is also true: cooking styles in the East tend to get closer to the West.
Seiji Yamamoto takes some innovative liberties with the ancient – and quite strict – kaseiki codes creating unique dining experience where the taste of the dishes is put on the same level as the beauty…
 

Egg custard with fresh sea urchins and fragrance with three varieties of onions
Egg custard with fresh sea urchins and fragrance with three varieties of onions
Seasonal vegetables with pine nuts dressing
Seasonal vegetables with pine nuts dressing
Winter melon soup with yam (potato) julienne and cold shabu-shabu beef
Winter melon soup with yam (potato) julienne and cold shabu-shabu beef
Winter melon soup with yam (potato) julienne and cold shabu-shabu beef
Winter melon soup with yam (potato) julienne and cold shabu-shabu beef
Ichiban dashi soup, conger pike and egg plant
Ichiban dashi soup, conger pike and egg plant
Ichiban dashi soup, conger pike and egg plant
Ichiban dashi soup, conger pike and egg plant
Swimming Ayu fish grilled over charcoal with bamboo aroma
Swimming Ayu fish grilled over charcoal with bamboo aroma
Swimming Ayu fish grilled over charcoal with bamboo aroma
Swimming Ayu fish grilled over charcoal with bamboo aroma
Shrimp ball with simmered octopus and abalone
Shrimp ball with simmered octopus and abalone
Shrimp ball with simmered octopus and abalone
Shrimp ball with simmered octopus and abalone
Pork neck grilled on charcoal and straw smoked with wild honey soy sauce and mustard. Early ginkgo nuts rice and red miso soup.
Pork neck grilled on charcoal and straw smoked with wild honey soy sauce and mustard. Early ginkgo nuts rice and red miso soup.
Hot and cold grape trick
Hot and cold grape trick
Green tea
Green tea
"Cold sake" ice cream
“Cold sake” ice cream
'Hot sake" soufflé
‘Hot sake” soufflé
Matcha tea
Matcha tea
Chef Seiji Yamamoto
Chef Seiji Yamamoto
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