Nihon Ryori Ryugin

$/month

7-17-24 Roppongi 1

$ 0 Bed 0 Bath No Furnish 0 Garage No Child Rooms

Ryugin sprang to prominence on the back of chef Seiji Yamamoto’s imaginative application of modern cooking techniques to classic Japanese cuisine. These days, he has no need for any molecular magic: his vibrant contemporary kaiseki speaks for itself. Yamamoto is now at the top of his game (as recognised by his third Michelin star), drawing massive depths of flavour from his premium ingredients – such as sakuradai snapper, from the Naruto Strait close to his hometown, creamy an-kimo (monkfish liver, known as the foie gras of the ocean), or hand-reared Iwate wagyu beef. Yamamoto’s candy pear dessert nitro-chilled to -196C and served with a sauce of the same fruit heated to a scalding 99C, is the stuff of legend.

1 COMMENT

  • Demi Rossi

    It’s not just meat at Crib de Rib. The restaurant also does cocktails. Serious cocktails. They’ve hired mixologist Bastien Dupuy, who has created a jam-packed menu of classics with a twist.

    on January 16, 2015 Reply

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    Nihon Ryori Ryugin

    7-17-24 Roppongi

    Ryugin sprang to prominence on the back of chef Seiji Yamamoto’s imaginative application of modern cooking techniques to classic Japanese…

    65465 $ 5 Beds 5 Baths Not Furnish Not Child Rooms
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