Nihonryori RyuGin

For Seiji Yamamoto, a kaiseki meal is a vessel through which to savor the rich cultural character of Japan. Lofty philosophies are one thing, but a good restaurateur must have the quality and skills to back them up. The three Michelin stars held by Yamamoto-san’s restaurant is surely proof enough that he does. With a mixed scientific and spiritual approach — equal parts French haute cuisine and Edo era tradition — the chefs at Nihonryori RyuGin cook up a seasonal omakase meal with a dozen dishes. Although Yamamoto’s head is up in the clouds of the gastronomic avant garde, his feet are still firmly planted in the soil of Japan, with a focus on premium seasonal ingredients like Kyoto vegetables, pufferfish, quality soba, and snow crab. The restaurant relocated to its current spot in the Hibiya Midtown entertainment complex in 2018, now with many more seats than before. Expect the empire of this Japanese culinary icon to keep expanding, with branches in Hong Kong and Taipei already established, and more to come in the future.