Nihonryori RyuGin

Tokyo, Japan

On the pass:

Seiji Yamamoto

Pastry chef:

Takeo Ozawa

Style of food:

Modern Japanese

Standout dish:

Octopus with cod roe, kinome leaves and white miso broth


Ground Floor, 7-17-24 Roppongi, Minato, Tokyo 106-0032

+81 3 3423 8006

A philosophical journey through Japan’s seasons and cooking heritage

Seiji Yamamoto is among Japan’s foremost practitioners of kaiseki: a succession of courses showcasing a variety of cooking methods and the seasons through intricately presented dishes. Nihonryori RyuGin – the chef’s Minato-based flagship – has turned this already artful meal structure into something that, for some at least, will come close to a spiritual experience.

Japanese produce is explored through a series of strikingly beautiful dishes. Some super-modern techniques are used in the kitchen, but Yamamoto is grounded by his respect for his county’s culinary heritage. Many of his dishes are nostalgic in nature, including Memory of Chef Yamamoto’s Childhood – a take on chicken rice. The restaurant’s approach is fastidious: Tokyo’s markets are scoured each morning (some produce is flown over to sister restaurant Tenku RyuGin in Hong Kong) and the 14-cover dining room is as carefully conceived and well-orchestrated as Yamamoto’s world-renowned dishes.

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