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The menu at Nihonryori RyuGin is built around the seasons and chef Seiji Yamamoto takes great care to retain the integrity of traditional Japanese ingredients and cooking methods while pushing the boundaries of the cuisine.
Yamamoto delights in avant-garde techniques – he's not afraid to flex his Arnie-like culinary muscles at times – but his overall approach doesn't overlook tradition. One dish features 30 kinds of Japanese spring vegetables and 10 types of shellfish.
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