No.48 – Nihonryori RyuGin

Seiji Yamamoto looks to push culinary boundaries without breaking the central tenets of traditional Japanese cuisine (seasonality, integrity of ingredients and cooking methods, etc) at this charming restaurant in Roppongi, a district of Tokyo well known for its vibrant nightlife. His approach has made him one of Japan’s most celebrated chefs both at home and on the international circuit.

New dishes on the menu include Grilled Wild Duck with Fragrance of Straw, Steamed Cold Egg Custard with Sea Urchin, and Candy Apple 2010, a deconstructed dessert featuring apple powder ice cream and hot apple confiture. While some of the food is distinctly cutting-edge, RyuGin’s décor is firmly traditional – although no less striking. The interior features no less than 22 decorative plates with designs of Chinese dragons, collected by Yamamoto over the years (‘Ryu’ means dragon). Comparatively large by Japanese standards, Ryugin offers 24 covers including a private dining room for four. It currently holds two Michelin stars.