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.

RyuGin strikes a balance between time-honoured Japanese cooking techniques and original dishes. It has earned three Michelin stars for its menu that’s limited to a seasonal full-course degustation set, along with à la carte options available at certain times of night. Many dishes include hot and cold elements, such as the restaurant’s signature dessert that incorporates fruit that’s both boiling and frozen with liquid nitrogen.

Discover the art of kaiseki, or a multi-course dinner based on seasonal ingredients, at RyuGin in Hibiya. Chef Seiji Yamamoto received three Michelin stars for his skillful fusion that appeals to all the senses and beautifully highlights Japanese produce. His emphasis on wa, or harmony, comes through in dishes like sashimi arranged to resemble a painting and Hokkaido kinki (channel rockfish) with sansho leaf.

A website note urging diners to be 'sensible' about wearing perfume reflects how seriously food is taken by the famously fiery chef, Seiji Yamamoto. Vegetarian guests are also politely turned away. But the innovative experimental creations on offer – reflected in its trio of Michelin stars – make it worthy of a pilgrimage.

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Of those, 12 come with lofty three-star status, including chef Seiji Yamamoto’s artistic kaiseki (multi-course) menu at RyuGin and the Edo-style sushi at Masahiro Yoshitake’s Sushi Yoshitake.

Go back to your hotel and freshen up before an early dinner at Nihonryori RyuGin, translated as the Japanese cuisine of the singing dragon, is a beautifully traditional and formal Japanese kaiseki style restaurant in the business district with a modern and more palatable flavour than some other kaiseki restaurants in Japan that may not be for everyone. Kaiseki refers to the Japanese equivalent of a fine dining multi-course meal where the chef is allowed to show his skills and combine four types of Japanese cuisine: court, samurai, temple and tea ceremony cuisine. The dishes can also be considered a type of art form that balances the taste, texture, appearance, and colours of food with incredibly beautiful, delicate and ornate dishes.

Nihonryori RyuGin, a Tokyo staple for 20 years, aims to present Japanese cuisine with the spirit of Wa (和), or “harmony” (“Nihonryori” means “Japanese cooking” and RyuGin comes from the Zen term, “Ryugin Unki”). Chef and owner Seiji Yamamoto infuses his cooking with pride in Japan and its ingredients, with a commitment to using no chemical seasonings or artificial flavors. The tasting menu changes daily and can be paired with wine, sake, or a selection of teas.

Nihonryori RyuGin is headed by Chef Seiji Yamamoto and the food is rooted in Chef Yamamoto’s avant-garde cooking techniques for classic kaiseki cuisine. The 12-course kaiseki set meal is driven by seasonal ingredients and subject to change daily as the chef hand-picks the top-quality food items for your meal. With nearly two decades at the peak of Japan’s fine dining scene, Chef Yamamoto’s labour of love, Nihonryori RyuGin is understandably popular.

Nihonryori Ryugin, a renowned Japanese restaurant, has held three Michelin stars for eight consecutive years and is recognized among the World's 50 Best Restaurants. Chef Seiji Yamamoto expertly uses handpicked seasonal ingredients from across Japan to highlight their natural flavors. The menu features standout dishes such as "Matsutake Mushroom and Grilled Tilefish Soup" and "Ryugin-style Snow Crab"—a masterpiece showcasing every part of the crab.

Ryugin’s name means “dragon’s voice,” and chef Seiji Yamamoto’s revolutionary approach to traditional kaiseki – he once used a CT scanner to examine the skeleton of a pike eel – has made him a living legend. In recent years, he's adopted a more subdued aesthetic, but his highly refined dishes prove that he’s still at the top of his game. Seafood is his wheelhouse, and his product-driven and cleverly technical dishes are meant for serious foodies.

Last but certainly not least, Nihonryori RyuGin offers an exquisite blend of experimental and traditional Japanese cuisine with a hats-off to French Haute cuisine. Led by a visionary chef, Seiji Yamamoto, this exceptional restaurant offers an ever-evolving menu that pushes the boundaries of culinary creativity. Each course is meticulously crafted and will surely have your mouth watering, fusing seasonal ingredients with innovative techniques.

With head chef Seiji Tamamoto at the helm, Nihonryori RyuGin is a progressive restaurant serving modern Japanese cuisine. Cutting-edge technology meets with traditional cuisine for an experimental menu with signature dishes such as grilled ayu (sweetfish) and the Minus-196 Degrees Candy Apple (a glossy red toffee apple filled with powdered ice-cream). The menu changes daily depending on what is on offer at the local markets each morning.

Ryugin provides a unique eating experience that unites history and innovation for couples looking to combine the two. Under the direction of Chef Seiji Yamamoto, this Michelin-starred eatery honours Japan’s rich culinary history while pushing the frontiers of Japanese cuisine. Located in the posh Roppongi neighbourhood, Ryugin encourages customers to partake in a culinary journey that honours the essence of Japanese flavours.

RyuGin specializes in modern interpretations of kaiseki, the traditional Japanese multi-course meal. Chef Seiji Yamamoto is famous for his inventive techniques and presentation, bringing a creative flair to time-honored dishes. With each course, RyuGin aims to tell a story, drawing on elements of Japanese myth and legend as well as seasonal motifs to provide an immersive dining experience.

But when Chef Seiji Yamamoto first came onto the scene, Ryugin was the only restaurant that offered this type of cooking. Everyone marvels at Yamamoto’s signature dessert –a 196-degree strawberry (or seasonal fruit) served with 99-degree strawberry jam. Now that this is one of the most famous restaurants in the city, Chef Seijo has opened branches of Ryugin in both Taipei and Hong Kong.

Located steps from the Imperial Palace in Tokyo, RyuGin offers a refined exploration of Japanese cuisine. Chef Seiji Yamamoto expresses a deep respect for the spirituality of Japanese ingredients, innovating from a clear theoretical perspective. The name RyuGin derives from the proverb "When the dragon sings, clouds form," and Yamamoto leads a Japanese culinary movement for a new age.

RyuGin is a renowned fine-dining restaurant in Tokyo that offers an exquisite Chinese culinary experience. Led by Chef Seiji Yamamoto, this Michelin three-starred restaurant aims to elevate Chinese cuisine to new heights. RyuGin’s meticulously crafted dishes showcase the essence of Chinese flavors, using only the finest ingredients and innovative cooking techniques.

Ryugin, led by Chef Seiji Yamamoto, is a culinary temple of modern kaiseki, offering a harmonious blend of tradition and innovation. Signature dishes include "Charcoal-Grilled Wagyu Beef" and "Winter Melon with Sea Urchin," showcasing Japan’s seasonal ingredients. The presentation is an art form, with each dish designed to reflect nature's beauty.

Furthermore, due to Harutaka's late enough opening hours, it has become the favourite supper venue of famous fellow chefs such as Seiji Yamamoto of Ryugin and Masahiro Yoshitake of Sushi Yoshitake, both 3-starred restaurants. With such endorsements, I knew I had to go when I came across this restaurant, researching top sushi places in Tokyo.

A world-class Japanese restaurant that symbolizes the richness of Japan. It is run by head chef Seiji Yamamoto, ranked in the top 10 of the World’s Top 100 Chefs. In addition to being 3-Starred, it has been voted as ‘Best Restaurant in Asia’ and ‘World’s Best Restaurant’.

Chef Seiji Yamamoto marries Japan’s kaiseki tradition with a style and sensibility that is both contemporary and highly accessible, even for those visiting Tokyo for the first time. Nihonryori RyuGin means “Japanese cuisine;” and RyuGin, meaning “dragon’s voice,” derives from a teaching in Zen Buddhism.

Simply put, Ryugin offers one of the finest and most acclaimed culinary experiences on the planet. It has captured the coveted Michelin 3-star ranking for ten years running. In 2010 it was featured in The World's 50 Best Restaurants, the first establishment serving Japanese food to make the list.

Set in the upscale Tokyo Midtown Hibiya, Ryugin’s ambiance is as modern as it gets. But don’t mistake its setting for lacking traditional kaiseki experience. Ryugin delivers the same vibe, thanks to its well-decorated owner-chef, Seiji Yamamoto.

The sea urchin^ is not fishy and has a sweet taste, so you can eat as much as you want. And the favorite New Zealand lobster^🦐!. The sashimi platter^ is quite fresh, all thick cuts 🍣 are very soft and glutinous, super satisfying.

Located in Roppongi, Ryugin is a culinary destination that pushes the boundaries of Japanese cuisine. A meal here starts at approximately ¥ $30,000 ($190), reflecting the innovative and high-quality dishes served.

Very close to the top on The World’s 50 Best Restaurants list, this sophisticated restaurant serves traditional Japanese cuisine with a style and sensibility that makes it accessible and enjoyable for everyone.

Offering delicious meals and memorable times for any couple dining there for a romantic date. Ryugin’s popularity for its food makes it second among the 6 Best Romantic Restaurants in Tokyo.

He worked there for a decade before switching to Japanese cuisine and training under chef Seiji Yamamoto of RyuGin for five years.