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Chiyoda

Ryugin, led by Chef Seiji Yamamoto, offers a modern take on kaiseki cuisine, emphasizing seasonal ingredients and meticulous preparation. The restaurant has been recognized with three Michelin stars and has been featured in Asia's 50 Best Restaurants.

Ubicado en el corazón de Chiyoda, Japón, Ryugin es un destacado restaurante que redefine la experiencia de la cocina japonesa a través de su enfoque innovador y su compromiso con los ingredientes de temporada. Bajo la dirección del renombrado Chef Seiji Yamamoto, este establecimiento ha logrado el reconocimiento mundial, siendo galardonado con tres estrellas Michelin y figurando en la lista de los 50 Mejores Restaurantes de Asia. En Ryugin, cada plato es una obra maestra que narra la historia de la tradición japonesa, presentada con un toque contemporáneo.

Ryugin se especializa en la cocina kaiseki, que es un arte culinario japonés que se centra en la presentación delicada y el equilibrio de sabores. Cada menú, diseñado cuidadosamente, resalta los ingredientes frescos y de temporada, creando un viaje sensorial que cautiva a los comensales. Desde el primer bocado hasta el último, los visitantes son llevados a un mundo de sabores sofisticados que reflejan la rica cultura gastronómica de Japón.

¿Cuál es el código de vestimenta en Ryugin?

Los huéspedes deben usar camisas con cuello; no se permite ropa casual como camisetas, pantalones cortos o sandalias.

Se permiten niños de 10 años en adelante, siempre que puedan disfrutar del menú para adultos.

¿Cuáles son los horarios de operación de Ryugin?

Ryugin está abierto de 6:00 PM a 11:00 PM, con la última entrada a las 7:30 PM.

Asia

Japan

Ubicado en el séptimo piso del elegante Tokyo Midtown Hibiya, Ryugin es un restaurante que redefine la experiencia de la alta cocina japonesa. Desde su apertura, ha sido un referente en la gastronomía de Tokio, combinando técnicas tradicionales con un enfoque contemporáneo. Con tres estrellas Michelin, cada visita es un viaje sensorial a través de la cultura culinaria japonesa, donde cada plato es una obra maestra que refleja la dedicación y el arte del chef.

La experiencia gastronómica en Ryugin es un festín para los sentidos. Cada plato es un reflejo de la maestría del chef, que utiliza ingredientes frescos y de alta calidad. El menú omakase es una exploración de sabores, donde los comensales pueden disfrutar de una variedad de platos que cambian según la temporada. Algunos de los platos destacados incluyen:

Sopa de shiitake, una entrada que despierta el paladar.

Pescado a la parrilla Binchotan, con un sabor ahumado inigualable.

Arroz en olla de barro con pollo y verduras, un plato reconfortante.

Ryugin no solo ofrece una experiencia culinaria excepcional, sino también un ambiente elegante y acogedor. El servicio es impecable, con un personal atento que se asegura de que cada detalle sea perfecto. Además, el restaurante cuenta con una selección de sakes que complementan perfectamente cada plato, elevando aún más la experiencia gastronómica.

Situado en el vibrante distrito de Chiyoda, Ryugin está rodeado de una rica cultura y atracciones turísticas. A pocos pasos, los visitantes pueden explorar el hermoso parque Hibiya, así como el icónico Palacio Imperial. La cercanía a otras atracciones culturales hace que Ryugin sea un excelente punto de partida para un día de exploración en Tokio.

Sí, se recomienda reservar con antelación.

¿Se puede llevar a cabo una cena privada?

Sí, se pueden organizar cenas privadas con reserva.

No pierdas la oportunidad de vivir una experiencia culinaria única en Ryugin, donde cada bocado es una celebración de la gastronomía japonesa. Reserva tu mesa y sumérgete en un mundo de sabores excepcionales en el corazón de Tokio.

https://www.google.com/local/review/rap/report?postId=ChZDSUhNMG9nS0VJQ0FnSUQzLU5EWWVnEAE&d=17924085&t=1

places/ChIJaZF5wHmLGGARycW1JhshDjY/reviews/ChZDSUhNMG9nS0VJQ0FnSUQzLU5EWWVnEAE

An unforgettable experience that redefines fine dining. From the moment we stepped in, every detail - from the serene ambiance to the meticulously crafted dishes - leaves us in awe. Each course is a masterpiece, blending Japanese techniques with innovative flair. The flavours are bold yet delicate, showcasing the finest ingredients in the most unexpected ways. A truly jaw-dropping dining experience that lingers long after the meal.

https://www.google.com/local/review/rap/report?postId=ChZDSUhNMG9nS0VJQ0FnSUNfNU1qb1ZnEAE&d=17924085&t=1

places/ChIJaZF5wHmLGGARycW1JhshDjY/reviews/ChZDSUhNMG9nS0VJQ0FnSUNfNU1qb1ZnEAE

Ryugin is great to experience but I don’t know if I would go again.  The price point is just very high and I don’t think it’s justified.  The course is long too-think I was there for 3 hours.  I’d recommend this to anyone who’s looking to try a Michelin three and have unlimited budget.

https://www.google.com/local/review/rap/report?postId=ChZDSUhNMG9nS0VJQ0FnSUNibDh1QktBEAE&d=17924085&t=1

places/ChIJaZF5wHmLGGARycW1JhshDjY/reviews/ChZDSUhNMG9nS0VJQ0FnSUNibDh1QktBEAE

No wonder it’s one of the most sought after bookings in Tokyo. It’s omakase w creativity. The sake pairing that accompanies the menu was also worthy and interesting. Service is impeccable. Truly worthy of the three star

https://www.google.com/local/review/rap/report?postId=ChdDSUhNMG9nS0VJQ0FnSUNaN0tuM3NRRRAB&d=17924085&t=1

places/ChIJaZF5wHmLGGARycW1JhshDjY/reviews/ChdDSUhNMG9nS0VJQ0FnSUNaN0tuM3NRRRAB

The food was amazing and beautifully presented. The service was excellent and I loved how they gave you the chopsticks as a souvenir. Advice - try to get your hotel concierge to book it in advance rather than going third party which charges extra for the service. Overall great experience for that special occasion.

https://www.google.com/local/review/rap/report?postId=ChZDSUhNMG9nS0VJQ0FnSUNaMzg3b2VBEAE&d=17924085&t=1

places/ChIJaZF5wHmLGGARycW1JhshDjY/reviews/ChZDSUhNMG9nS0VJQ0FnSUNaMzg3b2VBEAE

This is my second time dining at RyuGin. My first time was in 2017 at the Roppongi location and that meal was truly mind blowing. I wanted to experience that dining experience once again and made it my main mission for travelling to Japan this time around with my wife to celebrate our anniversary.

Unfortunately, this dining experience on 9/16 was the ultimate letdown.

Right off the bat, we arrived promptly at our reserved time. We were the first and only customers in the entire restaurant for the first 30 minutes. Upon being seated, my wife ordered a chilled tea off the drink menu. The server brought out a bottle of tea and poured a small amount into a wine glass for my wife. After a few sips, the server took the bottle away and was never to be seen again for the rest of the night. My wife's glass sat empty on the table for the rest of the meal.

The amuse bouche was a shiitake mushroom soup served in a very tall wooden cup. The temperature of the soup was scalding and instantly burned both of our tongues.

At this point, other customers started to arrive and were getting seated. Behind us were seated a group of four Spanish customers. One of the servers started accusing one of the guests of wearing perfume or cologne and caused a huge scene. It made my wife and I feel extremely awkward as the server scolded the guests and insisted they return to the hotel and shower. After some back and forth, the server phoned the hotel concierge who helped these guests book the reservation and they conversed on speaker phone. We could hear everything and it really disrupted the mood of our dinner. Finally, the four guests were asked to leave and did not return.

Regarding the dinner, the food just tasted very bland and sloppily assembled. We were served a shark fin soup that did not taste like anything. Another course was simply sea urchin stacked upon a thick piece of eggplant. We were served conger eel and snapper for multiple dishes.

Throughout the meal, the servers would constantly be poking their heads out and watching us to see when we finished a course to clear our table. My partner felt extremely uncomfortable as though we were being rushed for each dish.

After finishing the starters, it finally came time for our main courses. The first main course was the Binchotan Skilfish. The fish was tasty but there was a long bone in the fish that stabbed the inside of my mouth. This is completely unacceptable for an establishment with this reputation. Once we finished this dish, there must have been a lack of support in the kitchen or the timing was off because we waited over 30 minutes at the empty table for the Sanuki Olive beef course.

We ended the meal with a huge portion of clay pot rice with chicken and vegetables. There was barely any flavor in this dish and the purposed seemed to just fill us up.

Dessert was just ok. Nothing memorable to really write home about.

We went out of our way to travel to Japan for this meal to experience the finest of Japan and this meal just left us with a sour taste in our mouths. I wished to experience RyuGin as I experienced it 6 years prior at Roppongi and it seems like a shell of its former self. I truly have difficulty figuring out what justification there was in maintaining their three michelin stars.

Cena de lujo en RyuGin, Chiyoda - Tres estrellas Michelin

Established in 2003 by Chef Seiji Yamamoto, Ryugin has evolved from a small Roppongi eatery to a three-Michelin-starred restaurant in Tokyo Midtown Hibiya, renowned for its innovative kaiseki cuisine.

Ubicado en el corazón de Chiyoda, Ryugin es un restaurante que ha dejado una huella indeleble en la gastronomía japonesa. Desde su fundación en 2003 por el chef Seiji Yamamoto, este establecimiento ha demostrado ser un bastión de la cocina kaiseki, una forma de arte culinario que enfatiza la frescura y la estética de los ingredientes.

 Ryugin fue establecido en Roppongi, Tokio.

 Alcanzó las tres estrellas Michelin, un testimonio de su excelencia culinaria.

 Se trasladó a Tokyo Midtown Hibiya, ampliando su espacio para ofrecer una experiencia gastronómica aún más sofisticada.

A través de los años, Ryugin ha evolucionado en un símbolo de innovación y tradición dentro de la cocina japonesa. El chef Seiji Yamamoto ha sabido capturar la esencia de la cultura nipona, fusionando técnicas modernas con ingredientes locales de alta calidad. Esta mezcla no solo le ha valido el reconocimiento internacional, sino que ha establecido a Ryugin como un destino ineludible para los amantes de la gastronomía.

In the vibrant heart of Tokyo, where tradition intertwines with modernity, lies the exquisite dining haven known as Ryugin. Perched on the seventh floor of the Tokyo Midtown Hibiya, this restaurant is a culinary masterpiece that promises an unforgettable gastronomic experience. Chef Seiji Yamamoto orchestrates a symphony of flavors that celebrate the essence of seasonal ingredients, offering a sublime journey through the rich tapestry of Japanese culinary heritage.

Ryugin

Experience a curated selection of seasonal Japanese dishes with our Omakase courses, each paired with carefully chosen beverages to enhance your dining experience.

Seasonal Omakase Course

Tea Pairing Course

Selected Sake & Wine Pairing Course

Omakase Courses

RyuGin, un destacado restaurante en el distrito de Chiyoda, Tokio, es reconocido por su enfoque en la cocina japonesa contemporánea. Con un enfoque en ingredientes de temporada, el chef se esfuerza por ofrecer una experiencia culinaria que refleje la esencia de Japón. La filosofía del menú se basa en la técnica del Omakase, donde cada plato se crea meticulosamente para resaltar los sabores únicos y frescos del día. Sus creaciones no solo son visualmente impresionantes, sino que también cuentan historias que conectan a los comensales con la rica tradición gastronómica japonesa.

Disfruta de una selección de ingredientes japoneses frescos y de temporada.

Una deliciosa sopa que resalta los sabores terrosos de los shiitake.

Perfectamente preparado, este plato ofrece una textura y sabor exquisitos.

RyuGin ofrece una selección excepcional de bebidas que complementan perfectamente cada plato. Entre las opciones más populares se encuentran el Curso de Maridaje de Sake y Vinos, donde se presentan diversas variedades de sake y vinos, cada uno elegido para realzar los sabores de los ingredientes. Además, el Curso de Maridaje de Té presenta una variedad de tés que refrescan el paladar entre los cursos de comida, convirtiendo cada bocado en una experiencia sensorial completa.

RyuGin se preocupa por la inclusión y ofrece varias opciones para aquellos con dietas específicas. Aunque el menú principal no incluye platos vegetarianos o veganos, el chef puede preparar opciones bajo solicitud. También hay una atención especial a los alérgenos, asegurando que todas las necesidades alimenticias de los comensales sean consideradas. Para aquellos que buscan una experiencia sin gluten, se recomienda informar al personal al momento de la reserva.

El chef de RyuGin sugiere probar el Curso Omakase de Temporada, donde cada plato es una representación de la habilidad artesanal y la creatividad. Este menú se adapta a los ingredientes más frescos de cada estación, garantizando que cada visita sea única. No te pierdas la oportunidad de degustar las combinaciones innovadoras que el chef ha preparado, ya que reflejan la rica diversidad de la gastronomía japonesa.

Visitar RyuGin en Tokio no es solo una comida, es una experiencia que despierta todos los sentidos. Con un ambiente sereno y una atención al detalle excepcional, cada visita es una celebración de la tradición culinaria japonesa. Ya sea para una ocasión especial o simplemente para disfrutar de una cena extraordinaria, RyuGin te invita a sumergirte en su menú y a vivir momentos memorables en cada plato.

Descubre Ryugin en Tokyo: una experiencia culinaria única que deleita tus sentidos. ¡Reserva tu mesa y saborea Japón al máximo!

Restaurante Ryugin en Chiyoda, Tokio - Alta Cocina

Chiyoda City Municipality

A multi-course meal showcasing the finest seasonal ingredients prepared in traditional Japanese style.

An Omakase course complemented by a selection of teas to enhance the flavors of each dish.

An Omakase course accompanied by a curated selection of sake and wines to pair with each course.

Ubicado en el corazón de Chiyoda, **Ryugin** es un restaurante que redefine la experiencia de la gastronomía japonesa. Con un enfoque en la presentación meticulosa y el uso de ingredientes de temporada, este establecimiento ha ganado un lugar destacado en la escena culinaria mundial.

En Ryugin, cada plato es una obra de arte. Las opciones del menú son una exploración profunda de la cocina japonesa, incluyendo:

: Un menú de varios platillos que exhibe los mejores ingredientes de temporada preparados al estilo japonés tradicional.

RyuGin: Una Experiencia Culinaria en Tokio.

RyuGin, ubicado en el corazón de Tokio, es un restaurante que combina la tradición japonesa con la innovación culinaria, ofreciendo un viaje sensorial a través de su distintivo menú kaiseki, que ha sido galardonado con tres estrellas Michelin. Este lugar es famoso por su capacidad para transformar ingredientes locales en obras maestras, presentando una experiencia gastronómica que es tanto visual como gustativa.

Entre sus principales ventajas se destacan:

**Cocina kaiseki innovadora**: La fusión de sabores y técnicas tradicionales con un enfoque moderno.

**Tres estrellas Michelin**: Un reconocimiento que habla de la calidad y el compromiso con la excelencia.

**Ingredientes de temporada**: La frescura de los productos locales es fundamental en cada plato.

**Ambientes privados y semi-privados**: Ideal para ocasiones especiales.

**Ambiente no fumador**: Un espacio limpio y acogedor para disfrutar de la comida.

A pesar de su prestigio, es importante considerar algunas desventajas:

**Alto costo**: Los precios son elevados, lo que puede limitar el acceso para algunos comensales.

**Código de vestimenta estricto**: Se requiere una presentación formal, lo que puede ser incómodo para algunos.

**Capacidad limitada**: El número de asientos es restringido, lo que requiere planificar con anticipación.

**Reservas con mucha antelación**: La demanda es alta, por lo que se aconseja reservar con tiempo.

**Sin asientos en la barra**: La experiencia del chef no está disponible en este formato.

En conclusión, RyuGin es un destino culinario impresionante que merece ser explorado, pero sus altos costos y las estrictas políticas pueden no ser para todos. Aquellos que buscan una experiencia gastronómica excepcional y están dispuestos a invertir, encontrarán en RyuGin un lugar donde la tradición y la innovación se encuentran.

Tokyo

龍吟

This was a horrible experience. The atmosphere was terrible. A bright room with no view or ambiance. Think dentist office. The food was also not very good at all. We ended up leaving prior to finishing the course. I would not spend the money on this place

Without a doubt the worst dining experience I've ever had. Avoid at all costs. Every dish felt like I was being punished. Walked out before the meal was over. Nothing about this place (service, decor, food) holds a candle to 3 stars or even 1 stars on other continents.

We typically choose our travel destinations based on food and restaurants and Japan was no different. Very happy we were able to score reservations to Ryugin. Several of the top restaurants in Tokyo and Japan make it difficult for foreigners to make reservations online or through the phone. That is why you need to stay at a hotel with great concierge service that will be diligent and time it just right for when the window opens for restaurant reservations to score you those difficult seats. Ryugin also had one of the strictest and weirdest requirements of no perfume/cologne and no social media postings during dinner I have ever encountered. Nonetheless, food and service from beginning to end was just out of this world. I got my fine dining Kaiseki experience out of the way and definitely craving for more. Chef Yamamoto was also kind enough to meet and take a picture with us which was awesome. And at the very end, the hostess brought us to a private room where we were able to see 2 beautiful owls that followed the restaurant to it new location!

We came here in the summer, so this review is a little overdue. With that said, it is one of the best meals I've had. Let's start with the apple juice. Per our waiter, it's custom made using local fuji apple at some vineyard. It came in those beautiful wine bottles. Juice tasted so fresh and crisp even though it has been fermented for however many days. It is THE BEST apple juice I've ever had in my life, period. If you come here, please please get the apple juice. I won't go into specific courses, but if you like eel, do not hesitate to add the wild-caught eels to your meal. It was prepared in the traditional way as unagi donm but I've never tasted eel this fatty yet light. I know it sounds contradicting, but that's what it tasted like. It was one of the best eels I've had. The soup came with the eel course, in which they placed a piece of tofu that was intricately cut into a shape of flower. It tasted more beautiful than it looked, and it looked so pretty that I almost didn't want to eat it. Every course was amazing, so believe me when I say it's hard to pick my favorite. But I also LOVED their Chawan mushi with tomato and sea urchin. I never had a combination of Chawan mushi and tomato, not to mention they added sea urchin to the mix. Every bite was a delight and like a symphony in your mouth. Oh and the dessert course! it was cold sake ice cream and warm sake soufflé. It was hot and cold, sweet and tart, soft and crisp. Simply yet amazing. If you are able to make a reservation here, please come. It's one of the best dining experience I've had.

tl;dr Michelin 3 stars quintessential kaiseki experience. ---- The most prevalent feature of Michelin 3 star restaurants is probably the meticulous attention to detail demanded of their chefs. Now, combine that with Japanese kaiseki dining, a cuisine that traditionally showcases technical excellence and precision, and you have a Michelin 3 star restaurant that is remarkable in technical execution and balance of ingredients and flavors. We had the pleasure of dining here in early May 2018 during our trip to Tokyo, and Ryugin embodies the peak of Japanese culinary art. Yes, the dishes were not inventive nor flashy per se (no molecular gastronomy here!), but this is as close as you can get to the pinnacle of kaiseki dining, which balances culinary skill and ingredient seasonality. RESERVATIONS When we went, foreign customers were required to make the reservation through a hotel concierge, which is what we did. Reviewing the website just now, I notice they seem to have done away with that requirement and you can call directly to make the reservation. I was quite surprised at how fluent the waitstaff and the maitre d' was in both English and Chinese, so calling them directly to make a reservation shouldn't be an issue. As for the price, it appears they increased it dramatically compared to last year. When we went, it was 27000 yen per person (comes out to be about $250), but now it is at 43200 yen, an increase of 60%! However, considering the fine ingredients on offer and likely the constant stream of affluent customers and Michelin star collectors, personally I am not that surprised at the increase. GETTING THERE The restaurant is hidden inside a residential neighborhood. Other than a small sign on the door, you would hardly notice that it is a restaurant on the inside. It was a couple minutes walk from the nearest subway station. Once inside, there were no issues with either English or Chinese. I noticed that when we went probably only a quarter were Japanese with everyone else being tourists. THE MEAL Our menu captured the essence of late spring with ingredients sourced from all over Japan. At the end of the meal we received a printed menu in a stamped envelope that showed us where all the ingredients were sourced from. The huge surprise and standout for us was the substitution of baby eel for the typical somen noodles (white cold wheat flour noodles) on the menu that night. I personally have never had baby eel before in my entire life and it was afterwards that I found out that they are one of the most difficult ingredients to procure due to its short season and general rarity. Yes, it is likely not environmentally sustainable (along with shark fin on the menu), but it was worth a taste. The dishes were executed with extreme care and precision. Broths were always clear and clean to the palate, while grilled dishes always captured the smoky aroma of the charcoal grill. The inherent sweetness of the seafood dishes was accentuated by a subtle briny hint of the ocean. As the courses progressed, I was getting slightly worried about portion size, as I read that there were only 10 courses including dessert. However, as the last savory course came to a close, the waitress brought out a large pot of savory bamboo and chicken rice as the rice course. She proceeded to fill our rice bowls about halfway and explained to us that we should feel free to eat our fill of the rice. This being Michelin 3-star specially steamed rice in a donabe pot, of course I was going to eat it all! I actually managed to finish it all (literally 5-6 full bowls, and also the waitress wouldn't let me fill my own bowl haha), so I did end up being really full at the end as it was probably portioned for 4....LOL Their signature soup is a piece of delicate tofu cut into the shape of a chrysanthemum flower floating in a clear broth, and that degree of precision encapsulates the spirit of the whole meal. I really enjoyed the overall experience as I truly experienced the heights of kaiseki cuisine that night. Whether I would return is a different story as personally I enjoy the innovative cuisines (along the lines of Narisawa) more, but I was really glad to have had a window into this master chef's craft. ps. Part of the joy of the dining experience was appreciating the fine ceramic used throughout the meal. It was abundantly clear that many of them were probably made for the restaurant or very rare pieces...almost being like in a museum at the same time. pps. You'll get the pair of chopsticks used during the course of the meal to take home as a souvenir :) It's still holding up for us after a year!

Enjoyed my meal here though it was the most expensive I've ever had including others of similar Michelin ratings. I thought this place highlights Japanese techniques and ingredients well while bringing it to a new level. We had the Christmas menu. The snow crab was amazing. The tofu turned into a flower soup was also really impressive. The venison was perfectly cooked. The fugu was well prepared as a sashimi. The Christmas chicken was meh. It was presented in a really crass way and wasn't very tasting. Service was attentive and on point. I'd consider coming back but probably for the a la carte menu after 9pm.

Food: 4.0/5.0 Service: 4.5/5.0 Value: 3.5/5.0 Decor: 4.0/5.0 Overall: 4.0/5.0 The food here is good (albeit a bit bland to the taste), very technical, and very creative in an old school Japanese kind of way which is very much appreciated. The glassware and plateware is great, and they hit you with the little things like souvenir chopsticks, a little bottle of Mt Fuji water as you leave, and calling you a cab since the location is off the main roads. They also hit the hoity toity-ness marks that those boys at that tire company like. Tiny spot, 11 two-person tables as I counted it including a small room separate from the main dining room. I walked out feeling like I can buy that this is the best kaiseki in the country, but I didn't feel like my mind was blown -- a little like how I felt about L* B******. Food is borderline 4.5 of 5.0.

I was first introduced to Ryugin by their Taipei branch, which itself is one of the few five star dining experiences in my life. It was one of those meals that had a large personal impact on me and the way I saw food, so I jumped at the chance to visit Ryugin when I had the opportunity. My expectations were sky high, and yet completely surpassed. Ryugin in Taipei was the best meal I've ever had in Taiwan, Ryugin is the best meal I've had in my life, period. A fantastic kaiseki from top to bottom that I'd even consider quintessential. I can't think of enough superlatives to describe my meal here, but if you're only in Tokyo for x nights, I'd put Ryugin on your list if possible. Ryugin, like any other premium kaiseki, does ever-changing seasonal menus, and I'd jump for another opportunity to eat here again in the winter over anywhere else in Japan.

KenScale: 9.5/10 Dining in Tokyo can be at times a suffocating experience. Cancellation of your reservation is greatly frowned upon, and there are all sorts of dining manners you have to abide by. When I placed a dinner reservation at the world-renowned modern Japanese restaurant Ryugin in Roppongi district through the concierge service at a hotel I was staying at, I received a confirmation form from the restaurant that contained an extensive list of no-nos. You are, for instance, not allowed to wear any perfume (the restaurant specifically indicated that any dining group with a guest that wears one won't be shown to the table). No phone calls inside the restaurant, and no flash when taking photos and no videos permitted to be taken. When I arrived at the restaurant, I asked to charge my phone but the staff politely refused (I'm thankful to this day that my phone didn't die in the course of my meal so I was able to take the photos of all the dishes that I had eaten). For a New York diner who cares more about the quality of food than all the formalities of dining, I had to wonder whether Ryugin can actually be really worth all this fuss. Boy did this restaurant delivered. Chef Seiji Yamamoto's modern take on traditional kaiseki multi-course Japanese cuisine is as good as it gets, and I'm so glad that I was able to make a stop at this restaurant. As a Korean, I even felt a bit of jealousy as I have yet to see a Korean chef deliver the type of sensational modern Korean cuisine like the way chef Yamamoto does for the Japanese counterpart. Once I sat down, I was handed a large envelope with menu inside. Titled "Plating the Prodigality of Japanese Nature," the menu had a list of 10 dishes (at 27,000 yen per person) with different themes and philosophies of Japanese dining. The course already started with a bang with an exquisite chawanmushi with firefly squid and young pea inside. I don't think I've ever had chawanmushi with squid in it, but the ingredients worked perfectly together to create an awesome dish. Then came one of the most tender clam dishes I've ever had. The delicate preparation at Ryugin is something that I will not forget for a long time. The prawn dumpling and abalone in soup format had the ethereal quality to it (quite aptly named "Taste of the Wine that Captures a Moment"). Following sashimi of rare delicacies such as red clam and fugu (the poisonous pufferfish) came one of the best seafood dishes I've had in a while. Grilled sea perch seasoned with sesame was just so wonderful, especially once I added mustard vinegar on top, perfectly cooked and having immaculate flavor. The light touch of fire made so much difference to this fish and I salivate to this day the wonderful textural sensation. The meat department didn't lag behind either. In fact, sanuki olive beef that came with season-fresh onion and olive asparagus is one of the best beef dishes I've had in a while, with incredibly juicy, tender meat that was grilled to perfection and with moderate seasoning that only further enhanced the wonderful texture of the dish. The savory part of the course ended with simmered rice flavored with cheery blossom tea and accompanied by sakura shrimp and "chrysanthemum" soup. It was another winner, with perfect texture of rice combined with the little shrimp that worked so beautifully with the soup. The desserts at Ryugin were just as memorable. The simple-looking strawberry and sakura ice cream with brown sugar syrup underneath was so delightful that I wish there were more of it! The sake flavored desserts (one with ice cream and the other with custard-like cake) at the end were just as marvelous, with refined sweetness that just brings pure bliss to your palate without overpowering with heavy flavor. Ryugin turned out to be one of the best meals of my life, and the three-hour experience here was in a lot of ways life-changing in my culinary journey, showcasing how the use of fresh, seasonal ingredients with refined but not over-the-top techniques can make all the differences in the dishes. The dining space at Ryugin is not large, so make sure to book way in advance to get a table at the restaurant. The restaurant has the modern and elegant décor that fits the color and philosophy of the kitchen. There are various wine and sake menus you can complement your meal with very well. The services were overall professional (but not necessarily warm and fuzzy as I had implied above). Ryugin represents the apex of modern Japanese cuisine at its best, and I would definitely come back at some point in my life to again explore the profound depth and complexity of chef Yamamoto's wonderful food. It is an experience I won't forget in a long time.

Plenty have been written about this place so i won't go blow by blow on the meals.. i'll just say it's one of the finest restaurants i've been to, and an amazing/memorable experience. well worth the 3 Michelin star designation. Loved: - the Sake glasses - wow super fun to choose your own. We ordered 6 sakes so we got a lot of choices for the table :) - the chopsticks as souvenir - just a fun touch - the fugu - interesting.. is it the greatest fish? no. but super fun to try - the Sharkfin and aged noodles - omg.. the noodles are insanely good The food is not so 'pure traditional' in my mind.. a bit of fusion mixed in. Really enjoyable. I can eat that any day. wow.

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