Page d’accueil

Télécharger

Nova Circle is your single space for saving and sharing top recommendations around the world while getting inspired by likeminded people.

Nova Circle - No Bad Recommendations

Ajouter

As a valued Nova Circle member you can enjoy our exclusive partner discounts. Simply just sign in to claim the deals.

Partner Discounts

Enjoy exclusive travel partner discounts with Nova Circle.

Nova Circle Benefits - Travel Partner Discounts

Avantages

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.

Ryugin : l'art culinaire japonais revisité à Tokyo

Une expérience gastronomique exceptionnelle en plein cœur de Chiyoda

Niché dans le quartier chic de Chiyoda, Ryugin est un restaurant emblématique qui incarne le mariage parfait entre tradition et innovation. Sous la direction du chef Seiji Yamamoto, cet établissement étoilé au Guide Michelin propose une interprétation moderne du kaiseki, une cuisine japonaise raffinée mettant en valeur des ingrédients de saison soigneusement sélectionnés. La philosophie de Ryugin repose sur une présentation artistique et une technique méticuleuse, offrant à chaque plat une harmonie de saveurs et de textures.

Une cuisine innovante qui respecte les traditions japonaises

Une expérience culinaire adaptée aux amateurs d'arts gastronomiques et de découvertes

Une reconnaissance internationale avec trois étoiles Michelin et une place dans Asia's 50 Best Restaurants

Ouvert de 18h00 à 23h00, Ryugin vous accueille pour une expérience gastronomique inoubliable. La dernière entrée est possible jusqu'à 19h30, alors planifiez votre visite en conséquence pour profiter pleinement de cette aventure culinaire unique.

Quel est le code vestimentaire chez Ryugin?

Les clients doivent porter une chemise à col. Les vêtements décontractés comme les T-shirts, chapeaux, shorts ou sandales ne sont pas autorisés.

Les enfants âgés de 10 ans et plus qui peuvent apprécier le menu pour adultes sont autorisés.

Quels sont les horaires d'ouverture de Ryugin?

Ryugin est ouvert de 18h00 à 23h00, dernière entrée à 19h30. Il est conseillé de réserver à l'avance pour profiter pleinement de votre expérience culinaire.

Asia

Japan

Situé au septième étage de Tokyo Midtown Hibiya, Ryugin est un restaurant étoilé Michelin qui incarne l'essence de la cuisine japonaise moderne. Fondé par le chef Seiji Yamamoto, ce lieu offre une expérience culinaire unique où chaque plat est une œuvre d'art, alliant tradition et innovation. L'ambiance est à la fois élégante et apaisante, créant un cadre idéal pour savourer des mets raffinés. Avec une réputation bien établie, Ryugin est reconnu pour sa capacité à transformer des ingrédients locaux en créations gastronomiques mémorables.

Le menu de Ryugin est un véritable hommage à la saisonnalité et à la qualité des ingrédients. Chaque plat est soigneusement élaboré pour éveiller les sens et raconter une histoire. Parmi les plats emblématiques, on trouve :

Sashimi de thon rouge avec une vinaigrette au yuzu

Soupe de champignons shiitake servie dans une tasse en bois

Boeuf Sanuki à l'olive, grillé à la perfection

Dessert au matcha avec une touche de sésame noir

En plus de sa cuisine exceptionnelle, Ryugin propose une expérience de service impeccable. Le personnel est attentif et formé pour offrir une expérience mémorable à chaque visiteur. Les accords mets et vins sont également soigneusement sélectionnés pour compléter chaque plat, ajoutant une dimension supplémentaire à l'expérience culinaire.

Ryugin est idéalement situé dans le quartier animé de Yūrakuchō, à proximité de nombreuses attractions culturelles telles que le parc Hibiya et le théâtre de Kabuki. Ce quartier est également connu pour ses boutiques de luxe et ses galeries d'art, offrant aux visiteurs une expérience complète qui combine gastronomie et culture. Que vous soyez un amateur de cuisine ou un passionné d'art, Yūrakuchō a quelque chose à offrir à chacun.

A : Oui, il est fortement recommandé de réserver à l'avance en raison de la forte demande.

Q : Est-il nécessaire de réserver à l'avance ?

A : Les prix varient, mais attendez-vous à débourser entre 30 000 et 50 000 JPY par personne.

A : Malheureusement, le restaurant ne propose pas d'options végétariennes.

Q : Ryugin propose-t-il des options végétariennes ?

A : Oui, une tenue élégante est recommandée.

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.

Ryugin, Restaurant Gastronomique à Chiyoda, Tokyo

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.

Ryugin: A culinary journey through innovation and tradition in Tokyo's vibrant heart.

Nestled in the bustling district of Yūrakuchō, Chiyoda City, Tokyo, Ryugin stands as a beacon of culinary mastery and artistic expression. Founded in 2003 by visionary Chef Seiji Yamamoto, this restaurant has charted an extraordinary path from its humble beginnings in Roppongi to becoming one of Japan's most revered dining destinations.

 Ryugin was established in the vibrant neighborhood of Roppongi, Tokyo, marking the beginning of a culinary adventure that would soon captivate discerning palates worldwide. Chef Yamamoto's vision was clear: to redefine traditional Kaiseki cuisine with innovative techniques and an artistic touch.

 A monumental year as Ryugin earned the prestigious three Michelin stars, a testament to the restaurant's unwavering commitment to excellence and creativity. This accolade positioned Ryugin among the elite dining establishments in Tokyo, drawing gourmands from across the globe.

 Ryugin made a bold move, relocating to the sophisticated Tokyo Midtown Hibiya complex in Yūrakuchō. This transition brought the restaurant into a modern setting that complements its cutting-edge culinary philosophy while maintaining the intimate and serene atmosphere its patrons cherish.

Ryugin's cuisine embodies a harmonious marriage of traditional Japanese Kaiseki techniques with contemporary innovation. Each dish is thoughtfully crafted to celebrate the finest seasonal ingredients, presenting bold yet delicate flavors that surprise and delight the senses. Diners can expect a meticulously curated omakase menu that transforms dining into an unforgettable artistic journey.

 blending traditional flavors with modern techniques to captivate food enthusiasts.

 earned by delivering exceptional quality, creativity, and service.

 offering an elegant setting with modern amenities.

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

Situé au cœur de Chiyoda, le restaurant Ryugin est une véritable ode à la gastronomie japonaise, alliant tradition et modernité. Grâce à son approche omakase, chaque plat est préparé avec une attention méticuleuse, utilisant des ingrédients saisonniers de la plus haute qualité. À Ryugin, l'expérience culinaire transcende le simple fait de manger ; elle est une immersion dans l'art de la cuisine japonaise.

Cours Omakase de Saison - Une sélection de plats japonais raffinés mettant en valeur les ingrédients de saison.

Cours de Mariage de Thé - Une expérience unique avec une sélection de thés assortis.

Cours de Mariage de Saké et Vin - Un voyage de saveurs avec des sakés et des vins soigneusement sélectionnés.

À Ryugin, les boissons sont soigneusement choisies pour compléter chaque plat. Le cours de mariage de saké et de vin est particulièrement apprécié, offrant une harmonie parfaite entre les saveurs des plats et les boissons. Les experts en mixologie travaillent avec passion pour proposer des accords qui rehaussent l'expérience gustative.

Végétarien - Options disponibles sur demande.

Sans Gluten - Certains plats peuvent être adaptés.

Le chef met un point d'honneur à faire découvrir des plats uniques, combinant tradition et innovation. Les ingrédients sont sélectionnés en fonction des saisons, offrant une variété de saveurs qui célèbrent la richesse de la cuisine japonaise.

Venez vivre une expérience culinaire inoubliable au Ryugin. Que vous soyez un passionné de gastronomie ou un novice, chaque plat vous transportera au cœur de la culture japonaise. Réservez votre table dès aujourd'hui et laissez-vous envoûter par les saveurs de Ryugin.

Découvrez Ryugin à Tokyo, une expérience gastronomique unique avec une cuisine japonaise raffinée. Réservez maintenant pour savourer l'exceptionnel !

Ryugin - Restaurant d'Exception à Tokyo Midtown

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.

Découvrez l'élégance culinaire du Ryugin à Tokyo

Pour une expérience culinaire complète, le Ryugin propose plusieurs offres exclusives qui raviront tous les palais. Que vous soyez un amateur de thé ou un connaisseur de sake, chaque cours est une aventure gustative.

Situé au cœur de Chiyoda, le Ryugin est une véritable référence pour les amateurs de cuisine japonaise authentique. Ce restaurant offre une immersion dans la gastronomie nippone avec ses menus soigneusement élaborés, mettant en avant des ingrédients de saison dans un style traditionnel japonais.

Ryugin : une expérience culinaire étoilée à Tokyo

Situé dans le quartier de Chiyoda à Tokyo, Ryugin est un restaurant incontournable pour les amateurs de gastronomie japonaise innovante. Avec ses trois étoiles Michelin, il incarne l'excellence culinaire et l'art du kaiseki, proposant une cuisine saisonnière élaborée à partir d'ingrédients frais et locaux.

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.

Indulge in Ryugin's exquisite seasonal omakase, crafted to perfection in Tokyo Midtown Hibiya. Book your unforgettable dining experience today!

Ryugin: Tokyo's Luxury Omakase Experience

Learn everything you need to know about dining at Ryugin, from reservations to dress code. Experience Michelin-starred cuisine like never before!

Your Guide to Dining at Ryugin, Tokyo

Discover Ryugin's history and acclaim as a three-Michelin-star restaurant. Experience the innovative kaiseki cuisine of Chef Seiji Yamamoto!

Teikokuhoteru Toraguro

Restaurant Toyo Tokyo

Harekuni