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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.

Situato nel cuore di Chiyoda, Ryugin rappresenta l'apice dell'innovazione culinaria giapponese. Questo ristorante stellato, guidato dal famoso Chef Seiji Yamamoto, offre un'esperienza gastronomica unica che combina tradizione e modernità. La sua reputazione come uno dei migliori ristoranti di Tokyo è testimoniata dai suoi tre stelle Michelin e dalla posizione tra i migliori ristoranti dell'Asia.

Asia

Japan

Nel cuore di Chiyoda, in Giappone, si trova Ryugin, un ristorante che incarna l'eccellenza culinaria e l'arte gastronomica giapponese. Questo locale è un vero e proprio santuario del gusto, dove tradizione e innovazione si incontrano in un'esperienza sensoriale unica. Immaginate di assaporare piatti che raccontano storie di antiche ricette rivisitate con un tocco contemporaneo, il tutto in un ambiente raffinato e accogliente.

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

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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.

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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.

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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

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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.

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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.

Ristorante Ryugin a Chiyoda, Esperienza Gastronomica Unica in Giappone

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.

Inizialmente aperto a Roppongi, il ristorante si è distinto per la sua cucina kaiseki innovativa e raffinata, conquistando il palato di buongustai e critici gastronomici.

Fondata nel 2003 da Chef Seiji Yamamoto, Ryugin si è rapidamente affermato come uno dei ristoranti più innovativi di Tokyo. La sua storia è un racconto di passione per l'eccellenza culinaria e di continua evoluzione.

Nel 2018, Ryugin ha trasferito la sua sede a Tokyo Midtown Hibiya, ampliando ulteriormente la sua influenza e offrendo un'esperienza culinaria ancora più esclusiva ai clienti.

Il 2011 rappresenta un punto di svolta nella storia di Ryugin, quando il ristorante ha raggiunto il massimo riconoscimento culinario con l'assegnazione di tre stelle Michelin. Questo prestigioso premio ha consolidato la sua reputazione come uno dei migliori ristoranti di Tokyo e del mondo.

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

Esplora il menù raffinato di Ryugin a Chiyoda, Tokyo

Ryugin, rinomato ristorante di alta cucina giapponese nel cuore di Chiyoda, offre un viaggio culinario unico attraverso i sapori stagionali e le tecniche tradizionali. Il nostro menù è un'ode alla stagionalità, con piatti che celebrano ingredienti freschi e autentici, preparati con maestria da chef esperti.

Da Ryugin, gli antipasti spaziano da delicati piatti di pesce fresco a insalate di verdure di stagione, preparate con tecniche che esaltano ogni ingrediente. Ogni boccone promette un'esperienza sensoriale, introducendo il palato alle meraviglie della cucina giapponese.

Il punto forte del nostro menù è il Seasonal Omakase Course, un percorso degustativo che presenta una selezione di ingredienti stagionali giapponesi, cucinati con tecniche che rispettano e valorizzano il loro sapore naturale. Ogni portata è abbinata a bevande selezionate per elevare ulteriormente l'esperienza culinaria.

Course di tè assortiti, ideali per un abbinamento delicato e aromatico

Selezione di sake e vini pregiati, perfetti per accompagnare ogni portata

Il nostro menù di dessert conclude il pasto con dolcezza, proponendo creazioni ispirate ai sapori tradizionali giapponesi, rivisitate con un tocco di creatività e raffinatezza.

Scopri Ryugin a Chiyoda, un ristorante stellato in Giappone dove gustare cucina innovativa e atmosfera unica. Vivi un'esperienza gastronomica indimenticabile!

Ryugin a Tokyo: Ristorante di lusso a Midtown Hibiya

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.

Ryugin: un'oasi gastronomica a Chiyoda, Giappone

Ryugin è il ristorante che trasporta gli ospiti in un viaggio culinario autentico e raffinato nel cuore di Chiyoda, Giappone. Con un ambiente che esalta la tradizione giapponese, questo locale è una destinazione imperdibile per gli appassionati di cucina orientale e per chi desidera scoprire i sapori autentici stagionali.

Ryugin: un'esperienza culinaria Michelin a Tokyo

Situato nel cuore di Chiyoda, Ryugin è un ristorante stellato Michelin che rappresenta l'eccellenza della cucina giapponese moderna. Con la sua proposta innovativa di kaiseki, il ristorante si distingue per l'uso di ingredienti stagionali e per la creazione di piatti che sono vere opere d'arte culinaria. La sua atmosfera elegante, un ambiente privato e semi-privato, e l'ambiente non fumatori lo rendono un luogo ideale per un'esperienza gastronomica di alto livello.

Tra i principali punti di forza di Ryugin troviamo la cucina innovativa, che reinventa il tradizionale kaiseki con tecniche moderne e un tocco di creatività, e la possibilità di gustare piatti preparati con ingredienti stagionali, garantendo freschezza e qualità superiore. Il ristorante vanta inoltre tre stelle Michelin, un riconoscimento prestigioso che testimonia la sua eccellenza culinaria. Per chi desidera un'esperienza più riservata, sono disponibili camere private e semi-private, ideali per occasioni speciali o incontri professionali. Inoltre, l'ambiente è completamente non fumatori, offrendo un'esperienza confortevole e salubre.

Nonostante i numerosi punti di forza, ci sono alcuni aspetti da considerare prima di prenotare un tavolo a Ryugin. Il prezzo elevato può essere un deterrente per molti, rendendo questa esperienza accessibile principalmente a chi cerca un'occasione speciale o un'esperienza gastronomica di lusso. Inoltre, il codice di abbigliamento rigoroso richiede un abbigliamento elegante, e la capacità di sedersi al tavolo è limitata, senza opzione di posti al bancone. La necessità di prenotare con largo anticipo può risultare scomoda, e coloro che desiderano un'esperienza più informale potrebbero trovare questa impostazione troppo formale.

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.

Scopri Ryugin a Chiyoda, ristorante stellato Michelin, famoso per il suo kaiseki innovativo, ingredienti stagionali e un'esperienza culinaria unica.

Ristorante Ryugin, Chiyoda - Gastronomia Giapponese di Classe

Vivi l'arte del kaiseki a Ryugin, Chiyoda, con menu stagionali, abbinamenti di sake e ambienti privati, un'esperienza gastronomica di alto livello.

Esperienze di Luogo a Ryugin, Chiyoda - Cucina Giapponese Pinnata

Orari di apertura per Ryugin, Chiyoda. Visita il ristorante per una cena raffinata tra le migliori del Giappone, prenota ora!

Ristorante Ryugin a Chiyoda, Esperienza Gastronomica Unica in Giappone

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