In this guide
Nihonryori RyuGin (龍吟)
Nihonryori RyuGin was originally established on a back street of Roppongi in 2003 as a small Japanese restaurant. It rose to international prominence after being listed in the Michelin Guide as a three-star restaurant from 2012, and it has continued to earn accolades—ranked in the top 10 of both “Asia’s Best Restaurants” and the “World’s Best Restaurants” year after year.
After more than 15 years in Roppongi, in 2018 Chef Seiji Yamamoto relocated his iconic restaurant to a plot three times the size of the original, now occupying nearly 5,000 square feet within Tokyo’s modern Tokyo Midtown Hibiya luxury development. Diners may choose seating in the main dining room, one of two private rooms, or one semi-private room.
RyuGin also operates two overseas branches. Tenku RyuGin debuted seven years ago in Hong Kong, earning a place on the Asia’s 50 Best Restaurants list in 2014. One year later, Yamamoto opened Shoun RyuGin in Taipei, which secured its debut spot on the list in 2018.
- Video: https://youtu.be/j48nBCad7i0
Restaurant Information
- Style: Michelin 3-star Japanese-style restaurant
- Address: 7F Tokyo Midtown Hibiya, 1-1-2 Yurakucho, Chiyoda-ku, Tokyo
- Telephone: 03-6630-0007
- Opening Hours: 18:00 to 23:00 (Last entry at 20:00)
Number of Seats
- 40 in total
- Private room 1 (6 to 8 people)
- Private room 2 (5 to 8 people)
- Semi-private room (3 to 4 people)
Ranking
- Michelin Guide 3 stars
- 20th in the S.Pellegrino World’s 50 Best Restaurants in 2011
- Chef Seiji Yamamoto was voted the first-ever American Express Icon Award winner—an accolade introduced to Asia’s 50 Best Restaurants in 2019—honoring a chef regarded as one of Japan’s gastronomic luminaries for more than a decade and a half.
Price
- Table seating: ¥44,000
- Private room / Semi-private room: ¥44,000
- (Excludes tax and seating charge)
Food Menu & Beverages
The starting point of “Japanese cuisine” is to allow guests to taste the blessings of the seasons. The chefs firmly believe that seasonal ingredients found throughout Japan are nature’s finest treasures.
Restaurant RyuGin sources a wide range of ingredients from across the country every day. Depending on availability, the menu may change slightly. Signature dishes and Chef Yamamoto’s specialties are prepared daily. Please consider the number of items and the order of the course as a tentative guide.
Chef
Chef Seiji Yamamoto’s first aspiration as a chef was simply to impress his mother. In pursuing that goal, he built the foundations of a culinary career that would go on to earn international acclaim. Immediately after culinary school, Yamamoto spent eleven years in the kitchen of master chef Hirohisa Koyama at Aoyagi, where he studied the art of kaiseki. His dedication eventually earned him a position as head chef at Tokushima Restaurant.
In December 2003, Yamamoto opened his own restaurant, Nihonryori RyuGin, in Roppongi, Tokyo. By introducing traditional kaiseki cuisine to the techniques of molecular gastronomy, he captured the curiosity of the world—and continues to do so. At major international culinary events such as Madrid Fusion, the French Omnivore Food Festival, and the StarChefs.com International Chef Congress, Chef Yamamoto has represented Japan time and again.
Social Media
-
Video: https://youtu.be/OJaC1vwDeOo
-
Video: https://youtu.be/lckYtOBTt48
Map
- Google Maps: Nihonryori RyuGin (龍吟)
