Nihonryori Ryugin
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From Food & Wine , SEP 2008
Chef-owner Seiji Yamamoto has ingeniously merged the sacrosanct traditions of kaiseki with futuristic molecular gastronomy techniques...MORE>>
From the From the May 2008 Food & Wine Go List
Chefs around the world have been making pilgrimages to Seiji Yamamoto's clubby molecular gastronomy restaurant in the rejuvenated Roppongi district. The chef silkscreens edible newsprint onto a plate using squid ink, and turns liquids into slushy ice with a technique called superfreezing.
We loved: (pike eel) soup with matsutake mushrooms in homemade eel stock.
Insider tip: Dining is prix fixe, but an à la carte menu is available after 8:30 p.m.
Last updated May 2008
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