The World's Best Food Cities: Tokyo

F&W tapped local experts in five of the world's great food cities—Tokyo, Sydney, New York, Barcelona and Paris—to find the essential rest...
One dish served fresh every day.
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Nihonryori RyuGin

2003 Chef Seiji Yamamoto made his reputation by serving elaborate dishes with a modernist slant, like a strawberry candy that shatters to reveal a powdery frozen interior. That dessert is still on the 12-course tasting menu, but Yamamoto has toned down the high-tech trickery. Now, each dish is exactly what it appears to be, and the wonder is in the complex flavors, as in the musky matsutake mushroom broth or a simple piece of grilled fish—coated in toasted rice kernels and served with radish, persimmon and baby oysters.

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