posted on April 07, 2011 03:18
Nihonryori RyuGin in Tokyo, Japan; brings a taste of authentic Japanese cuisine combined with modern cooking process gave birth to a wonderful taste and presentation. Chef Seiji Yamamoto, who is introducing this genre, which combines traditional culinary side Kaiseki with molecular gastronomy, or in plain language in a modern processing using the technology. The result is a lovely menu, tempting aroma when kissed, and delicious when enjoyed. Chef Yamamoto and his team bring 90 percent of raw materials from a number of regions in Japan, including wood charcoal brought from Wakayama Prefecture.
Since the opening of RyuGin, he is often invited to give lectures, sharing the techniques in various food academies and expositions throughout Europe, US and finds himself a mission to be the frontrunner to globalize Japanese cuisine and sharing his creativity to colleagues around the world. Garnered "2 Michelin stars" in Tokyo 2011, 4 years in a row.
Nihonryori RyuGin menu at is built around the seasons and chef Seiji Yamamoto takes great care to retain the integrity of traditional Japanese ingredients and cooking methods while pushing the boundaries of the cuisine. Chef Yamamoto pleasures in modern techniques – he's not afraid to showcase his accomplished culinary ability at times – but his overall approach doesn't overlook tradition. One dish features 30 kinds of Japanese spring vegetables and 10 types of shellfish.
Born in Kagawa, Japan in 1970. Chef Seiji Yamamoto mastered traditional and authentic Japanese cuisine and basic techniques perfectly. Seiji opens "RYUGIN" in Roppongi in Dec 2003, at only 33 years old. The theme of the restaurant is " TO PURSUE POSSIBILITY OF THE JAPANESE CUISINE".
Chef Seiji Yamamoto’s first ambitions as a chef were simply to impress his mother. In this attempt he built the foundations for a culinary career that would earn international acclaim. Immediately following culinary school, Yamamoto spent eleven years in the kitchen of Master Chef Hirohisa Koyama’s Aoyagi where he studied the art of kaiseki. His dedication was evident and eventually earned him a position as head chef at Tokushima Restaurant.
Yamamoto opened his own restaurant in in December of 2003, Nihonryori RyuGin, in Roppongi, Tokyo. Introducing traditional kaiseki cuisine to the techniques of molecular gastronomy piqued the curiosity of the world, and the chef continues to hold our attention. In major international culinary events such as Madrid Fusion, the French Omnivore Food Festival, and the StarChefs.com International Chef Congress, Chef Yamamoto represents Japan time and again.
Nihonryori RyuGin also earns critical acclaim as Yamamoto continues to promote the cuisine of his country. In 2008 Michelin awarded the restaurant two stars and the 2010 addition of San Pellegrino’s 50 Best Restaurants honors Nihonryori RyuGin for the first time placing it at number 48. Chef Yamamoto is still experimenting with new techniques and ingredients to enhance and modernize classical Japanese cuisine.
Contact Details:
Address: Side Roppongi Bldg., 1F, 7-17-24 Roppongi, Minato-ku, Tokyo Japan
Telephone: +33 1 45 51 47 33
Web Site: www.nihonryori-ryugin.com
Reviews: One Man's Meat also at FoodandWine and for a detailed blog here at Caputmundicibus.com