Restaurantes
RyuGin
                            
                                7F, Tokyo Midtown Hibiya, 1-1-2 Yurakucho, Chiyoda-ku, Tokyo, 100-0006, Japón
                            
                        
                        
                            
                            
                                
                                    ¥¥¥¥
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                                    Japonesa
                                
                                
                            
                        
                        
                    
                                
                                    
                                        Grupos
                                    
                                
                            
                        Reservar una mesa
RyuGin
                            
                                7F, Tokyo Midtown Hibiya, 1-1-2 Yurakucho, Chiyoda-ku, Tokyo, 100-0006, Japón
                            
                        
                        
                            
                            
                                
                                    ¥¥¥¥
                                    ·
                                
                                
                                    Japonesa
                                
                                
                            
                        
                        
                    
                                
                                    
                                        Grupos
                                    
                                
                            
                        
                                    Tres Estrellas : una cocina única
                                
                            
                    
                        Seiji Yamamoto charts the vastness of Japanese cuisine. He handles his knives and tends his charcoal grill with relentlessly honed technique. He elucidates the properties of each ingredient and the best ways to prepare it with a scientific eye, displaying unwavering resolve. His winter menu is replete with fugu items, products of years of experience and passion for Japanese cuisine. Disarming frankness shines in Yamamoto’s favourite expression: ‘I’m a chef because I love cooking.’
                    
                
             
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                        