Restaurants
RyuGin
7F, Tokyo Midtown Hibiya, 1-1-2 Yurakucho, Chiyoda-ku, Tokyo, 100-0006, Japan
Cuisine:
Japanese, Fugu / Pufferfish
Price:
¥¥¥¥
Good for:
Groups
Reserve a table
RyuGin
7F, Tokyo Midtown Hibiya, 1-1-2 Yurakucho, Chiyoda-ku, Tokyo, 100-0006, Japan
Cuisine:
Japanese, Fugu / Pufferfish
Price:
¥¥¥¥
Good for:
Groups
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.’ From January to March, RyuGin offers only the exclusive fugu course.
Location
Reserve a table
Travel
4 min.
4 min.
Kaiseki vs. Omakase: What’s the Difference?
Often used interchangeably, kaiseki and omakase refer to two very different Japanese dining traditions. Here’s how to tell them apart.
