10 Comments November 10, 2009
RyuGin
Chef Yamamoto Seiji (山本征治) opened RyuGin in December 2003 at the young age of thirty three. Before that he had worked under Koyama Hirohisa (小山裕久) at Aoyagi (青柳) for ten years, channeling his talent for cooking the highest quality ingredients flawlessly. In theory, the highest quality ingredients combined with impeccable cooking should guarantee an unforgettable meal. At least that’s what I thought.
The restaurant is located on a small side street in Roppongi. The area used to be a bit seedy but after the construction of Roppongi Hills (六本木ヒルズ) completed in 2003, the neighborhood perked up. Now it is known for its sophisticated nightlife including a handful burgeoning restaurants eager to collect their stars. Yet despite being in such a lively neighborhood, RyuGin remains humble and quiet having just under twenty seats.
The service at RyuGin, like the service at nearly every other fine dining establishment in the city, was flawless and graceful. The staff spoke with tremendous knowledge about the menu yet remained impressively humble. The stage was set for a fantastic meal. Everything was ready, that is, except the food.
Recent Comments
Wonderful post, and great photography! Makes me even more excited to go next week. Thanks
[...] les oeuvres façonnées par ses doigts et son couteau au restaurant Sukiyabashi Jiro se facturaient près de 300 euros les 17 sushis. Ses seuls dix couverts se situant dans le métro de la capitale [...]
Besides the "short-lived" EDF, I feel like I am in a game drought. Nothing is coming out until September!
Hi Adam, Great review; my wife and I are visiting the restaurant in September. Did you stay in the village? If so can you recommend somewhere? best, Stuart
Hi Adam. I used one of your photos within my blog post. Of course I linked to your post, under the photo and within my post. You can find it here: http://bettertastethansorry.com/2012/05/bear-pond-espresso/