The more I remember about this restaurant, the more it blows me away. It was so brilliant, in so many ways. Thinking about RyuGin, in contrast to Kikunoi in Kyoto (notes on that meal still to come), makes it even more interesting. Because what chef Seiji Yamamoto is doing is, in some ways, so radical. He situates his restaurant squarely in the kaiseki tradition while reinterpreting each dish in an extremely modern way. The result is breathtaking.
Notes from Japan: RyuGin
Notes from Japan: RyuGin
Notes from Japan: RyuGin
The more I remember about this restaurant, the more it blows me away. It was so brilliant, in so many ways. Thinking about RyuGin, in contrast to Kikunoi in Kyoto (notes on that meal still to come), makes it even more interesting. Because what chef Seiji Yamamoto is doing is, in some ways, so radical. He situates his restaurant squarely in the kaiseki tradition while reinterpreting each dish in an extremely modern way. The result is breathtaking.