In both cases, famous Tokyo-based chefs (Masahiro Yoshitake and Seiji Yamamoto, respectively) decided to branch out and open a second outlet outside of … RyuGin’s Chef Seiji Yamamoto is known to push culinary boundaries, creating avant-garde dishes, while blending with the seasonal ingredients available in Japan. He gained recognition for always preparing tasty local dishes. The chef Yamamoto Seiji (山本征治) used to work under the very famous chef Koyama Hirohisa (小山裕久) at Aoyagi (青柳) for 11 years. Depending on the season, diners will spin through a menu of ayu (sweetfish) in the summer; matsubagani crabs in the fall; and fugu during the winter. nihonryori-ryugin.com. The display of techniques and trends was impressive, with a roster that included such stars as three-Michelin-star chef Joel Robuchon and Bruno Goussault, the pioneer of the sous-vide (under vacuum) technique, where food is wrapped in plastic and cooked at a low temperature, which is changing how food is cooked in many high-end kitchens around the world. Hirame (Flounder) with Yuzu Paste 3. ... What do you consider your signature dish? Vivian turns up the heat on a dish of chicken livers drizzled with hot honey. But when Chef Seiji Yamamoto first came onto the scene, Ryugin was the only restaurant that offered this type of cooking. The evening begins with two bite-size courses presented on one spoon each — the TBS television show “One Spoon” has influenced many restaurants around the city with this quirky method of presentation. How well do you know about him? A slice of paper-thin raw wagyu was wrapped around an oyster, a highly unconventional pairing that was an eye-opener for many guests, and built Sato's reputation on innovative cuisine in the gastronomic circle. The restaurant boasts three Michelin stars – the highest honor – and the chef, Seiji Yamamoto, is well respected by some of the most famous chefs in the world. [4] His Hong Kong based restaurant also holds two Michelin stars; he aims to visit it four times a year with additional conversations held over Skype. Ryugin Dessert. Tokyo Food Tours by Yukari and Shinji Sakamoto 坂本ゆかり 進児, http://search.japantimes.co.jp/cgi-bin/fg20080111a1.html, Tokyo Food Tours by Yukari and Shinji Sakamoto 坂本ゆかり 進児. Japanese chef and perfectionist Seiji Yamamoto once sent the main ingredient of his signature dish for a CT scan, so that he could understand how best to carve it. Yamamoto sometimes resented this as a child because it meant he did not have time to play, but felt it was worth while when he saw how happy his mother was when he made her dinner. Never seen so much caramelisation. It’s really quite simple, but time-consuming. [3] In 2016, it placed 31st in Restaurant magazine's list of The World's 50 Best Restaurants. Rather than adopt the traditional knife techniques of his fellow Japanese chefs to remove the bones from the fish, he instead had one undergo a CT scan to exactly map out the bone structure to allow him to carve it with ease. The audience of chefs gasped as he silk-screened a QR bar-code onto a plate (the secret is squid ink). He spoke to us ahead of the big event. ... Waku Ghin’s signature dish, the Marinated Botan Shrimp with Sea Urchin and Oscietra Caviar, is mind-blowing delicious. Chef Seiji Yamamoto. The walk down the narrow hallway reveals glossy food-porn photos of signature dishes. ( Log Out /  Change ), You are commenting using your Twitter account. His restaurant has been named in The World's 50 Best Restaurants, while he has placed fifth in Le Chef's list of the best chefs in the world. [5] He has since expanded his restaurant empire, opening Tenku RyuGin in Hong Kong in 2012, and Shoun RyuGin in Taipei in 2014. Nearest tube: Kowloon. Website: Tenku Ryugin. My signature creations, inspired by an environment in continual evolution, engrave the … A Chef’s Life Holiday Special. Chef Seiji Yamamoto. Increasing your vocabulary of common French words is of the most important parts of studying French. Innovation doesn’t come cheap, and a visit to Nihonryori Ryugin will set you back ¥15,750 for the short course or ¥21,000/¥26,250 for the two “Gastronomy” courses. When he was 33 years… Answer: Eel . [3], His signature dish is a hamo eel soup. Behind me, men were awe-struck as he rolled video of a super-refrigerator that … Food type: Japanese – Kaiseki. Over at the ICC in West Kowloon, the kaiseki menu at two-Michelin-star Tenku RyuGin has always featured the hot and cold dessert pioneered by the restaurant’s chef/founder Seiji Yamamoto in … You can also read the interview with Shida's mentor, chef Seiji Yamamoto.. Tell us about your signature dish. The next dish that arrived surprised and impressed me. Bonito (Skipjack Tuna) with Eggplant 2. Three years later, he moved to Taiwan to help launch RyuGin’s Taipei branch, Shoun RyuGin. A long apprenticeship in two cuisines: Kawada worked at a Chinese restaurant in Tokyo for 10 years, before moving to Nihonryori RyuGin, where he learned the techniques and spirit of traditional Japanese cuisine from chef Seiji Yamamoto. The dishes are complex and pair well with wine, shochu or sake — and of course champagne. The walk down the narrow hallway reveals glossy food-porn photos of signature dishes. Back in Tokyo, Yamamoto’s restaurant Nihonryori Ryugin is turning heads with its molecular cuisine, an almost space-age application of food-science techniques, and this caliber of creative Japanese cuisine can only be experienced here. Signature dishes include double-steamed soups, chicken rice with sesame oil, pork tail braised in red yeast rice, and mille-feuille tofu skin.” Later that night, a gala dinner entitled, A Voyage Through Taiwan, was held at the Mandarin Oriental Taipei. Seiji Yamamoto – 7 Michelin Stars One of the most iconic Japanese chefs of the century, Seiji Yamamoto famously sent an eel for a CT scan to better understand its anatomy. He spoke to us ahead of the big event. Chefs and gourmands from around the world make pilgrimages to Nihonryori Ryugin to pay their respects to the shrine of molecular cuisine in Japan. Take “surrealism”, a signature dish from Ta Vie’s opening menu. Q. Tofu. The vision of chef Corey Lee, who helms the triple Michelin-starred San Fran restaurant Benu, “In Situ” brings… [4] It has been named fifth in Asia's Best Restaurants, and holds three stars in the Michelin Guide. Since the age of 19, so for 24 years now. Nobu Matsuhisa, Okuda Tooru, Yamamoto Seiji and Yoshihiro Narisawa - I respect all of their food philosophies, and they are my biggest influences. [3] In 2016, French magazine Le Chef named Yamamoto the fifth best chef in the world, the highest placed non-European in the list. Change ), You are commenting using your Facebook account. Yamamoto feels that unlike Chinese cuisine, the elements of Japanese food are not well described in other cultures it should be combined with the places it travels to. A. Nothing turns a woman on more than a room full of excited men. Carne Asada With Black Beans is a signature dish that Bayless swears by. It includes grilled marinated steak with fried plantains, black beans, and special guacamole. The San Francisco Museum of Modern Art has opened a gastronomic exhibit that replicates dishes from some of the top Michelin-starred restaurants around the globe allowing visitors to embark on a culinary world tour without leaving the city. Nihonryori RyuGin, a three-Michelin-star fusion kaiseki restaurant in Tokyo headed by Chef Seiji Yamamoto, publishes YouTube tutorials for some of their signature dishes, including one that prominently features an ichiban dashi (more on this in a moment). Seiji Yamamoto, chef–owner of RyuGin, was awarded three Michelin stars for 2013 for his interpretations of traditional Kyoto cuisine, celebrating seasonal ingredients with respect and skill (the establishment also ranks #33 on the San Pellegrino World's 50 Best Restaurants list). [1], He was invited to give a presentation at the Madrid Fusión international culinary show where he screen printed squid ink to resemble a newspaper. Yamamoto was invited to the 2007 Madrid Fusion and presented a dish called “Silkscreen of Squid Ink with Squid Carpaccio” which earned an ovation at the event. This impressed his mother, and he then would cook with her frequently. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Eschewing this received wisdom, Yamamoto and his team took a hamo to a research hospital, where scientists put it under a CT-scan so that they could get a microscopic look at this stubborn skeleton and determine for themselves how to deal with the bones. Yamamoto sometimes resented this as a child because it meant he did not have time to play, but felt it was worth while when he saw how happy his m… The audience of chefs gasped as he silk-screened a QR bar-code onto a plate (the secret is squid ink). HIGHEST NEW ENTRY No.23 Sichuan Moon, Macau, China 12. A favorite reinterpretation is theunagi-don (eel on rice). ... His signature dish consists of Chaud-froid or “hot-cold egg” of warm poached yolk with sherry vinegar-infused whipped cream, chives, and Canadian maple syrup. Eel. Nihonryori RyuGin 7-17-24 Rappongi, 1st Floor Tokyo, Japan 106-0032 +81 (0)3 3423 8006 www.nihonryori-ryugi.. During chef Seiji Yamamoto’s presentation you could hear a pin drop. [2], He opened his Tokyo based restaurant, Nihonryori RyuGin, in 2003. Chef Yamamoto is trained in the traditional art of Japanese kaiseki yet possesses a fervent … Signature dish “I’ll be cooking Scotch egg at the Anantara Siam Bangkok. No, this was not the Super Bowl, but the International Chefs Congress, a “show and tell” held last September in New York City by some of the world’s most influential chefs. The fish is infamous for its fine bones that are impossible to fully extricate, and Kyoto chefs have established a complex technique of cutting through these bones. 10 Tips for Learning New French Words Fast. 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