Nihonryori RyuGin

Fine dining restaurant · Chiyoda

Nihonryori RyuGin

Fine dining restaurant · Chiyoda

12

Japan, 〒100-0006 Tokyo, Chiyoda City, Yurakucho, 1 Chome−1−2 東京ミッドタウン日比谷 7階

Photos

Nihonryori RyuGin by null
Nihonryori RyuGin by 50 BEST
Nihonryori RyuGin by
Nihonryori RyuGin by 50 BEST
Nihonryori RyuGin by
Nihonryori RyuGin by
Nihonryori RyuGin by
Nihonryori RyuGin by @TheInfatuation
Nihonryori RyuGin by null
Nihonryori RyuGin by null
Nihonryori RyuGin by null
Nihonryori RyuGin by null
Nihonryori RyuGin by null
Nihonryori RyuGin by null
Nihonryori RyuGin by null
Nihonryori RyuGin by null
Nihonryori RyuGin by null
Nihonryori RyuGin by null
Nihonryori RyuGin by null
Nihonryori RyuGin by null
Nihonryori RyuGin by null
Nihonryori RyuGin by null
Nihonryori RyuGin by null
Nihonryori RyuGin by null
Nihonryori RyuGin by null
Nihonryori RyuGin by null
Nihonryori RyuGin by null

Highlights

At the new Hibiya RyuGin, chef Seiji Yamamoto reimagines kaiseki with a stunning fusion of traditional Japanese techniques and innovative twists, crafting unforgettable multi-course meals that celebrate the beauty of seasonal ingredients.  

Featured in The Infatuation
Featured on Michelin
Featured in The World's 50 Best
# Restaurant
Featured in Conde Nast Traveler

Japan, 〒100-0006 Tokyo, Chiyoda City, Yurakucho, 1 Chome−1−2 東京ミッドタウン日比谷 7階 Get directions

nihonryori-ryugin.com

¥10,000+ · Menu

Reserve

Information

Static Map

Japan, 〒100-0006 Tokyo, Chiyoda City, Yurakucho, 1 Chome−1−2 東京ミッドタウン日比谷 7階 Get directions

+81 3 6630 0007
nihonryori-ryugin.com

¥10,000+ · Menu

Reserve

Features

payment credit card
reservations
reservations required

Last updated

Jun 26, 2025

Powered By

You might also like

Terms of Use • Privacy Policy • Cookie Policy
 © 2025 Postcard Technologies, Inc.
@michelinguide

"Straw-grilled duck: Duck meat enhanced by fragrant straw smoke, served with sieve-pureed liver and chopped ginger, highlighting the iron-rich flavor transformed into a stock-like aroma." - The MICHELIN Guide

Must-Try Dishes in Tokyo, According to MICHELIN Guide Inspectors
View Postcard for 日本料理 龍吟
@michelinguide

"Seiji Yamamoto sums up his considerable experience simply and humbly: “I’m a chef because I love to cook”. That approach is reflected in his entertaining cooking, which resonates with all five senses. His focus on serving each dish at the apex of its flavour is single-minded: he switches knife techniques to vary the flavour of decorative sashimi and pike conger, manipulates blazing charcoal to tease out the flavour of eel. With skill as well as respect for the spirituality of Japan, he preaches Japanese cuisine as food culture." - Michelin Inspector

RyuGin
View Postcard for 日本料理 龍吟
@cntraveler

"Ryugin’s name means “dragon’s voice,” and chef Seiji Yamamoto’s revolutionary approach to traditional kaiseki—he once used a CT scanner to examine the skeleton of a pike eel—has made him a living legend. In recent years, he's adopted a more subdued aesthetic, but his highly refined dishes prove that he’s still at the top of his game. Seafood is his wheelhouse, and his product-driven and cleverly technical dishes are meant for serious foodies." - Melinda Joe

39 Best Restaurants in Tokyo Right Now | Condé Nast Traveler
View Postcard for 日本料理 龍吟
@infatuation

"The modern twist that Ryugin puts on traditional Japanese kaiseki (multi-course) meals has made this a must-visit. Expect dinner to cost $400 or more per person for a meal with both seasonal meat and fish. So, what does $400 get you exactly? Things like “olive beef,” which is meat from cows that are fed only leaves from olive trees. The space matches the food: a modern spin on traditional Japanese style. The dining room is quiet and extremely formal (so formal they ask you not to wear strong fragrances that could get in the way of the food), so make sure you’re cool with that if the price tag alone hasn’t already made you squirm." - josh layne

The Best Restaurants In Tokyo
View Postcard for 日本料理 龍吟
@michelinguide

"One of the many culinary skills for which Japan is renowned throughout the world is knife technique. We spoke with Seiji Yamamoto, owner-chef of RyuGin, about knife technique, the spirituality of knives and some of his own cherished views. [...] The o-tsukuri (decoratively-arranged sashimi) ©RyuGinThe instant when knife technique changes the flavour [...] The o-tsukuri of daggertooth pike conger (hamo) ©RyuGin [...] The o-tsukuri of sea bream ©RyuGin [...] For example, one dish served at RyuGin is straw-baked duck. [...] Photo:©RyuGin [...] Related Restaurants:RyuGin MICHELIN Guide Tokyo 2022 Japanese restaurants." - MICHELIN Guide Japan

The Knife Techniques and Spirituality of Seiji Yamamoto, Chef of RyuGin, a Three-Star Michelin Restaurant
View Postcard for 日本料理 龍吟