NihonRyori Ryugin

NihonRyori Ryugin

I recently returned from another trip back home to Tokyo and I can’t wait to share some of the fabulous sites and sublime food I experienced with all of you.  In my next few posts I’m going to highlight a few of my favorite restaurants and a couple of side trips I took.

One of the highlights of this trip was our Anniversary dinner at the Michelin three star restaurant Ryugin.  I actually dined at Ryugin once before, right after the first Tokyo Michelin Guide was published.  We were living in the Roppongi area of Tokyo at the time and Ryugin was just a ten minute walk from our place in Tokyo Midtown.  We now live in Azabujuban so luckily we are still close to Ryugin and surrounded by many of the best restaurants in Tokyo.  Of course that was one of the main reasons for choosing the area.

When the first Tokyo Michelin Guide was published I didn’t have a food blog and I had no idea what social media was.  I always loved food but I don’t think I appreciated really good food as much as I do now.  I was hungrily eating my way through the first Michelin guide with a group of Tokyo friends as kind of a game.  We would plan out our week deciding which restaurants in the guide we were going to visit and make our reservations as needed.  We placed a big checkmark next to each restaurant in the book after we paid a visit and easily went to at least five or six restaurants a week.  This went on for over two years so I dined at most of the restaurants in the Michelin guide.  I was glad I found a group of expat friends who loved food as much as I did.

Now that I have a blog I’m revisiting some of my favorite restaurants and Ryugin was at the top of my list.  I hope you enjoy the beautiful dishes as much as we did.  Chef Seiji Yamamoto never disappoints.  At the end of our meal our Server and Chef Yamamoto came out to the front of the restaurant to thank us.  I was so busy taking a photo of the entrance I didn’t see him standing right next to me.  When I finally did see him I didn’t know what to say I just stood there staring at him.  I was speechless.  It was pretty funny now that I think about it.  I can’t wait to go back on the Spring.

Highlights from the RyuGin Autumn Menu:

Premium Sea Urchin from Hokkaido in Lace Wrapping Rarely Deep-fried with Edamame Bean Paste

Premium Sea Urchin from Hokkaido in Lace Wrapping Rarely Deep-fried with Edamame Bean Paste

 Ichiban Dashi Soup with Grilled Seaperch and Matsutake Mushrooms

Ichiban Dashi Soup with Grilled Seaperch and Matsutake Mushrooms

 Assortment of Sashimi RyuGin style

Assortment of Sashimi RyuGin style

 Autumn Pacific Saury stuffed with Autumn Eggplant on top of Chestnut Flakes, Roasted Ginkgo nuts

Autumn colors on a plate….. Autumn Pacific Saury stuffed with Autumn Eggplant on top of Chestnut Flakes, Roasted Ginkgo nuts on the side

 Simmered Soft Octopus with Autumn Vegetables

Simmered Soft Octopus with Autumn Vegetables

 Charbroiled Large Wild Eel from Biwako Lake with Edamame Rice and Shrimp Broth Red Miso Soup

Chef Yamamoto’s special Charbroiled Large Wild Eel from Biwako Lake with Edamame Rice and Shrimp Broth Red Miso Soup

 Chicken Rice and Zaru Soba

We added the two special dishes of the day.  The Chicken Rice and Zaru Soba.  I was so glad we did.

Grilled Ginjou Sake Oyaki Soufflé with Egg Soft Cream 

Grilled Ginjou Sake Oyaki Soufflé with Egg Soft Cream

 

Nihonryori RyuGin, tel: +81 03 3423 8006; visit their website

Comments

  1. Thank you for the mini-adventure. This looks like a wonderful experience! I’m looking forward to seeing more of your Tokyo posts 🙂 Until I finally get the chance to go myself, I’m living vicariously through you, haha!

  2. looking forward to try Ryugin. So clearly, they are no more in cutting edge modern cooking like it used to be? Which would actually be my preference.

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