Ryugin
Three Michelin stars, #45 World's 50 Best 2024. Chef Seiji Yamamoto's kaiseki that isolates each Japanese ingredient at its seasonal peak. The science behind the cooking is unmatched.
This listing was written by Foodtree and has not yet been confirmed by the restaurant.
Dishes
Wagyu Beef with Binchotan
Main
A4 Wagyu from Miyazaki, charcoal-grilled over binchotan. Served with 12 condiments, each from a different region. The point is not the beef — it is what surrounds it.
Cherry Blossom Course Opener
Kaiseki
Springtime only: a single sakura leaf preserved in salt, wrapped around a cherry blossom rice ball. The entire course narrative begins here.