The Dragon Chef...

This avant garde modern Japanese restaurant features some of the most exciting cuisine. Chef Seiji Yamamoto, renowned for his involvement in molecular gastronomy promises to take you to great heights with his revolutionary cooking. The fusion of so many senses with the clever use of Science and technology results in an experience that could only be described as phenomenal.

In stark contrast to the impressive red door at the entrance, the interior of Ryugin is surprisingly muted with a neutral colour scheme consisting primarily of black and cream with a limited seating capacity of 26. The service staff exudes confidence in their elegant black suits and with a ear-piece stuck behind their ears, they look straight out from the movie set of MIB;)

The various Kaiseki courses with beautifully lacquered tableware at Ryugin

As for the menu, you know you are venturing into the unchartered territory of molecular gastronomy when the amuse bouche consisted of a shot-glass of hamaguri clams essence straight out from a Chateau Ryugin wine bottle. It was followed in succession with the Fried Uni Gyoza. The light and crispy skin coupled with the fresh uni melting in your mouth is enough to drive your senses into a frenzy. A small serving of seasonal vegetables with a refreshing dressing was next. Then came a clear fish soup with which I could not remember the exact details:( Steamed abalone with egg came next. Although this was an interesting take on abalone, I still prefer it in Chinese cooking. Next on the list was the sashimi with not the traditional soya sauce but with Yuzu-infused Sea Salt! It was a very intriguing combination but worked well in the Chef's favour;)

Crispy fried tilefish presented exquisitely in spray-painted black squid ink

Ta-da! The first highlight of the evening at Ryugin came in the form of a fried fish. The presentation of the fish was nothing short of astounding! A vision of the fish with its name was beautifully painted onto the plate with squid ink! At this point you know that the Chef is probably a human with supernatural powers!

The infamous -196° Candy Apple

Then came the remarkable second highlight of the evening, the dessert. The idea of a candied apple frozen at minus 196 degree celsius in liquid nitrogen was just sheer ingenious! With a delicate outer toffee shell, all you need to do is to tap lightly with your spoon and out flows a snowy powdery ice which is wonderfully light and airy. At this point, I was so mesmerized by the intricacies and artistry involved that I am still in total awe of the Chef.

When the time came to bide our farewell, the affable Chef even made a special trip out from his kitchen to see us off at the door! Gosh, I felt really humbled.

At the tender age of 38, Chef Seiji Yamamoto, the world is certainly your oyster...

Ryugin
Address: 7-17-24 Roppongi, Minato-ku, Tokyo, Japan
Telephone: 03-3423-8006
Michelin: **