Nihonryori Ryugin

Tokyo’s current three-Michelin star darling, chef Seiji Yamamoto, has been cited for his “defiant perfectionism” and called “a brilliant experimentalist” by the world’s toughest critics. Diners often sit silently in the glam, gold-on-black dining room, their attention and senses consumed by Yamamoto’s intense modern Japanese cuisine, made with Japanese-only ingredients, a self imposed edict he religiously observes.