Nihonryori-Ryugin Tokyo

I was taken to Ryugin for a summer dining experience.The menu was titled "Midsummer" and included the following:• "Kesennuma Fugu" and "Yamato Yams"• "Fig", "Sesame", "Myoga", and "Green Yuzu"• "Young Corn", "Young Soybeans", and "Pea Shoots" with a sauce...• Chef Yamamoto's specialty: "Grilled Corn", "Sea Urchin", and "White Shrimp"• "Hamo Soup" with memories of G20... "Senshu Eggplant", "Junsai", and "Green Yuzu"• "Sashimi" prepared for tonight• Hokkaido "Hairy Crab" and "Summer Vegetables"• Summer Festival... "Live Ayu" and "Benitade Vinegar"• Tokushima "Awa Miso", "Flavored Cabbage", and "Liver Sauce"• "Black Wagyu", "Meat and Potato Stew with Only Potatoes", "New Onion Kabayaki", and "Summer Pickled Vegetables"• Oigawa's legendary "No.46 Unagi" from Tomosui• "Golden Pineapple" and "Coco Palm"• "Mizu Yokan" and "Apricot"• Thin MatchaEach dish offered surprising flavors and new discoveries in the combinations of ingredients and seasonings, making it truly delicious.The grilled corn mousse topped with delicious sea urchin was particularly outstanding.The grilled ayu, cooked thoroughly from head to bone, really captured the essence of summer.The Tomosui unagi paired perfectly with the fluffy omelet, making it the best.I enjoyed everything, right up to the last dessert, and I was completely full.It was a great meal! Less

Ryugin offers a delightful array of delicious dishes no matter the season (o^∀^o). This time, I came specifically for the sweetfish! I absolutely love the sweetfish grilled by Chef Yamamoto. So, I made a special request to have three fish instead of the usual one, and they kindly accommodated me. (o・ω・o) It was incredibly delicious! The grilling technique? The seasoning? Everything was just so tasty!The corn chawanmushi (steamed egg custard) with sea urchin, shrimp, and caviar was also exceptionally delicious, with the ingredients complementing each other perfectly—just wow! The eel soup is a classic in Japanese cuisine, but Chef Yamamoto's version is extraordinary! The texture of the eel is different, and the dashi (broth) is so flavorful. Also, the sashimi of spiny lobster was incredibly plump and delicious. Everything was so meticulously prepared—truly a food enthusiast's paradise (。-∀-)I didn’t receive a menu this time, so I did my best to remember what I had! ⚫ Dishes I enjoyed today:- Shark fin and yam- Fig with sesame dressing and duck liver- Summer vegetables: young corn, pea shoots, beans, snap peas, served with dried shrimp and dried scallop dashi- Grilled corn chawanmushi with shrimp and topped with sea urchin and caviar (Speciality)- Eel soup (Speciality)- Sashimi: squid, karasumi (dried mullet roe), flounder, spiny lobster, with nori tsukudani (seaweed paste)- Hairy crab with summer vegetables in jelly, topped with sudachi foam- Grilled sweetfish (3 pieces)- Palate cleanser: oboro tofu and edamame puree- Abalone liver with tonkotsu sauce and fried abalone, served with summer cabbage and okahijiki- Eel, water eggplant, miso soup, and rice- Peach pineapple with coconut ice cream- Mango with black kinako (roasted soybean flour) and brown rice. Less

On a weekday at 18:30, we made a reservation for two. As expected, this is a Michelin three-star restaurant, and it was my first visit. As the elevator doors opened, I was welcomed into the Ryugin space. The design makes you forget that you are inside a building, and the seating arrangement was playful and interesting. We were seated by the window in the back, enjoying a beautiful view.You can feel the attention to detail in every aspect. The menu was sealed with a stamp from the Hibiya Post Office. The beer glasses were made of bamboo, providing a warm touch, while the beer inside was chilled to -5°C. The staff were attentive, creating a warm and elegant atmosphere.The dishes reflected the transition from spring to early summer, fitting for May. I was captivated by the tempura of boiled clams at the start, followed by the impressive fig that played with my palate. After enjoying summer vegetables, the specialty sea urchin, and shark fin sashimi, the fish of the day was grilled eel wrapped in sudachi foam with hidden caviar. The use of acidity was unique and bold.The main dish was shabu-shabu, featuring the most tender meat that melted in your mouth within three seconds. The sakura shrimp rice was also considered a specialty here. Even the dessert was well thought out, and there were original drinks available, showcasing their meticulous attention to detail. As expected from such a renowned establishment. The dining experience was impeccable, and I hope they continue to excel. It was a great meal! Less

Continuing to reign at the pinnacle of Michelin three-star dining, "Japanese Cuisine Ryugin" has relocated to Hibiya, where I experienced an extraordinary time filled with surprises and emotions that truly lived up to its renowned name. While it certainly comes at a premium price, the creativity that unfolds with each bite and the unparalleled hospitality far exceed the cost in terms of satisfaction.### Dishes Filled with Craftsmanship and SurpriseEach dish that arrives is nothing short of a work of art. The beauty of Japan's four seasons is expressed through approaches that no one has ever seen before.### Innovative Presentation of UdoThe udo (Japanese wild ginger) prepared in a way I had never experienced before left me in awe with its refreshing texture and the way its aroma was brought out. I was genuinely moved by how a familiar ingredient could be elevated to such a refined dish.### Stunning Specialty: The Ultimate Dessert "Mango"The dessert mango was the most memorable highlight of the course. Beautifully and delicately crafted like a sugar sculpture, the dramatic pouring of vibrant powder and rich mango sauce right before my eyes created a visually stunning, aromatic, and flavorful finale that left a lasting impression.### Miraculous Back Vintage and Exquisite HospitalityBeyond the excellence of the dishes, the selection of wines and the art of pairing are privileges unique to Ryugin. This time, I indulged in the luxurious experience of savoring rare back vintages such as "Château Margaux 1993" and "Cos d'Estournel 2008," which are seldom encountered and even more rarely tasted. The harmonious interplay between the meticulously crafted flavors of the dishes and the deep, aged aromas of the exquisite wines created an unforgettable sensation that sharpened my senses.With the finest ingredients, outstanding wines, and perfectly comfortable hospitality, everything harmonized for a truly lavish evening. I look forward to returning on a special occasion to relive this remarkable experience. Less