RyuGin

The sashimi is very fresh. The bluefin tuna belly^ is so delicious to eat. The sea urchin^ is not fishy and has a sweet taste, so you can eat as much as you want. And the favorite New Zealand lobster^🦐! The sashimi platter^ is quite fresh, all thick cuts 🍣 are very soft and glutinous, super satisfying. The beef is the best raw beef^, the grilled eel and foie gras^ are big and thick and unlimited, and the charcoal grilled oysters🦪 are also delicious.

Six-dragon sashimi platter, sweet shrimp, tuna, sashimi, salmon, scallop, and sole, six kinds of seafood sashimi: salmon is very plump, tender and smooth, with a light creamy aroma; sweet shrimp is large, very fresh, delicate and sweet; tuna has red tuna and white tuna, I personally prefer white tuna, the meat is more tender; sashimi has yellow and orange colors, the fish tastes like crab, and it is crunchy when you put it in your mouth; scallop is chewy Five-dragon cheese sushi platter, salmon, sashimi, tuna, sweet shrimp, sole, five kinds of raw fish, covered with cheese and grilled over low heat, the rich cheese aroma mixed with fresh fish meat, the taste is very layered Fried sole fillet, sole meat is delicious, with more meat and less bones Steak, fragrant and tender Black garlic broccoli, broccoli and black garlic are both anti-cancer foods, from a health perspective should be Time to eat Gillette seaweed crab roll, this is highly recommended, crispy on the outside, delicious on the inside Fried shrimp and crab tempura, fried shrimp, fried crab, fried vegetables Cheese baked scallops Cheese mussels Kimpeka Saikyo-yaki, unexpectedly delicious Matsutake soup, healthy matsutake, clear soup, delicious soup Chicken tomato stewed ox tongue Japanese sukiyaki, Japanese beef hot pot Miso soup ramen, authentic Japanese ramen, ramen soup is particularly delicious Mango banana sushi, after eating too much fish or meat sushi, I feel that this mango and banana sushi is particularly refreshing Caramel mango foie gras, highly recommended, a layer of sweet caramel on the mango, and a thick layer of pan-fried foie gras underneath, the crispy and tender foie gras, with rye bread, fragrant mango, and caramel, creates a distinct layer of deliciousness, and then eat an ice bayberry to cleanse your mouth Samurai fried chicken nuggets, crispy on the outside and tender on the inside

First of all, it is worth affirming that the overall taste is good, and the dishes are also quite innovative, but the dishes are rather fancy, which has lost some of the originality of Japanese cuisine, but this is a matter of opinion. However, when eating, the dishes of the people sitting next to me were served the wrong dishes... This is really not right for a Michelin three-star restaurant. The environment is relatively noisy among the three-star restaurants I have eaten, and the seats are relatively close. The sense of privacy when eating is indeed quite poor.

Although the environment is not very special, I went there with great respect for the chef. The whole dining process, whether it was the appetizer, the main course, or the dessert, was amazing. I admired the chef's creativity and dedication, which completely overturned my original understanding of Kaiseki cuisine. The head chef, Mr. Yamamoto, was very approachable. When I left the restaurant, he saw me off and took a photo with me. It was a luxurious journey on the tip of my tongue. The joy of my mood was completely released. Long live delicious food!

The store we visited for tempura is said to be very famous. But I was just visiting the store with someone because I am not really interested in tempura. Someone was very happy when the tempura came out, and just shouted to take pictures and eat it while it is hot. Chawanmushi is my favorite food, I ordered it without hesitation, perfect.

Ryugin Restaurant is quite famous in Japan. It represents the highest level of Japanese restaurants around Roppongi. Chef Seiji Yamamoto likes to incorporate novel and avant-garde elements into the traditional Japanese way, integrating elements such as seasons and local customs, and raising Kaiseki cuisine to a new level. The location of the restaurant is very difficult to find. I couldn't find it at first, but I asked my friends who studied in Japan to find it. The decoration of the restaurant is very grand and tasteful, with simple decoration patterns, exuding a strong artistic atmosphere. Each dish is carefully crafted by the chef. Basically, each dish will not be repeated, and the taste of each ingredient itself is fully reflected, reflecting a kind of authentic charm. Each dish is carefully developed, bringing molecular cuisine into Japanese cuisine, and even the tea is prepared by himself.