Located in Roppongi Japan, the RyuGin hotel was opened in 2003 by Chef Seiji Yamamoto. When it comes to Chef Yamamoto, he moves away from cooking only traditional Japanese Cuisine, but uses some modern techniques from French and modern Chinese cuisine. The dining room is elegant and also can seat only around 20 guests at a time as it has only 6 tables. The dining hall is decorated with beautiful ornamental ceramic plates.

In 2013, the Michelin Guide awarded RyuGin with 3 stars for its ultimate cuisine and excellent customer service. Chef Yamamoto is known for pushing the boundaries of culinary and hence can be able to create some of the finest dishes that you ever tasted. The menu is seasonal at the RyuGin as you can find a completely different menu every season and the meal also changes everyday based on the ingredients available in the market. But every single dish coming out the Master Chef is truly a piece of art. According to Chef Yamamoto, it is not only about eating, but fine-dining is all about making the customers appreciate what is provided in the plate right from its smell, its presentation and the flavor.

Q In the Kitchen

Born in the Kagawa Prefecture in 1970, Yamamoto’s cooking experience started in his early age when he created dish using rice and vegetables to impress his mother. With his mother happy with his work, he started to help his mother regularly and with his passion for cooking, he joined a culinary school to learn the nuances of cooking.

After completing culinary school, Chef Yamamoto worked for 11 years at Aoyagi restaurant under the guidance of Master Chef Hirosha Koyama. And only here Chef Yamamoto could master the art of Kaiseki and with his dedication and innovative thinking, he was soon invited to head the kitchen at the Tokushima restaurant.

In 2003, Chef Yamamoto opened the Nihonryori RyuGin in Roppongi, Tokyo and started to weave his magic with the traditional kaiseki cuisine and mixing it with molecular gastronomy techniques to create much of an uproar in the culinary world. The Nihonryori RyuGin continued to hit the charts with his legendary dishes and in 2008, the restaurant was awarded with 2 Michelin stars and the 3rd star was awarded in 2013. Chef Yamamoto is still working hard to innovate new styles and techniques and experimenting with new techniques and ingredients to modernize the Japanese cuisine and take it to the next level.

Q Awards and Achievements

Michelin Guide Tokyo 2018: Three Stars ☆☆☆
Asia's 50 Best Restaurant 2018: #9
Asia's 50 Best Restaurant 2017: #7
Asia's 50 Best Restaurant 2016: #5
Asia's 50 Best Restaurant 2015: #4
Asia's 50 Best Restaurant 2014: #5
Asia's 50 Best Restaurant 2013: #2

Q The Menu

"Japan's Richness on a Plate" Menu: JPY 27'000+

Q Dress code, children and other policies.

Dress Code: Semi-formal. Guests both male and female wearing t-shirts, shorts or sandals will be rejected. Perfumes or colognes are strictly prohibited here.

Children Policy: Only children of age 10 years or older are allowed. (The basis for this is the same course of dishes for adults will be served.)

Corkage fee: BYOB not allowed.

Photo Policy: The value and essence of food is fading by the second trying to take a picture of food. We are not willing to provide the meal which is only worth half than what it should be. Thank you for your cooperation in advance.

Rate us and Write a Review

Your Rating for this listing


Your review is recommended to be at least 140 characters long

Show all timings
  • Monday18:00 - 23:30
  • Tuesday18:00 - 23:30
  • Wednesday18:00 - 23:30
  • Thursday18:00 - 23:30
  • Friday18:00 - 23:30
  • Saturday18:00 - 23:30
  • Sunday18:00 - 23:30

Additional Details

  • Signature Dish:?
  • Meals served:Dinner
  • Cuisine Style:Modern Japanese

    Your request has been submitted successfully.