Nihonryori Ryugin

The accolades for chef Seji Yamamoto's Nihonryori Ryugin are impressive: three Michelin stars and status as one the world's top 50 restaurants as determined by S. Pellegrino's annual awards. A pioneer in the use of molecular gastronomy (also called culinary physics) applied to traditional kaiseki, Yamamoto uses a seasonal approach and reverence for classic Japanese indgredients. The dark wood interior, artisan-created table runners, ceramic wall art, and glass dishes contribute to an atmosphere where each dish is a work of art: the chef has even been known to create edible silk-screen on the plates with squid-ink.