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Food and Chef Photos: Chef Seiji Yamamoto of RyuGin - Tokyo, Japan

Food and Chef Photos: Chef Seiji Yamamoto of RyuGin - Tokyo, Japan

Grilled Corn Tofu, Fresh Sea Urchins, and Fried Leek Flavor  Chef Seiji Yamamoto of RyuGin - Tokyo, Japan

Grilled Corn Tofu, Fresh Sea Urchins, and Fried Leek Flavor Chef Seiji Yamamoto of RyuGin - Tokyo, Japan

-196°C Candy Mango and Mature Fresh Mango Chef Seiji Yamamoto of RyuGin - Tokyo, Japan

Candy Mango and Mature Fresh Mango Chef Seiji Yamamoto of RyuGin - Tokyo, Japan

Sakura Tea-simmered Rice with Sakura Shrimp, Pickles, and Shrimp-Miso Broth  Food and Chef Photos: Chef Seiji Yamamoto of RyuGin - Tokyo, Japan

Chef Seiji Yamamoto of RyuGin - Tokyo, Japan

Hot Egg Custard with Hotaru Squid   Chef Seiji Yamamoto of RyuGin - Tokyo, Japan

Hot Egg Custard with Hotaru Squid Chef Seiji Yamamoto of RyuGin - Tokyo, Japan

RyuGin / seiji yamamoto / tokyo

Chef Seiji Yamamoto at RyuGin in Tokyo, Japan

Charcoal-grilled Sanuki Beef Filet with Fuki Leaves Flavor Food and Chef Photos: Chef Seiji Yamamoto of RyuGin - Tokyo, Japan

Charcoal-grilled Sanuki Beef Filet with Fuki Leaves Flavor Food and Chef Photos: Chef Seiji Yamamoto of RyuGin - Tokyo, Japan

Seiji Yamamoto, vanguardista oriental - Cocina y Vino  ||  Japón es un país rico en ingredientes con los que se puede crear un perfecto banquete, así como también es el hogar de increíbles chefs como Seiji Yamamoto. http://www.cocinayvino.com/personajes/seiji-yamamoto/?utm_campaign=crowdfire&utm_content=crowdfire&utm_medium=social&utm_source=pinterest

Seiji Yamamoto, vanguardista oriental

Seiji Yamamoto, vanguardista oriental - Cocina y Vino || Japón es un país rico en ingredientes con los que se puede crear un perfecto banquete, así como también es el hogar de increíbles chefs como Seiji Yamamoto. http://www.cocinayvino.com/personajes/seiji-yamamoto/?utm_campaign=crowdfire&utm_content=crowdfire&utm_medium=social&utm_source=pinterest

Grilled Corn Tofu, Fresh Sea Urchins, and Fried Leek Flavor   Chef Seiji Yamamoto of RyuGin - Tokyo, Japan

Grilled Corn Tofu, Fresh Sea Urchins, and Fried Leek Flavor Chef Seiji Yamamoto of RyuGin - Tokyo, Japan

Mizuyookan Red Bean Cake with Amaretto Flavor Chef Seiji Yamamoto of RyuGin - Tokyo, Japan

Mizuyookan Red Bean Cake with Amaretto Flavor Chef Seiji Yamamoto of RyuGin - Tokyo, Japan

Sakura Tea-simmered Rice with Sakura Shrimp, Pickles, and Shrimp-Miso Broth  Food and Chef Photos: Chef Seiji Yamamoto of RyuGin - Tokyo, Japan

Sakura Tea-simmered Rice with Sakura Shrimp, Pickles, and Shrimp-Miso Broth Food and Chef Photos: Chef Seiji Yamamoto of RyuGin - Tokyo, Japan

-196°C Candy Mango and Mature Fresh Mango Chef Seiji Yamamoto of RyuGin - Tokyo, Japan

Candy Mango and Mature Fresh Mango Chef Seiji Yamamoto of RyuGin - Tokyo, Japan

Charcoal-grilled Sanuki Beef Filet with Fuki Leaves Flavor Food and Chef Photos: Chef Seiji Yamamoto of RyuGin - Tokyo, Japan

Charcoal-grilled Sanuki Beef Filet with Fuki Leaves Flavor Food and Chef Photos: Chef Seiji Yamamoto of RyuGin - Tokyo, Japan

Chef Seiji Yamamoto of RyuGin - Tokyo, Japan

Chef Seiji Yamamoto of RyuGin - Tokyo, Japan

Seiji Yamamoto, owner and chef of restaurant Nihon Ryori RyuGin in Tokyo.  December 2011

A Japanese Staple Reconsidered

The menu at Nihonryori RyuGin is built around the seasons and chef Seiji Yamamoto takes great care to retain the integrity of traditional Japanese ingredients and cooking methods while pushing the boundaries of the cuisine.

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