Aug 22, 2018 - Watch Michelin starred chef Seiji Yamamoto as he prepares the world famous eel dish at his RyuGin restaurant in Tokyo. The display of techniques and trends was impressive, with a roster that included such stars as three-Michelin-star chef Joel Robuchon and Bruno Goussault, the pioneer of the sous-vide (under vacuum) technique, where food is wrapped in plastic and cooked at a low temperature, which is changing how food is cooked in many high-end kitchens around the world. I try that the balance point is perfect between vanguard and roots of tradition. ( Log Out /  Yamamoto sometimes resented this as a child because it meant he did not have time to play, but felt it was worth while when he saw how happy his mother was when he made her dinner. During this time, he was moved by chef Yamamoto’s creations and philosophy of Japanese cuisine. January Japanese Seasonal Fruits Vegetables, Japanese Fruit Shops - Nihonbashi Sembikiya 日本橋千疋屋. Depending on the season, diners will spin through a menu of ayu (sweetfish) in the summer; matsubagani crabs in the fall; and fugu during the winter. ... adds a contrasting heat to the sweetness that balances the dish. A favorite reinterpretation is theunagi-don (eel on rice). Increasing your vocabulary of common French words is of the most important parts of studying French. Across various Japanese restaurants in Shikoku, the four islands of Japan. [3] In 2016, it placed 31st in Restaurant magazine's list of The World's 50 Best Restaurants. Tokyo Food Tours by Yukari and Shinji Sakamoto 坂本ゆかり 進児, http://search.japantimes.co.jp/cgi-bin/fg20080111a1.html, Tokyo Food Tours by Yukari and Shinji Sakamoto 坂本ゆかり 進児. He refers to his cuisine as “creative Japanese food” that is “technology-driven.” He is humble when talking about himself, which is a surprise after witnessing the public displays of affection showered on him by revered chefs from around the world. Nihonryori RyuGin, a three-Michelin-star fusion kaiseki restaurant in Tokyo headed by Chef Seiji Yamamoto, publishes YouTube tutorials for some of their signature dishes, including one that prominently features an ichiban dashi (more on this in a moment). RyuGin’s Chef Seiji Yamamoto is known to push culinary boundaries, creating avant-garde dishes, while blending with the seasonal ingredients available in Japan. Encore . Rather than adopt the traditional knife techniques of his fellow Japanese chefs to remove the bones from the fish, he instead had one undergo a CT scan to exactly map out the bone structure to allow him to carve it with ease. [1], He was invited to give a presentation at the Madrid Fusión international culinary show where he screen printed squid ink to resemble a newspaper. Back in Tokyo, Yamamoto’s restaurant Nihonryori Ryugin is turning heads with its molecular cuisine, an almost space-age application of food-science techniques, and this caliber of creative Japanese cuisine can only be experienced here. Most Japanese rely on his food for lunch and dinner. In both cases, famous Tokyo-based chefs (Masahiro Yoshitake and Seiji Yamamoto, respectively) decided to branch out and open a second outlet outside of … +852 2302 0222. This article first appeared in The Japan Times in January of 2008. Behind me, men were awe-struck as he rolled video of a super-refrigerator that makes “liquid ice.”. The walk down the narrow hallway reveals glossy food-porn photos of signature dishes. Nobu Matsuhisa, Okuda Tooru, Yamamoto Seiji and Yoshihiro Narisawa - I respect all of their food philosophies, and they are my biggest influences. Do you have a favourite or signature dish that you love to prepare? He compared replicating Japanese food exactly in Hong Kong to producing counterfeit money. Food type: Japanese – Kaiseki. Japanese chef and perfectionist Seiji Yamamoto once sent the main ingredient of his signature dish for a CT scan, so that he could understand how best to carve … Eel. Yamamoto's food has been described as a combination of the Japanese Kaiseki with elements of molecular gastronomy, although he does not use those descriptors himself. Turkey. Ryugin Dessert. 1) Tell us about your signature dish. Sorry, your blog cannot share posts by email. Pet hate in the kitchen? Inside the intimate Western-style dining room, with only 18 seats, it’s impossible to ignore the conversation at neighboring tables. Find the best in dining based on location, cuisine, price, view, and more. The 26-year-old chef of ESqUISSE restaurant, Tokyo, will showcase his signature dish entitled “Umami” at the grand final at Expo Milano 2015 in June. Eschewing this received wisdom, Yamamoto and his team took a hamo to a research hospital, where scientists put it under a CT-scan so that they could get a microscopic look at this stubborn skeleton and determine for themselves how to deal with the bones. Tenku RyuGin, 101/F, ICC, 1 Austin Road West, Kowloon, Hong Kong, China Tel. ... Seiji Yamamoto. The list of Asia's 50 Best Restaurants 2020 was revealed on Tuesday 24h March at our first ever virtual announcement. Chefs and gourmands from around the world make pilgrimages to Nihonryori Ryugin to pay their respects to the shrine of molecular cuisine in Japan. RyuGin is located in Roppongi, one of Tokyo’s cooler locations and is helmed by Seiji Yamamoto; a man who has done incredibly well with his omakase style restaurant. Yamamoto feels that unlike Chinese cuisine, the elements of Japanese food are not well described in other cultures it should be combined with the places it travels to. 10 Tips for Learning New French Words Fast. Take “surrealism”, a signature dish from Ta Vie’s opening menu. Everyone marvels at Yamamoto’s signature dessert –a 196-degree strawberry (or seasonal fruit) served with 99-degree strawberry jam. Bonito (Skipjack Tuna) with Eggplant 2. Nothing turns a woman on more than a room full of excited men. [4] It has been named fifth in Asia's Best Restaurants, and holds three stars in the Michelin Guide. Hirezake - Japan's Weirdest Hot Saké Drink? “But the most important thing I learnt is chef Yamamoto’s standard as it relates to ingredients, technique, skill and service – his standard has become my standard.” A dish from the eight-course tasting menu at Ta Vie that embodies Sato’s “standard” is the house-made pasta with seaweed sauce topped with fresh sea urchin. Besides his commitment to understanding the science of cooking, he is known for blending the revered cooking traditions of kaisek i with modern molecular gastronomy techniques. Where did you train to cook? ... Waku Ghin’s signature dish, the Marinated Botan Shrimp with Sea Urchin and Oscietra Caviar, is mind-blowing delicious. Seiji Yamamoto — 3 Stars. The audience of chefs gasped as he silk-screened a QR bar-code onto a plate (the secret is squid ink). [4] His Hong Kong based restaurant also holds two Michelin stars; he aims to visit it four times a year with additional conversations held over Skype. Ryoma Shida is the S.Pellegrino Young Chef 2015 finalist for Japan.The 26-year-old chef of ESqUISSE restaurant, Tokyo, will showcase his signature dish entitled “Umami” at the grand final at Expo Milano 2015 in June. Their pride in their establishment is obvious. How would you describe your style of cooking? You can also read the interview with Shida's mentor, chef Seiji Yamamoto. This was the standout dish that Chef Seiji Yamamoto was well-known for. Change ), You are commenting using your Google account. Signature dishes include double-steamed soups, chicken rice with sesame oil, pork tail braised in red yeast rice, and mille-feuille tofu skin.” Later that night, a gala dinner entitled, A Voyage Through Taiwan, was held at the Mandarin Oriental Taipei. The audience of chefs gasped as he silk-screened a QR bar-code onto a plate (the secret is squid ink). No, this was not the Super Bowl, but the International Chefs Congress, a “show and tell” held last September in New York City by some of the world’s most influential chefs. Take our quiz to prove your knowledge of him. ( Log Out /  We were lucky enough to have a chance to try his Autumn Kaiseki Menu in November. Nearest tube: Kowloon. Seiji Yamamoto is a Japanese chef. His signature dish is a hamo eel soup. Behind me, men were awe-struck as he rolled video of a super-refrigerator that … The Globalization of Asian Cuisines: Transnational Networks and Culinary Contact Zones Nihonryori Ryugin, 7-17-24 Roppongi Minato-ku, Tokyo; (03) 3423-8006; Post was not sent - check your email addresses! ... and is used for the signature dish of deep-fried ayu.” Apart from this, Tan’s other favourite course at the kaiseki restaurant is the dish of sea urchin with onion in duck sauce. A beet-red wall greets diners at an entrance adorned with a small pile of salt and freshly sprinkled water in Japanese style. Japanese chef and perfectionist Seiji Yamamoto once sent the main ingredient of his signature dish for a CT scan, so that he could understand how best to carve it. Seiji Yamamoto (山本征治, Yamamoto Seiji, born 1970) is a Japanese chef, who holds three Michelin stars at his restaurant Nihonryori RyuGin. Chef Yamamoto is trained in the traditional art of Japanese kaiseki yet possesses a fervent … In 2008, chef Hieda joined RyuGin under founder chef Seiji Yamamoto. Cow. A. Yamamoto's food has been described as a combination of the Japanese Kaiseki with elements of molecular gastronomy, although he does not use those descriptors himself. Narisawa , Minami Aoyma 2-6-15, Minato-ku, Tokyo; +81 3 5785 0799 3. His restaurant has been named in The World's 50 Best Restaurants, while he has placed fifth in Le Chef's list of the best chefs in the world. [1] His first experience of cooking was at 11 years old, when he made a dish of vegetables and rice at school. The dishes are complex and pair well with wine, shochu or sake — and of course champagne. Hirame (Flounder) with Yuzu Paste 3. Seira Furuya has been named as the winner in the Japan final and will now go on to represent the region at the Grand Final in Milan in October with her winning signature dish: The Four Seasons of Japan.. For those who aren’t millionaires, an a-la-carte menu is presented after 8:30 p.m. — rare for this type of place. Seiji Yamamoto’s seasonally-driven, 12-course omakase (chef’s choice) tells the story of Japan’s best ingredients at their peak of ripeness. With three restaurants to his name - located in Tokyo, Hong Kong and Taiwan - Japanese chef Seiji Yamamoto knows a thing or two about umami. [3] In 2016, French magazine Le Chef named Yamamoto the fifth best chef in the world, the highest placed non-European in the list. Other highlights for the evening include the owan (soup) course of hamo (sea eel), matsutake and cabbage in a hamo consomme. From October, Sushi Saito, the two-MICHELIN-star sushi restaurant located on the 45th floor of the Four Seasons Hotel in the city will have a new neighbour: Tempura Uchitsu from Tokyo, Japan.The restaurant was founded in the exclusive Hiroo neighbourhood in Tokyo's Shibuya district by chef Takahisa Uchitsu (pictured left) in 2008. Chef Seiji Yamamoto. He gained recognition for always preparing tasty local dishes. Crispy peanut brittle. While Ben preps for his art show in Durham, Vivian descends on the city’s restaurant row to sample sweet, honey-themed dishes. A long apprenticeship in two cuisines: Kawada worked at a Chinese restaurant in Tokyo for 10 years, before moving to Nihonryori RyuGin, where he learned the techniques and spirit of traditional Japanese cuisine from chef Seiji Yamamoto. Yamamoto is credited as the first chef to bring modern techniques to the ancient multi-course tradition of kaiseki cuisine, which showcases hyper-seasonal ingredients in … Website: Tenku Ryugin. Change ). “Chef Seiji Yamamoto is one of the chefs I admire most, so I regularly visit his restaurants in Taipei, Hong Kong and Tokyo,” says Tan. During chef Seiji Yamamoto’s presentation you could hear a pin drop. [2] Following culinary school, he spent the following 11 years working under Hirohisa Koyama at his restaurant Aoyagi. One dish served in late autumn consists of burdock root sautéed with the soil still clinging to it, pureed with spring water. Since then I would have to say that chef Seiji Yamamoto’s cuisine has returned to more traditional Japanese techniques. Q. Indeed, Yamamoto is a super star in Japanese cuisine nowadays. It’s really quite simple, but time-consuming. Three years later, he moved to Taiwan to help launch RyuGin’s Taipei branch, Shoun RyuGin. Seiji Yamamoto Interviewed August 2013. The deceptively simple fruit was actually an example of Yamamoto’s signature dessert, a candied fruit frozen at -196 degrees using liquid nitrogen and filled with ice cream. He hopes to share this knowledge as a mentor in the upcoming S.Pellegrino Young Chef 2015 final to be held at Expo Milano 2015 in June.. Fine Dining Lovers caught up with chef Yamamto ahead of the big event to find out how he would help Japanese … Seiji Yamamoto (Nihon Ryori Ryugin, Japan) Fugu Assortment with Grilled Milt There are several reasons why I’m particularly proud of this dish, and they all … The smoked shirako (fish sperm) and oyster is an ocean-full of flavor, as the citrus gelee cuts through the smokiness and the creamy texture. Change ), You are commenting using your Twitter account. A slice of paper-thin raw wagyu was wrapped around an oyster, a highly unconventional pairing that was an eye-opener for many guests, and built Sato's reputation on innovative cuisine in the gastronomic circle. Indeed, Yamamoto is a super star in Japanese cuisine nowadays. It is popular among western travellers, and is routinely visited by chefs of Michelin star restaurants. ... adds a contrasting heat to the sweetness that balances the dish. He spoke to us ahead of the big event. The resulting soup renders a tender hamo and is a delicate vehicle for the pine-scented matsutake. 12. 447 Japanese chef and perfectionist Seiji Yamamoto once sent the main ingredient of his signature dish for a CT scan, so that he could understand how best to carve it. The chef Yamamoto Seiji (山本征治) used to work under the very famous chef Koyama Hirohisa (小山裕久) at Aoyagi (青柳) for 11 years. But when Chef Seiji Yamamoto first came onto the scene, Ryugin was the only restaurant that offered this type of cooking. Seiji Yamamoto (614 words) exact match in snippet view article find links to article Japanese food exactly in Hong Kong to producing counterfeit money. Three years later, he moved to Taiwan to help launch RyuGin’s Taipei branch, Shoun RyuGin. One bite into this inspired signature dish and all becomes clear. Yamamoto is trained in traditional Japanese cookery with 11 years at the renowned — and very traditional — Japanese restaurant Aoyagi, and a trained sommelier. Feb 27, 2013 - Hot Egg Custard with Hotaru Squid Chef Seiji Yamamoto of RyuGin - Tokyo, Japan The restaurant’s service is attentive and any of the knowledgeable staff can answer questions regarding the composition of the dishes. When he was 33 years… With three restaurants to his name - located in Tokyo, Hong Kong and Taiwan - Japanese chef Seiji Yamamoto knows a thing or two about umami. Enter your email address to subscribe to this blog and receive notifications of new posts by email. At another presentation, he prevented rigor mortis from setting into a fish using a wire. Rather than adopt the traditional knife techniques But when Chef Seiji Yamamoto first came onto the scene, Ryugin was the only restaurant that offered this type of cooking. “It is one of my signature dishes – simple taste and appearance … A long apprenticeship in two cuisines: Kawada worked at a Chinese restaurant in Tokyo for 10 years, before moving to Nihonryori RyuGin, where he learned the techniques and spirit of traditional Japanese cuisine from chef Seiji Yamamoto. Inside the intimate Western-style dining room, with only 18 seats, it’s impossible to ignore the conversation at neighboring tables. This has impressed several of his fellow chefs, with Ferran Adrià, formerly of elBulli, describing him as "one of the most important chefs in Japan. nihonryori-ryugin.com. Over at the ICC in West Kowloon, the kaiseki menu at two-Michelin-star Tenku RyuGin has always featured the hot and cold dessert pioneered by the restaurant’s chef/founder Seiji Yamamoto in … Some find the dragon-themed dining room on the plain side, but the food is anything but. Since the age of 19, so for 24 years now. 17 - Food & Wine's Top 10 Life-Changing Restaurants from Noma in Copenhagen to Mugaritz in Spain's beautiful Basque country. Tofu. It includes grilled marinated steak with fried plantains, black beans, and special guacamole. The ever-curious Yamamoto has gone to great lengths to discover how best to tenderize hamo. A dish entitled ‘Lusciousness – Coolness, warmth, playful spirits, nostalgia and temptation’ was the most perfect heart-shaped strawberry with sakura ice cream. The evening begins with two bite-size courses presented on one spoon each — the TBS television show “One Spoon” has influenced many restaurants around the city with this quirky method of presentation. Delectable fudge. What is this ingredient, used in his famous soup? The vision of chef Corey Lee, who helms the triple Michelin-starred San Fran restaurant Benu, “In Situ” brings… Nihonryori Ryugin is a culinary temple. A. Starting from the upper left corner and clockwise, the 7 plates that gave much meaning to the degustation were: 1. Seiji Yamamoto, chef–owner of RyuGin, was awarded three Michelin stars for 2013 for his interpretations of traditional Kyoto cuisine, celebrating seasonal ingredients with respect and skill (the establishment also ranks #33 on the San Pellegrino World's 50 Best Restaurants list). ... His signature dish consists of Chaud-froid or “hot-cold egg” of warm poached yolk with sherry vinegar-infused whipped cream, chives, and Canadian maple syrup. A dish entitled ‘Lusciousness – Coolness, warmth, playful spirits, nostalgia and temptation’ was the most perfect heart-shaped strawberry with sakura ice cream. Yamamoto is an integral member of a modern “Brat Pack,” alongside international jet-setters such as Ferran Adria of El Bulli, a restaurant in the Catalan resort of Roses in Spain; Wylie Dufresne of WD50 in New York City; and Jose Andres of Cafe Atlantico in Washington D.C. Perhaps he’s the samurai chef of these boys with toys. The deceptively simple fruit was actually an example of Yamamoto’s signature dessert, a candied fruit frozen at -196 degrees using liquid nitrogen and filled with ice cream. Chef Seiji Yamamoto is a truly gifted and inventive chef, single-handedly rewriting the rules of kaiseki dining. Chef Seiji Yamamoto. A sweet and crunchy foie gras is presented with fresh fig, wasanbonsugar, cognac and a vintage port; the addition of myoga, in the ginger family, adds a contrasting heat to the sweetness that balances the dish. Nihonryori RyuGin is regarded as one of the Top 50 restaurants on earth. Nihonryori RyuGin 7-17-24 Rappongi, 1st Floor Tokyo, Japan 106-0032 +81 (0)3 3423 8006 www.nihonryori-ryugi.. This meal is served in his restaurant in the Chicago area. Chef Seiji Yamamoto's inventive interpretation on seasonal and traditional Japanese cooking is unparalleled. "[1], At his restaurants, he takes on staff from a variety of cultural backgrounds to allow the things they learn there to be spread to other countries - with this he hopes that Japanese cuisine can continue to evolve. The next dish that arrived surprised and impressed me. Never seen so much caramelisation. His first experience of cooking was at 11 years old, when he made a dish of vegetables and rice at school. Answer: Eel . My signature creations, inspired by an environment in continual evolution, engrave the … Thurs., Dec. 24, 9:00 pm. Yamamoto sometimes resented this as a child because it meant he did not have time to play, but felt it was worth while when he saw how happy his m… During chef Seiji Yamamoto’s presentation you could hear a pin drop. Everyone marvels at Yamamoto’s signature dessert –a 196-degree strawberry (or seasonal fruit) served with 99-degree strawberry jam. The walk down the narrow hallway reveals glossy food-porn photos of signature dishes. NEXT> 10. Dessert is a playground of dishes from the CO² Grape, which explodes in your mouth, to the Minus-196° Candy Apple, an outer shell of toffee filled with nitrogen-frozen ice cream. Yamamoto was invited to the 2007 Madrid Fusion and presented a dish called “Silkscreen of Squid Ink with Squid Carpaccio” which earned an ovation at the event. The recipe, inspired by chef Seiji Yamamoto, is basically powdered, freeze dried strawberry ice cream in a strawberry candy shell. Behind me, men were awe-struck as he rolled video of a super-refrigerator that makes “liquid ice.” The titillation was too much to bear. ... A signature dish is the simple but perfect saffron risotto with liquorice powder. Change ), You are commenting using your Facebook account. Seiji Yamamoto – 7 Michelin Stars One of the most iconic Japanese chefs of the century, Seiji Yamamoto famously sent an eel for a CT scan to better understand its anatomy. You can also read the interview with Shida's mentor, chef Seiji Yamamoto.. Tell us about your signature dish. Chef Seiji Yamamoto. Vivian turns up the heat on a dish of chicken livers drizzled with hot honey. ... What do you consider your signature dish? [3], His signature dish is a hamo eel soup. A sample dish, per Andy Hayler: “Quail was from Texas, ... at Ryugin, and you get whatever the chef Seiji Yamamoto is serving that day. ( Log Out /  Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. The restaurant boasts three Michelin stars – the highest honor – and the chef, Seiji Yamamoto, is well respected by some of the most famous chefs in the world. In fact, Michelin’s recent Tokyo restaurant guide awarded it two stars — prestigious acclaim indeed. The Bruno Paillard is elegant and well-balanced with a hint of hazelnuts that stands up to the rich layers of the food. How well do you know about him? This is not the traditional delicate unagi; Ryugin’s has a sweet, toffeelike crunch to it — unexpected but very welcome. But the article is still worth reading to understand chef Yamamoto’s background. The foie gras has been coated in a sweet-and-sour mixture (soy sauce, balsamic vinegar and melted chocolate), pan-seared and presented nigiri-style, making for an astonishing arrangement of flavours and textures, with aged sake the perfect accompaniment. [2], He was personally described by Time Out Tokyo as one of 50 reasons why Tokyo was the greatest city in the world. When you talk about signature dishes, Paul Flynn has his crab brulee, Julia Child her coq au vin, Seiji Yamamoto his hamo eel soup – but at Kai we have our fish fingers. [5] He has since expanded his restaurant empire, opening Tenku RyuGin in Hong Kong in 2012, and Shoun RyuGin in Taipei in 2014. [3] This was originally to prepare for a cooking demonstration in 2005. 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