Nihonryori RyuGin

Roppongi Pudding (Custard)

One of Chef Yamamoto`s egg dishes. It’s a famous dessert.
the process in pursuit of "What is the natural flavor of egg?” ,
he reached this custard which conveys the message on behalf of eggs.


800JPY (tax included)

Pistachio Matsukaze

Soft baked sweets imaging both the Japanese and Western style.

The savor of the pistachio gives the sweets a richness of luxury.
Please try it with tea or brandy as a snack.


A box of 6 Matsukaze 2,500JPY (tax included)

Blowfish Ponzu (Vinegar) Sauce

This Ponzu sauce was arranged and prepared to match the natural blowfish
“Tessa" and "Tetchiri" served at RyuGin.
Three types of citrus fruits were blended with Tosa Soy sauce.
Without losing it’s natural character and matured flavor,
this will adjusted the balance of the sourness and the Umami.
It can be used for a wide variety of dishes such as a raw fish,
deep fried dishes and of course "Nabe" Hot Pot. 290ml


3,000JPY (tax included)

“Fugu" Salt (Blowfish Salt) *Seasonal product.

We serve our original "salt" to match with the Wild Fugu Sashimi “Tessa” or Hot Pot “Tecchiri” in our restaurant.
Two types of citrus juice dried and home made , specially powdered kelp and onion blended with salt and chili peppers.
It matches with many different types of dishes, of course sashimi platters,
and hot pots, hot tofu, deep fried dishes, salads etc…
Goes well with olive oil.


1,000JPY per bottle (tax included)

Book

Nihon Ryori RyuGin

The thoughts of Japanese cooking for Chef Yamamoto became a book.
Cooking is “measuring” and “reasoning”.
Not just explanations for this meaning,
but there are a few words from the Chef himself along
with photographs and records of his passage and evolution.
We have limited editions Volume No.1 to No.999 on sale with his autograph.
(Currently sold out.)


7,560 yen (tax included) Now on sale at bookstores nationwide.

Professional Work Style
The Works of Japanese Cuisine Chef, Seiji Yamamoto
"I will walk my own path with determination”

Aired nationwide by NHK on 9th April 2012.

This is a documentary capturing Chef Yamamoto's daily routine and
activities overseas with his Japanese cuisine.
He is always telling this is an equal to fulfilling our national duties
that introduce Japanese cuisine which all Japanese proud of and
show the richness of Japan.
Japanese cuisine is the one of the authentic and
original things we possess, and we would transmit to the world.

He has been introducing the Japanese cuisine to overseas for eight years (at 2012),
overcoming the barrier of language with determination.
Let’s hear in his own words.

Book

Meal Voucher

Ryugin is offering a “Dinner course voucher”.
Suitable for a gift or a present for your beloved people.
Please try this smart gift!

(10% service charge will be added on meal. NO additional 10% as a feature
of this voucher, discounted.)
Drinks are not included and will be charged separately.)



Dinner course for one person 27,000JPY per voucher (tax included)

Please read the“Terms and Conditions” carefully on the back of the voucher.

*Terms and conditions*