Nihonryori RyuGin

Roppongi Pudding

One of RyuGin’s Chef Yamamoto’s egg dishes that has become famous.
In pursuit of "what the natural taste of an egg" is
And to tell this on behalf of the egg
This pudding conveys the egg's message


800 yen (tax included)

"Fugu "salt (Poison Salt)

At RyuGin, we have our original "salt" prepared to match the Wild Fugu that we serve for "Tessa (Fugu Sashimi)" and "Tetchiri (Fugu Hot Pot)".
Two types of citrus juices are processed into a dry power and blended at Ryugin with kelp powder, onion powder, salt, and chili pepper.
It goes well with many different types of dishes, most certainly with sashimi platters, hot pots, hot tofu,
deep fried dishes, salads, and it can be used for a variety of foods. It perfectly matches with olive oil.


1 Bottle 1,000 yen (tax included)

Blowfish Ponzu Sauce

This "Tessa", "Tetchiri" ponzu sauce was arranged and prepared
to match the natural blowfish served at RyuGin.
The characteristics of three types of citrus fruits were blended
with Tosa soy sauce and through low-temperature aging,
naturally adjust the balance of sourness and umami.
It can be used for a wide variety of dishes, for raw fish, deep fried foods,
and of course for "nabe" stews.


3,000 yen (tax included) 290 ml

Sansho (Japanese Pepper) Sprinkles

There are various types of white-flesh fish that are served at RyuGin…
Some are mild in flavor, some are juicy and are different from day to day
All of these are combined, and made into a tsukudani with ground premium sansho.
Ideal as something to go along with steamed rice, rice with tea, or with drinks…
Please use it to add flair to your dining table…


800 yen (tax included)

Book

Nihon Ryori RyuGin

The thoughts of Chef Yamamoto in regards to
Japanese cuisine have been put into a book
“Cooking is the “measure” of “reason”.
Along with explaining this meaning clearly in easy
to understand words and with spectacular photographs,
this book depicts the path that Yamamoto walked
as the chef who transformed Japanese cuisine.
At our restaurant, we have original limited editions of this book,
volumes numbered from 1 to 999 for sale
that have been autographed by Chef Yamamoto.
(The above autographed editions are 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
"With determination, I will walk my own path"

Aired nationwide on NHK on April 9, 2012.
This is a documentary that covers Chef Yamamoto's daily routine
and Japanese cuisine and also captures activities overseas.

Communicating "Japanese Cuisine", that is the pride of Japan,
to overseas to show the world the richness of Japan
is the equal to fulfilling our duties to our nation...
Japanese cuisine is something within what we possess
that is original and is one of the authentic things
we can deliver to the world...

Our restaurant’s Seiji Yamamoto says this daily.

Eight years going overseas to communicate Japanese Cuisine to the world
and overcoming the language barrier...
Determined and prepared for his self appointed task,
hear it in his own words.

Book

Meal Ticket

RyuGin offers a "Meal Ticket" limited to course meals.
Use it as a gift or congratulatory item for important people
Why not give the gift of a RyuGin meal as a present?
(Normally a 10% service charge is added to meals however, as a feature
of this ticket, the service charge will be discounted. Drinks are not included and will be charged separately)



27,000 yen per ticket (tax included)

Please carefully read the terms on the back of this ticket before using.

*Read the terms of use on back*