The story
Nihonryori Ryugin serves Japanese kaiseki in Tokyo, on the seventh floor of Tokyo Midtown Hibiya at 1-1-2 Yurakucho, Chiyoda City. The Michelin Guide awarded it three stars in 2026. The restaurant moved here in August 2018 from its original Roppongi site, where it had opened in December 2003.
Seiji Yamamoto, born in 1970 in Kagawa Prefecture, is the owner-chef and runs the kitchen. The menu follows the seasons and draws on ingredients sourced from across Japan each day. The restaurant says it uses no chemical seasonings in any dish, and Yamamoto's cooking aims to let each ingredient's own flavor, temperature and aroma come through.
A typical dinner moves through cold and warm starters, a seasonal clear soup built on first-grade dashi, a sashimi assortment, Japanese coastal fish grilled over binchotan charcoal, and a seasonal simmered dish. Rice and sweets close the meal. From January to March the restaurant serves only a pufferfish course, built around wild tiger pufferfish, and the restaurant has been named in The World's 50 Best Restaurants list, placing 41st in 2018.
All 40 seats are at tables, with no counter, and the restaurant includes private rooms for groups. The windows face the Imperial Palace. The wine list runs to about 230 bottles, mostly French, along with Champagne. The sake selection includes around 20 labels offered by the go and roughly 30 in four-go bottles, and the house tea selection draws from 13 blends of Yamamoto's own making.
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