Trained by master chef Hirohisa Koyama, Seiji Yamamoto had over a decade of experience before opening up the legendary Nihonryori RyuGin in Tokyo.
One of the most influential chefs throughout Asia, Yamamoto combines traditional kaiseki cooking with cutting-edge techniques to push the boundaries of what Japanese fine dining can truly mean.
Seasonal ingredients play an important role, with a daily-changing menu that can include everything from monkfish liver with ponzu to delicate sashimi plates. With only 18 covers, you will need to book fast.
(Image Credit: © Andy Hayler)