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RyuGin
Japanese
From January through March, the entire menu is fugu, full stop. The rest of the year, Seiji Yamamoto runs a fine dining kaiseki in Tokyo Midtown Hibiya that holds three Michelin stars, driven by the kind of technical precision that borders on the obsessive. Yamamoto has said he cooks because he loves cooking, which sounds obvious until you eat here and realize most people who say that don't mean it quite this much.
The awards strongest first
- Michelin Guide 3 Stars
- Gault&Millau 5 Toques
- The 50 The 50 Discovery
One number, weighted & current 96
How we scoreThe dishes from the writeups
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Straw-grilled Japanese pigeon
“Previous highlights from the constantly changing, seasonal menu include straw-grilled Japanese pigeon, the sumptuous sashimi platter Message from the Coast of Japan and Sanuki wagyu beef and matsutake mushrooms in toban sukiyaki.”
The 50 -
Fugu course
“From January to March, RyuGin offers only the exclusive fugu course.”
Michelin Guide
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