Overview

With the ambition of “pursuing the possibility of Japanese cuisine”, chef Seiji Yamamoto combines his respect for traditional cooking with the latest in kitchen gadgetry, and creates contemporary dishes that push the boundaries of Japanese cuisine, while staying true to the roots.

Decorated with traditional fixtures and fittings, the walls are adorned with Japanese drawings and hanging plates, and combine the country’s ancient and modern culture. Accommodating up to 18 customers, the dining room is intimate and cosy, with an additional private dining facility also available for up to four exclusive guests.

Utilising only the best in fresh, seasonal Japanese ingredients, Nihonryori RyuGin provides an authentic dining experience with produce sourced from local market stalls. With an emphasis on seafood the ‘sea perch grilled over charcoal and topped with roasted rice and a black vinegar glaze’, is regarded, amongst others, as a standout dish.