Born in 1970 in Kagawa prefecture, chef Seiji Yamamoto began his journey in the world of gastronomy at a very young age. After finishing culinary school, chef Yamamoto spent 11 years training at famous kaiseki restaurants in Tokyo mastering every time-honored technique in traditional Japanese cuisine. Chef Yamamoto opened his first restaurant, RyuGin, in Roppongi at the age of 33, in December 2003.
The main theme of RyuGin was defined as “to pursue every single possibility of Japanese cuisine in the future”.
Known for his creative methods and innovative interpretations of Japanese cooking, chef Yamamoto is regularly invited to gastronomy congresses and expositions throughout Europe and North America to present his thoughts and latest creations.
Chef Yamamoto’s mission is to share the richness of Japanese cuisine with others and to make it a universal language. As a step towards this ultimate goal, he expanded RyuGin overseas, and started the first branch restaurant Tenku RyuGin on the 101st floor of the International Commerce Center (ICC) in Hong Kong in 2011.
In 2012, Michelin Guide for Tokyo, Yokohama and Shonan areas awarded Restaurant RyuGin three stars. In April 2012, Nihonryori RyuGin was ranked 28th best restaurant in the world by S. Pellegrino & Acqua Panna’s The World’s 50 Best Restaurants.