... What do you consider your signature dish? Depending on the season, diners will spin through a menu of ayu (sweetfish) in the summer; matsubagani crabs in the fall; and fugu during the winter. A sample dish, per Andy Hayler: “Quail was from Texas, ... at Ryugin, and you get whatever the chef Seiji Yamamoto is serving that day. His restaurant has been named in The World's 50 Best Restaurants, while he has placed fifth in Le Chef's list of the best chefs in the world. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Yamamoto is trained in traditional Japanese cookery with 11 years at the renowned — and very traditional — Japanese restaurant Aoyagi, and a trained sommelier. But by this point in the course meal, it really does seem like too much food. A dish entitled ‘Lusciousness – Coolness, warmth, playful spirits, nostalgia and temptation’ was the most perfect heart-shaped strawberry with sakura ice cream. Inside the intimate Western-style dining room, with only 18 seats, it’s impossible to ignore the conversation at neighboring tables. Seiji Yamamoto (山本征治, Yamamoto Seiji, born 1970) is a Japanese chef, who holds three Michelin stars at his restaurant Nihonryori RyuGin. The evening begins with two bite-size courses presented on one spoon each — the TBS television show “One Spoon” has influenced many restaurants around the city with this quirky method of presentation. Dessert is a playground of dishes from the CO² Grape, which explodes in your mouth, to the Minus-196° Candy Apple, an outer shell of toffee filled with nitrogen-frozen ice cream. ... A signature dish is the simple but perfect saffron risotto with liquorice powder. Cow. A slice of paper-thin raw wagyu was wrapped around an oyster, a highly unconventional pairing that was an eye-opener for many guests, and built Sato's reputation on innovative cuisine in the gastronomic circle. The next dish that arrived surprised and impressed me. What is this ingredient, used in his famous soup? Aji with Sesame Paste 4. The audience of chefs gasped as he silk-screened a QR bar-code onto a plate (the secret is squid ink). The San Francisco Museum of Modern Art has opened a gastronomic exhibit that replicates dishes from some of the top Michelin-starred restaurants around the globe allowing visitors to embark on a culinary world tour without leaving the city. The deceptively simple fruit was actually an example of Yamamoto’s signature dessert, a candied fruit frozen at -196 degrees using liquid nitrogen and filled with ice cream. Artistic and Unpretentious The attempt was well-received. This impressed his mother, and he then would cook with her frequently. Since the age of 19, so for 24 years now. Never seen so much caramelisation. Nihonryori Ryugin, 7-17-24 Roppongi Minato-ku, Tokyo; (03) 3423-8006; Post was not sent - check your email addresses! Chef Seiji Yamamoto. It includes grilled marinated steak with fried plantains, black beans, and special guacamole. Nearest tube: Kowloon. Nothing turns a woman on more than a room full of excited men. A. Ryoma Shida is the S.Pellegrino Young Chef 2015 finalist for Japan.The 26-year-old chef of ESqUISSE restaurant, Tokyo, will showcase his signature dish entitled “Umami” at the grand final at Expo Milano 2015 in June. Since then I would have to say that chef Seiji Yamamoto’s cuisine has returned to more traditional Japanese techniques. What is this ingredient, used in his famous soup? [2], He was personally described by Time Out Tokyo as one of 50 reasons why Tokyo was the greatest city in the world. The smoked shirako (fish sperm) and oyster is an ocean-full of flavor, as the citrus gelee cuts through the smokiness and the creamy texture. [6], "Seiji Yamamoto: 'Hong Kong chicken is best in the world, https://en.wikipedia.org/w/index.php?title=Seiji_Yamamoto&oldid=966978812, Head chefs of Michelin starred restaurants, Articles containing Japanese-language text, Wikipedia articles with WORLDCATID identifiers, Creative Commons Attribution-ShareAlike License, This page was last edited on 10 July 2020, at 11:36. The list of Asia's 50 Best Restaurants 2020 was revealed on Tuesday 24h March at our first ever virtual announcement. Indeed, Yamamoto is a super star in Japanese cuisine nowadays. I mean, achieving three Michelin Stars and peaking at #20 in the San Pellegrino Worlds50Best list is impressive enough. In fact, Michelin’s recent Tokyo restaurant guide awarded it two stars — prestigious acclaim indeed. ( Log Out / Japanese chef and perfectionist Seiji Yamamoto once sent the main ingredient of his signature dish for a CT scan, so that he could understand how best to carve it. The Globalization of Asian Cuisines: Transnational Networks and Culinary Contact Zones Behind me, men were awe-struck as he rolled video of a super-refrigerator that makes “liquid ice.” The titillation was too much to bear. Hirame (Flounder) with Yuzu Paste 3. Chef Seiji Yamamoto. This is not the traditional delicate unagi; Ryugin’s has a sweet, toffeelike crunch to it — unexpected but very welcome. Nihonryori Ryugin is a culinary temple. Eel. “But the most important thing I learnt is chef Yamamoto’s standard as it relates to ingredients, technique, skill and service – his standard has become my standard.” A dish from the eight-course tasting menu at Ta Vie that embodies Sato’s “standard” is the house-made pasta with seaweed sauce topped with fresh sea urchin. My signature creations, inspired by an environment in continual evolution, engrave the … [3], His signature dish is a hamo eel soup. Vivian turns up the heat on a dish of chicken livers drizzled with hot honey. The San Francisco Museum of Modern Art has opened a gastronomic exhibit that replicates dishes from some of the top Michelin-starred restaurants around the globe allowing visitors to embark on a culinary world tour without leaving the city. Seiji Yamamoto is a Japanese chef. nihonryori-ryugin.com. ... adds a contrasting heat to the sweetness that balances the dish. RyuGin’s Chef Seiji Yamamoto is known to push culinary boundaries, creating avant-garde dishes, while blending with the seasonal ingredients available in Japan. ... Waku Ghin’s signature dish, the Marinated Botan Shrimp with Sea Urchin and Oscietra Caviar, is mind-blowing delicious. Website: Tenku Ryugin. Japanese chef and perfectionist Seiji Yamamoto once sent the main ingredient of his signature dish for a CT scan, so that he could understand how best to carve … Find the best in dining based on location, cuisine, price, view, and more. The 26-year-old chef of ESqUISSE restaurant, Tokyo, will showcase his signature dish entitled “Umami” at the grand final at Expo Milano 2015 in June. A. Ryugin Dessert. Starting from the upper left corner and clockwise, the 7 plates that gave much meaning to the degustation were: 1. Turkey. The foie gras has been coated in a sweet-and-sour mixture (soy sauce, balsamic vinegar and melted chocolate), pan-seared and presented nigiri-style, making for an astonishing arrangement of flavours and textures, with aged sake the perfect accompaniment. Where did you train to cook? HIGHEST NEW ENTRY No.23 Sichuan Moon, Macau, China Eschewing this received wisdom, Yamamoto and his team took a hamo to a research hospital, where scientists put it under a CT-scan so that they could get a microscopic look at this stubborn skeleton and determine for themselves how to deal with the bones. Inside, the "Dragon" motif reigns supreme in the decor of the restaurant. Answer: Eel . ( Log Out / He refers to his cuisine as “creative Japanese food” that is “technology-driven.” He is humble when talking about himself, which is a surprise after witnessing the public displays of affection showered on him by revered chefs from around the world. Chefs and gourmands from around the world make pilgrimages to Nihonryori Ryugin to pay their respects to the shrine of molecular cuisine in Japan. Yamamoto sometimes resented this as a child because it meant he did not have time to play, but felt it was worth while when he saw how happy his mother was when he made her dinner. Signature dish “I’ll be cooking Scotch egg at the Anantara Siam Bangkok. A long apprenticeship in two cuisines: Kawada worked at a Chinese restaurant in Tokyo for 10 years, before moving to Nihonryori RyuGin, where he learned the techniques and spirit of traditional Japanese cuisine from chef Seiji Yamamoto. From October, Sushi Saito, the two-MICHELIN-star sushi restaurant located on the 45th floor of the Four Seasons Hotel in the city will have a new neighbour: Tempura Uchitsu from Tokyo, Japan.The restaurant was founded in the exclusive Hiroo neighbourhood in Tokyo's Shibuya district by chef Takahisa Uchitsu (pictured left) in 2008. In both cases, famous Tokyo-based chefs (Masahiro Yoshitake and Seiji Yamamoto, respectively) decided to branch out and open a second outlet outside of … When he was 33 years… Sorry, your blog cannot share posts by email. Q. Rather than adopt the traditional knife techniques Everyone marvels at Yamamoto’s signature dessert –a 196-degree strawberry (or seasonal fruit) served with 99-degree strawberry jam. ... Seiji Yamamoto. Chef Seiji Yamamoto's inventive interpretation on seasonal and traditional Japanese cooking is unparalleled. During chef Seiji Yamamoto’s presentation you could hear a pin drop. No, this was not the Super Bowl, but the International Chefs Congress, a “show and tell” held last September in New York City by some of the world’s most influential chefs. A sweet and crunchy foie gras is presented with fresh fig, wasanbonsugar, cognac and a vintage port; the addition of myoga, in the ginger family, adds a contrasting heat to the sweetness that balances the dish. One bite into this inspired signature dish and all becomes clear. Thurs., Dec. 24, 9:00 pm. Rather than adopt the traditional knife techniques of his fellow Japanese chefs to remove the bones from the fish, he instead had one undergo a CT scan to exactly map out the bone structure to allow him to carve it with ease. Increasing your vocabulary of common French words is of the most important parts of studying French. Seiji Yamamoto (614 words) exact match in snippet view article find links to article Japanese food exactly in Hong Kong to producing counterfeit money. Seiji Yamamoto Interviewed August 2013. Tofu. Besides his commitment to understanding the science of cooking, he is known for blending the revered cooking traditions of kaisek i with modern molecular gastronomy techniques. For those who aren’t millionaires, an a-la-carte menu is presented after 8:30 p.m. — rare for this type of place. Other highlights for the evening include the owan (soup) course of hamo (sea eel), matsutake and cabbage in a hamo consomme. RyuGin is located in Roppongi, one of Tokyo’s cooler locations and is helmed by Seiji Yamamoto; a man who has done incredibly well with his omakase style restaurant. We were lucky enough to have a chance to try his Autumn Kaiseki Menu in November. How well do you know about him? This has impressed several of his fellow chefs, with Ferran Adrià, formerly of elBulli, describing him as "one of the most important chefs in Japan. Tenku RyuGin, 101/F, ICC, 1 Austin Road West, Kowloon, Hong Kong, China Tel. Narisawa , Minami Aoyma 2-6-15, Minato-ku, Tokyo; +81 3 5785 0799 3. During this time, he was moved by chef Yamamoto’s creations and philosophy of Japanese cuisine. Signature dishes include double-steamed soups, chicken rice with sesame oil, pork tail braised in red yeast rice, and mille-feuille tofu skin.” Later that night, a gala dinner entitled, A Voyage Through Taiwan, was held at the Mandarin Oriental Taipei. Three years later, he moved to Taiwan to help launch RyuGin’s Taipei branch, Shoun RyuGin. Seiji Yamamoto — 3 Stars. Food type: Japanese – Kaiseki. NEXT> 10. A Chef’s Life Holiday Special. [5] He has since expanded his restaurant empire, opening Tenku RyuGin in Hong Kong in 2012, and Shoun RyuGin in Taipei in 2014. 447 Japanese chef and perfectionist Seiji Yamamoto once sent the main ingredient of his signature dish for a CT scan, so that he could understand how best to carve it. Seira Furuya has been named as the winner in the Japan final and will now go on to represent the region at the Grand Final in Milan in October with her winning signature dish: The Four Seasons of Japan.. Yamamoto sometimes resented this as a child because it meant he did not have time to play, but felt it was worth while when he saw how happy his m… Three years later, he moved to Taiwan to help launch RyuGin’s Taipei branch, Shoun RyuGin. An inspiring and fantastic dining experience in Tokyo - RyuGin RyuGin, a restaurant renowned for creative Japanese cuisine, is hidden in the very modern and chic Roppongi area. [3] In 2016, it placed 31st in Restaurant magazine's list of The World's 50 Best Restaurants. A long apprenticeship in two cuisines: Kawada worked at a Chinese restaurant in Tokyo for 10 years, before moving to Nihonryori RyuGin, where he learned the techniques and spirit of traditional Japanese cuisine from chef Seiji Yamamoto. Take “surrealism”, a signature dish from Ta Vie’s opening menu. Yamamoto was invited to the 2007 Madrid Fusion and presented a dish called “Silkscreen of Squid Ink with Squid Carpaccio” which earned an ovation at the event. The audience of chefs gasped as he silk-screened a QR bar-code onto a plate (the secret is squid ink). The walk down the narrow hallway reveals glossy food-porn photos of signature dishes. Our top recommendations for the best restaurants in Tokyo, Japan with pictures, reviews, and details. Take our quiz to prove your knowledge of him. ... and is used for the signature dish of deep-fried ayu.” Apart from this, Tan’s other favourite course at the kaiseki restaurant is the dish of sea urchin with onion in duck sauce. Innovation doesn’t come cheap, and a visit to Nihonryori Ryugin will set you back ¥15,750 for the short course or ¥21,000/¥26,250 for the two “Gastronomy” courses. The meal follows the traditional kaiseki course service, starting with a raw fish course and grilled, fried and simmered dishes of seasonal ingredients exquisitely presented. http://search.japantimes.co.jp/cgi-bin/fg20080111a1.html (text follows). Seiji Yamamoto – 7 Michelin Stars One of the most iconic Japanese chefs of the century, Seiji Yamamoto famously sent an eel for a CT scan to better understand its anatomy. The vision of chef Corey Lee, who helms the triple Michelin-starred San Fran restaurant Benu, “In Situ” brings… This meal is served in his restaurant in the Chicago area. The audience of chefs gasped as he silk-screened a QR bar-code onto a plate (the secret is squid ink). Ryugin Dessert. Change ), You are commenting using your Facebook account. A favorite reinterpretation is theunagi-don (eel on rice). Nihonryori RyuGin, a three-Michelin-star fusion kaiseki restaurant in Tokyo headed by Chef Seiji Yamamoto, publishes YouTube tutorials for some of their signature dishes, including one that prominently features an ichiban dashi (more on this in a moment). He spoke to us ahead of the big event. I try to provoke intense emotions, visual flavors, transgressor flavors, but always from a Basque point of view. The chef Yamamoto Seiji (山本征治) used to work under the very famous chef Koyama Hirohisa (小山裕久) at Aoyagi (青柳) for 11 years. Yamamoto is an integral member of a modern “Brat Pack,” alongside international jet-setters such as Ferran Adria of El Bulli, a restaurant in the Catalan resort of Roses in Spain; Wylie Dufresne of WD50 in New York City; and Jose Andres of Cafe Atlantico in Washington D.C. Perhaps he’s the samurai chef of these boys with toys. Indeed, Yamamoto is a super star in Japanese cuisine nowadays. Yamamoto was invited to the 2007 Madrid Fusion and presented a dish called “Silkscreen of Squid Ink with Squid Carpaccio” which earned an ovation at the event. Bonito (Skipjack Tuna) with Eggplant 2. Nobu Matsuhisa, Okuda Tooru, Yamamoto Seiji and Yoshihiro Narisawa - I respect all of their food philosophies, and they are my biggest influences. [3] In 2016, French magazine Le Chef named Yamamoto the fifth best chef in the world, the highest placed non-European in the list. The resulting soup renders a tender hamo and is a delicate vehicle for the pine-scented matsutake. Over at the ICC in West Kowloon, the kaiseki menu at two-Michelin-star Tenku RyuGin has always featured the hot and cold dessert pioneered by the restaurant’s chef/founder Seiji Yamamoto in … Inside the intimate Western-style dining room, with only 18 seats, it’s impossible to ignore the conversation at neighboring tables. 1) Tell us about your signature dish. Nihonryori RyuGin is regarded as one of the Top 50 restaurants on earth. Chef Yamamoto is trained in the traditional art of Japanese kaiseki yet possesses a fervent … A. Crispy peanut brittle. A dish entitled ‘Lusciousness – Coolness, warmth, playful spirits, nostalgia and temptation’ was the most perfect heart-shaped strawberry with sakura ice cream. One dish served in late autumn consists of burdock root sautéed with the soil still clinging to it, pureed with spring water. Now that you’ve found plenty of popular French words to learn, you’ll want to integrate them into your vocabulary as much as possible. The first is a croquette of okra and truffle, a warm and earthy amuse bouche. This article first appeared in The Japan Times in January of 2008. The walk down the narrow hallway reveals glossy food-porn photos of signature dishes. Yamamoto feels that unlike Chinese cuisine, the elements of Japanese food are not well described in other cultures it should be combined with the places it travels to. He hopes to share this knowledge as a mentor in the upcoming S.Pellegrino Young Chef 2015 final to be held at Expo Milano 2015 in June.. Fine Dining Lovers caught up with chef Yamamto ahead of the big event to find out how he would help Japanese … Among his signature dishes are perfectly grilled ayu (sweetfish) and the Minus-196 Degrees Candy Apple, a glossy red toffee confection filled with powdered ice cream. Change ), You are commenting using your Twitter account. Across various Japanese restaurants in Shikoku, the four islands of Japan. ( Log Out / In 2008, chef Hieda joined RyuGin under founder chef Seiji Yamamoto. He compared replicating Japanese food exactly in Hong Kong to producing counterfeit money. When you talk about signature dishes, Paul Flynn has his crab brulee, Julia Child her coq au vin, Seiji Yamamoto his hamo eel soup – but at Kai we have our fish fingers. [4] His Hong Kong based restaurant also holds two Michelin stars; he aims to visit it four times a year with additional conversations held over Skype. This impressed his mother, and he then would cook with her frequently. Some find the dragon-themed dining room on the plain side, but the food is anything but. It’s really quite simple, but time-consuming. But when Chef Seiji Yamamoto first came onto the scene, Ryugin was the only restaurant that offered this type of cooking. [1] His first experience of cooking was at 11 years old, when he made a dish of vegetables and rice at school. 17 - Food & Wine's Top 10 Life-Changing Restaurants from Noma in Copenhagen to Mugaritz in Spain's beautiful Basque country. His signature dish is a hamo eel soup. But when Chef Seiji Yamamoto first came onto the scene, Ryugin was the only restaurant that offered this type of cooking. The restaurant’s service is attentive and any of the knowledgeable staff can answer questions regarding the composition of the dishes. Do you have a favourite or signature dish that you love to prepare? The Bruno Paillard is elegant and well-balanced with a hint of hazelnuts that stands up to the rich layers of the food. Q. He gained recognition for always preparing tasty local dishes. During chef Seiji Yamamoto’s presentation you could hear a pin drop. With three restaurants to his name - located in Tokyo, Hong Kong and Taiwan - Japanese chef Seiji Yamamoto knows a thing or two about umami. Nihonryori RyuGin 7-17-24 Rappongi, 1st Floor Tokyo, Japan 106-0032 +81 (0)3 3423 8006 www.nihonryori-ryugi.. Delectable fudge. Aug 22, 2018 - Watch Michelin starred chef Seiji Yamamoto as he prepares the world famous eel dish at his RyuGin restaurant in Tokyo. Chef Seiji Yamamoto. [2] Following culinary school, he spent the following 11 years working under Hirohisa Koyama at his restaurant Aoyagi. At another presentation, he prevented rigor mortis from setting into a fish using a wire. Hirezake - Japan's Weirdest Hot Saké Drink? The deceptively simple fruit was actually an example of Yamamoto’s signature dessert, a candied fruit frozen at -196 degrees using liquid nitrogen and filled with ice cream. Encore . While Ben preps for his art show in Durham, Vivian descends on the city’s restaurant row to sample sweet, honey-themed dishes. 2018. The restaurant boasts three Michelin stars – the highest honor – and the chef, Seiji Yamamoto, is well respected by some of the most famous chefs in the world. [2], He opened his Tokyo based restaurant, Nihonryori RyuGin, in 2003. Carne Asada With Black Beans is a signature dish that Bayless swears by. Back in Tokyo, Yamamoto’s restaurant Nihonryori Ryugin is turning heads with its molecular cuisine, an almost space-age application of food-science techniques, and this caliber of creative Japanese cuisine can only be experienced here. Behind me, men were awe-struck as he rolled video of a super-refrigerator that … Their pride in their establishment is obvious. The dishes are complex and pair well with wine, shochu or sake — and of course champagne. Everyone marvels at Yamamoto’s signature dessert –a 196-degree strawberry (or seasonal fruit) served with 99-degree strawberry jam. You can also read the interview with Shida's mentor, chef Seiji Yamamoto. Change ). 12. January Japanese Seasonal Fruits Vegetables, Japanese Fruit Shops - Nihonbashi Sembikiya 日本橋千疋屋. Pet hate in the kitchen? "[1], At his restaurants, he takes on staff from a variety of cultural backgrounds to allow the things they learn there to be spread to other countries - with this he hopes that Japanese cuisine can continue to evolve. ... His signature dish consists of Chaud-froid or “hot-cold egg” of warm poached yolk with sherry vinegar-infused whipped cream, chives, and Canadian maple syrup. [1], He was invited to give a presentation at the Madrid Fusión international culinary show where he screen printed squid ink to resemble a newspaper. 10 Tips for Learning New French Words Fast. “It is one of my signature dishes – simple taste and appearance … Yamamoto is credited as the first chef to bring modern techniques to the ancient multi-course tradition of kaiseki cuisine, which showcases hyper-seasonal ingredients in … Change ), You are commenting using your Google account. You can also read the interview with Shida's mentor, chef Seiji Yamamoto.. Tell us about your signature dish. Most Japanese rely on his food for lunch and dinner. With three restaurants to his name - located in Tokyo, Hong Kong and Taiwan - Japanese chef Seiji Yamamoto knows a thing or two about umami. ... adds a contrasting heat to the sweetness that balances the dish. +852 2302 0222. Seiji Yamamoto (Nihon Ryori Ryugin, Japan) Fugu Assortment with Grilled Milt There are several reasons why I’m particularly proud of this dish, and they all … How would you describe your style of cooking? Q How long have you been cooking professionally? [3] This was originally to prepare for a cooking demonstration in 2005. His first experience of cooking was at 11 years old, when he made a dish of vegetables and rice at school. Seiji Yamamoto’s seasonally-driven, 12-course omakase (chef’s choice) tells the story of Japan’s best ingredients at their peak of ripeness. First, the strawberries are cut into thin slices before being placed in a plastic pouch with some sugar and sous vide for about ten minutes. Yamamoto's food has been described as a combination of the Japanese Kaiseki with elements of molecular gastronomy, although he does not use those descriptors himself. Over at the ICC in West Kowloon, the kaiseki menu at two-Michelin-star Tenku RyuGin has always featured the hot and cold dessert pioneered by the restaurant’s chef/founder Seiji Yamamoto in … Seiji Yamamoto, chef–owner of RyuGin, was awarded three Michelin stars for 2013 for his interpretations of traditional Kyoto cuisine, celebrating seasonal ingredients with respect and skill (the establishment also ranks #33 on the San Pellegrino World's 50 Best Restaurants list). The fish is infamous for its fine bones that are impossible to fully extricate, and Kyoto chefs have established a complex technique of cutting through these bones. Feb 27, 2013 - Hot Egg Custard with Hotaru Squid Chef Seiji Yamamoto of RyuGin - Tokyo, Japan He spoke to us ahead of the big event. The recipe, inspired by chef Seiji Yamamoto, is basically powdered, freeze dried strawberry ice cream in a strawberry candy shell. Inside the intimate Western-style dining room, with only 18 seats, it’s impossible to ignore the conversation at neighboring tables. During chef Seiji Yamamoto’s presentation you could hear a pin drop. ( Log Out / The ever-curious Yamamoto has gone to great lengths to discover how best to tenderize hamo. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. [4] It has been named fifth in Asia's Best Restaurants, and holds three stars in the Michelin Guide. A beet-red wall greets diners at an entrance adorned with a small pile of salt and freshly sprinkled water in Japanese style. “Chef Seiji Yamamoto is one of the chefs I admire most, so I regularly visit his restaurants in Taipei, Hong Kong and Tokyo,” says Tan. I try that the balance point is perfect between vanguard and roots of tradition. Yamamoto's food has been described as a combination of the Japanese Kaiseki with elements of molecular gastronomy, although he does not use those descriptors himself. Chef Seiji Yamamoto is a truly gifted and inventive chef, single-handedly rewriting the rules of kaiseki dining. Behind me, men were awe-struck as he rolled video of a super-refrigerator that makes “liquid ice.”. The display of techniques and trends was impressive, with a roster that included such stars as three-Michelin-star chef Joel Robuchon and Bruno Goussault, the pioneer of the sous-vide (under vacuum) technique, where food is wrapped in plastic and cooked at a low temperature, which is changing how food is cooked in many high-end kitchens around the world. This dish is routinely on the tasting menus at his restaurants. But the article is still worth reading to understand chef Yamamoto’s background. The walk down the narrow hallway reveals glossy food-porn photos of signature dishes. This was the standout dish that Chef Seiji Yamamoto was well-known for. It is popular among western travellers, and is routinely visited by chefs of Michelin star restaurants. Tokyo Food Tours by Yukari and Shinji Sakamoto 坂本ゆかり 進児, http://search.japantimes.co.jp/cgi-bin/fg20080111a1.html, Tokyo Food Tours by Yukari and Shinji Sakamoto 坂本ゆかり 進児.
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