Ryugin
Hibiya: Kaiseki
Ryugin (Hibiya: Kaiseki)
Ryugin
Open 5:30-8pm (LO) daily.
Sun: Open Sundays
no smoking: No smoking

Chef Seiji Yamamoto does a very impressive take on experimental cuisine from a Japanese perspective, with eye-openers like edamame foam with pulverized ice cream and foie gras with figs. Eleven-course prix-fixe menus run Y35,600 plus service charge, and there's a good selection of wines and sake. Ryugin moved to Tokyo Midtown Hibiya in 2018 after fifteen years at their Roppongi location.




Hibiya
Chiyoda-ku, Yurakucho 1-1-2, Tokyo Midtown Hibiya 7F.
日比谷
東京都千代田区有楽町1-1-2 ミッドタウン日比谷 7F



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Explore the hidden side of Tokyo dining
Charcoal-grilled pork on skewers, udon noodles in curry-flavored soup, octopus dumplings, deep-fried beef cutlet -- there's a whole world of exciting food in Tokyo that food-loving visitors often miss out on.

This book will introduce you to more than twenty of Japan's favorite specialty foods that are less well known abroad, along with a guide to the best places in Tokyo to try them and expert tips on what to order. From Bento.com.
 
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Venue listing from Bento.com5 Star Rating: highly recommended