Hibiya: Kaiseki
Ryugin (Hibiya: Kaiseki)
Open 5:30-8pm (LO) daily.
Sun: Open Sundays

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 Y44,000 plus service charge, and there's a good selection of wines and sake.

Chiyoda-ku, Yurakucho 1-1-2, Tokyo Midtown Hibiya 7F.
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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Venue listing from Bento.com5 Star Rating: highly recommended