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.
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.