Chef Seiji Yamamoto of RyuGin – Tokyo, Japan
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Grilled Corn Tofu, Fresh Sea Urchins, and Fried Leek Flavor
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Grilled Corn Tofu, Fresh Sea Urchins, and Fried Leek Flavor
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Chef Seiji Yamamoto of RyuGin – Tokyo, Japan
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Chef Seiji Yamamoto of RyuGin – Tokyo, Japan
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Sashimi Assortment
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Hot Egg Custard with Hotaru Squid
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Ichiban Dashi Soup with Asajime Pike Eel, Fried Eggplant, and Fragrance of Aoyuzu and Miyoga
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Charcoal-grilled Sanuki Beef Filet with Fuki Leaves Flavor
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Charcoal-grilled Sanuki Beef Filet with Fuki Leaves Flavor
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Sakura Tea-simmered Rice with Sakura Shrimp, Pickles, and Shrimp-Miso Broth
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Sakura Tea-simmered Rice with Sakura Shrimp, Pickles, and Shrimp-Miso Broth
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-196°C Candy Mango and Mature Fresh Mango
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-196°C Candy Mango and Mature Fresh Mango
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Mizuyookan Red Bean Cake with Amaretto Flavor
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Chef Seiji Yamamoto of RyuGin - Tokyo, Japan
Photo: Antoinette Bruno | May 2012
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