Chef Seiji Yamamoto of Nihonryori RyuGin - Biography

Tokyo, Japan

August 2010
Chef Seiji Yamamoto’s first aspirations as a chef were simply to impress his mother. In this attempt he built the foundations for a culinary career that would earn international acclaim. Immediately following culinary school, Yamamoto spent eleven years in the kitchen of Master Chef Hirohisa Koyama’s Aoyagi where he studied the art of kaiseki. His dedication was evident and eventually earned him a position as head chef at Tokushima Restaurant.

In December of 2003, Yamamoto opened his own restaurant, Nihonryori RyuGin, in Roppongi, Tokyo. Introducing traditional kaiseki cuisine to the techniques of molecular gastronomy piqued the curiosity of the world, and the chef continues to hold our attention. In major international culinary events such as Madrid Fusion, the French Omnivore Food Festival, and the International Chef Congress, Chef Yamamoto represents Japan time and again.

Nihonryori RyuGin also earns critical acclaim as Yamamoto continues to promote the cuisine of his country. In 2008 Michelin awarded the restaurant two stars and the 2010 addition of San Pellegrino’s 50 Best Restaurants honors Nihonryori RyuGin for the first time placing it at number 48. Chef Yamamoto is still experimenting with new techniques and ingredients to enhance and modernize classical Japanese cuisine.