I accidentally muttered "happy" four times during the meal. Dragon Whisper, my first visit was probably around 2007 in a hidden place in Roppongi, and I've been there about 10 times since then. But it's been a few years since my last visit, and this time the deliciousness was exceptional. Chef Yamamoto is truly a genius with a combination of talent and hard work, and I was a little surprised to see the taste improving year by year. Even though it's not a three-star restaurant, the hospitality was amazing, and we were served a variety of dishes in small portions, so I can't write about everything, but here are some highlights. 1. A small soup made only from corn, which was delicious with the natural ingredients. 2. Clam dish with crispy seaweed, a perfect balance. An eye-catching dish from the start. 3. A fig with miso at the end, a unique combination of flavors. 4. A melting fukahire, incredibly tender. I've never had such a soft fukahire before. 5. Conger eel soup was delicious. 6. Water eggplant steamed for about 6 hours with uni and eggplant. 7. Ishikage? Oh, I see, it's called Ishikage. The chef told us that he takes time to prepare it. It's really delicious. 8. Oborodofu with nishiki beans, a very delicious tofu. 9. Ayu chilean, a unique dish with a bell ringing and a beautiful object. 10. Olive beef sukiyaki-style, healthy and delicious. 11. Eel rice with red miso, with small eel pieces and a flower-like shape in the red miso. 12. "Would you like to try a little bit of the chef's special udon?" Absolutely delicious. Dessert: Peach and a small cake. Cost: It was around 110,000 yen for two people, which is not expensive considering the Michelin three-star rating, location, and quality of the food. Overall, it was amazing! The food was so delicious that I couldn't help but focus on the taste rather than worrying about my dining companion. I felt so happy and satisfied. I became like Gian from Doraemon because of how delicious it was. I definitely want to go back. Dragon Whisper has leveled up, and I want to visit at least once a year.

Everything was polite and delicious! The dishes were not bland, but instead had a creative touch and were well-crafted, leaving a sense of satisfaction! I would love to visit again. We even received chopsticks! The hospitality was greatly appreciated. My favorite was the saury, which was served on a plate with edamame. We also enjoyed a glass of champagne and two types of sake for around ¥70,000 per person!

Ryugin in Hibiya Midtown. The theme of the cuisine is "the richness of Japan on a plate". The first dish started with a Matsutake mushroom potage not listed on the menu. Next, we had deep-fried Kagoshima large clams in a dashi soup. The clams were large and crispy, and the dashi soup was full of umami. Then we had a luxurious dish of abalone, shark fin, soft-shelled turtle, and bamboo shoot in a bowl. Especially the abalone and bamboo shoot were delicious. Following that, we had eggplant topped with sea urchin, which surprisingly went well together. Then we enjoyed Awaji hamo fish in a dashi soup with Matsutake mushrooms. The fish was tender and the soup was delicious. The sashimi platter included flounder, butterfish, and Ishigaki scallop, all of which were tasty. The smoked bonito had a wonderful aroma. Grilled pike conger with tomato soup was a delightful combination. Tofu with grated edamame was a perfect match of flavors. Saury fish with autumn eggplant and chestnut was delicious. A palate-cleansing tomato honey lemon jelly was refreshing. Roasted duck was flavorful and tender. Eel liver with eel was fluffy and tasty. Lastly, we had refreshing sudachi udon and for dessert, peach and sudachi ice cream with sugar-coated maca. The peach was refreshing, and the maca might be a hit or miss. The meal ended with matcha. All the dishes were delicious, and the service was excellent!

Visited "Ryugin" at Hibiya Midtown, a representative restaurant of Japan. Experienced Mr. Yamamoto's passion. I had been to the Roppongi location several times, but this was my first time at Midtown Hibiya. Ordered the omakase course for 44,000 yen excluding tax and service charge. The theme was "The richness of Japan on a plate" - it began with various sensations. - Shiitake mushroom potage soup (not listed on the menu) - Kagoshima large clam tempura with dashi soup - Hassun: Kesennuma, shark fin, snapping turtle, abalone, bamboo shoot - Uni (sea urchin) with eggplant - Awaji hamo (pike conger eel) with matsutake mushroom - Sashimi: 1st dish - flounder from Iwate, butterfish from Tokushima, scallop from Hokkaido; 2nd dish - skipjack tuna from Iwate, smoked flavor; 3rd dish - conger eel, served with tomato soup - Kyoto tofu with edamame and olive paste, grilled over binchotan charcoal - Pacific saury with autumn eggplant and chestnut - Palate cleanser: cherry tomato, petite rouge cheese, honey lemon jelly - Aichi duck grilled over straw; Unagi from Oigawa and Kyosui - Eel with rice, liver sauce; Sudachi udon, conger eel tempura (not listed on the menu) - Desserts: yellow peach with sudachi ice, sugar-preserved maca, exquisite small sweets - Green tea: matcha. The food was simply delicious. The shiitake mushroom potage soup was rich and flavorful. The tempura of the large clam from Kagoshima was the best I've ever had. The dashi soup was intense and delicious. The shark fin, snapping turtle, abalone, and bamboo shoot in the soup were satisfying. The Uni with eggplant was like sushi and the eggplant was soft and paired well with the Uni. The pike conger eel was fluffy and the matsutake mushroom broth had a wonderful aroma. The sashimi dishes were fresh and delightful. The Kyoto tofu was praised by Mr. Yamamoto. The Pacific saury captured the essence of the season. The cherry tomato palate cleanser was refreshing. The duck grilled over straw had a nice texture. The eel and rice dish was delicious, and the conger eel tempura with udon was a nice touch. The peach dessert with sudachi ice was unique and tasty. The ginger-like maca was flavorful. The small sweets were a perfect ending to the meal. The service was impeccable, the interior was stunning with dishes made by living national treasures displayed. Mr. Yamamoto himself bid farewell at the elevator. I am looking forward to visiting again. Thank you for the wonderful meal.

I made a reservation over the phone 2.5 months ago. The restaurant has various collections, including works by living national treasures, creating a wonderful atmosphere. The food was of high quality and I was very satisfied. - The texture and taste of the large clam tempura was amazing, a dish I would love to have again. - The sea urchin and blue eggplant dish looked like a battleship, but the combination was surprisingly delicious. - The eel soup with fluffy eel was the best I've ever had. - The eel from Oigawa was also fluffy and I could eat it endlessly.

Michelin three-star ⭐️⭐️⭐️ Hibiya Ryugin 50,000-59,999. Refined Japanese cuisine that makes you feel the season! The taste of the ingredients is well highlighted with accents, and it was delicious!! #GinzaGourmet #GinzaCafe #GinzaLunch #Ginza #GinzaDate #Ginza #GinzaCafe #GinzaRestaurant #TokyoGourmet #TokyoCafe #TokyoLunch #TokyoDate #Tokyo #TokyoTrip #TokyoRestaurant #TokyoCafe #TokyoTravel #Ryugin #MichelinGourmet #MichelinRestaurant #MichelinThreeStar #TokyoRestaurant. ⭐️5⭐️ I want to go back. I love it so much that I don't want to tell anyone. ⭐️4⭐️ If asked for a recommendation, I will introduce this place. ⭐️3⭐️ Let's go again sometime. ⭐️2⭐️ Hmm... I'd prefer to try a different place. ⭐️1⭐️ Personally, I do not recommend it.

In the end, when eel appeared, I felt that the target audience was not Japanese but foreigners. All the dishes were too flashy, and there was no time to rest. Of course, it was delicious, but at this price, I feel like I could go to a tastier place twice. The atmosphere and service were exceptional.

Ryugin is located in Hibiya Midtown. It truly feels like a 3-star restaurant with top-notch skills and presentation that will leave you amazed. It made me appreciate Japanese cuisine even more and made me grateful to be Japanese. Thank you for the wonderful meal! #Ryugin #Hibiya #JapaneseCuisine #HibiyaGourmet #GinzaGourmet #TokyoGourmet #Kaiseki #Gourmet #Sake #FineDining #Foodie #FoodLover #MustVisitRestaurant #Michelin #gourmet #japanesefood #foodstagram #likeforlikes #followme

Sake Pairing: Juyondai Nana Tari Nijukwan 2022, Matsunosuke AZOLLA35 2022, Egaijin Enseki 2022, Zankyō Super7 2022, Hitoroki 2022, Kōmon Kin Bōshu Aiyama 2022, Nanahon Yari Shizutori 2022, Nabeshima Black Label 2019, Manjusen Kijoshu 2022

Shining brightly with three Michelin stars, I visited this restaurant for the first time after it moved to the 7th floor of Hibiya Midtown. The spacious interior, relaxed seating arrangement, high-class atmosphere, and prices all reflect its top-notch quality. The menu includes dishes like Kashimanada clams, octopus, natural blowfish milt, abalone, shiitake mushrooms, and petal sprinkled miso soup. They also serve blowfish sashimi, noodles with seaweed and bonito flakes, spiny lobster with white miso and young soybeans, blowfish tempura, Kagawa olive beef with bamboo shoots, Kyoto-style grilled eel with rice, and exquisite small sweets. Enjoy with a cup of light tea.

- Specialty steamed egg served in a bowl with Hokkaido sea urchin and Kyoto yuba on top. The savory filling, packed with dried scallops and dried shrimp, complements the dish perfectly. - Fugu shirako from Shimonoseki, coated in crushed rice crackers for a crispy texture on the outside and a fluffy inside. Served with salt and sudachi citrus, it's a standout dish. - Akashi octopus cooked in octopus broth and white miso with sansho pepper and butterbur sprouts. The tender octopus and delightful aroma make this dish a favorite. - A powerful yet mild soup with ingredients like hawksfin, tsubugai clam from Hokkaido, snapping turtle fed with pineapple in Okinawa, shiitake mushrooms, pickled herring, whale song, and whale tendon. - Shimonoseki tessa, thinly sliced to enhance its tenderness, served with ankimo ponzu and a side of Enshu-style accompaniments. - Flounder fins tossed in chili miso with scallions and Japanese thistle, served as a mock udon dish with sesame dipping sauce. - Ise lobster legs simmered in a white miso broth with lobster miso and young green soybeans, offering a gentle yet flavorful taste. - Hokkaido oilfish, resembling fatty tuna, grilled over charcoal with a soy sauce marinade, topped generously with wasabi and served with crispy lotus root chips and strawberry miso. - Meat and potato stew with fried taro and shabu-shabu beef, surprisingly light yet full of flavor. - Sansho pepper rice cooked with bamboo shoots, flounder, and sansho leaves for a subtle spicy kick. - Saint Goin cabbage and pickled mustard greens tossed in sesame, wrapped in mustard greens leaves, and topped with daikon radish. The restaurant offers a clean and creative dining experience with a focus on originality, attentive staff, unique tableware, and delicious, enjoyable Japanese cuisine.

It's Friday night in Hibiya. Tonight, I was invited by a follower who has dramatically slimmed down recently to visit Ryugin. Although I have been a fan of Ryugin since the Roppongi days, I have always been a lazy otter at heart. Without breaking a sweat over reservations, I let idle time pass by until finally reaching this day. The location is Midtown Hibiya. As I arrived on the seventh floor in the elevator a bit before six, I saw the sign for "Ryugin Unki" in front of me. It seems to convey the idea that when a dragon (hero) chants, clouds (comrades) gather. Other restaurants with meaningful four-character names like "Rukan Godo" in Hakata and "Masen Tekkenken" in Shinjuku create a dignified atmosphere and set the tone. I passed through the curtain and was greeted by men and women in traditional Japanese attire. I was led to a seat in the back with a view overlooking the Imperial Palace Outer Gardens. This was my first time looking at the Imperial Palace from this angle at this time. The view of the black forest leading to the buildings from Otemachi to Takebashi and Kudanshita resembled the Northern Alps, creating a pleasant feeling. It was quite a lovely setting. My companion ordered a non-alcoholic yuzu sparkling drink, while I opted for a small bottle from Ebisu to wet my throat as we perused tonight's menu. It seems to be a course tailored to the scenario of the Yamamoto school, rather than following the traditional kaiseki or kaiseki ryori order. Hmm, hmm, hmm. Since the chef is from Aoyagi in Tokushima, he must have mastered the essence of Japanese cuisine. While I also appreciate restaurants that staunchly uphold tradition, I believe it is necessary to adapt to the times. My mouth began to water with anticipation. Now, onto the main topic. The course consisted of the following dishes. The comments for each dish are listed in the photo section for your enjoyment. And with that, the meal was over. In summary, tonight's highlights were the "Fotiaoqiang" inspired mountain and sea delicacies, the locally grilled eel from Kyozu, the Yamamoto-style nikujaga (cheek meat and taro stew), and the helmet-cooked white miso soup with shrimp. The meticulous and perfect skill in extracting every bit of meat from the shrimp legs was impressive. Perhaps this attention to detail is a sign of respect for the producers. What a commendable attitude. As we were leaving, Chef Yamamoto himself hurriedly came out of the kitchen to take a commemorative photo with us. He whispered, "We have recorded the dishes served tonight, so when you visit again, we will offer a completely different menu." Oh dear, oh dear. Another restaurant I want to visit again. Rather than a dragon, he looked more like a tiger on the outside. I welcomed the roar of this young tiger and vowed to return.

I have always admired this restaurant since the days when I used to read dancyu magazine. It is owned by Mr. Tokushima Aoyagi. I visited the restaurant with a friend who is knowledgeable about Japanese cuisine. Located on the 7th floor of Hibiya Midtown, a man in a kimono took our coats as we entered. It was rare to see a man in a kimono, and he was quite handsome. We were seated at a table by the window with a magnificent view of the black Imperial Palace surrounded by jewel-like city lights, a sight that is not often seen. The dishes we had were as follows (¥44,000 + service charge), and I opted for non-alcoholic beverages as I had a health check-up the next day: - Hokkaido sea urchin, special egg, Manjuzi yuba: A savory chawanmushi with Kitamura purple sea urchin and dried shrimp and dried scallop broth. - Natural tiger puffer fish white liver: White liver fried in fragrant tea, crispy and fragrant. - First rice octopus, butterbur: Soft and sweet octopus cooked with butterbur, fragrant. - Kesennuma shark fin, chirping, large clams, Okinawa pine turtle: A variety of rare delicacies from the mountains and the sea, with a rich and flavorful broth. - Sashimi, tonight's Ryugin-style: Flatfish with Kagoshima bamboo shoots and fava beans, served with chilled flatfish head broth poured over it. - Nore-sore tsukemen: Nore-sore dipped in warm sesame chili oil, fragrant with sesame. - Freshly cut premium Ise eel, white miso, young beans: Rare Ise eel cooked in sweet white miso, served with young beans from snap pea pods. - Phantom eel from Oigawa, butterbur sprout, lotus root: Eel grilled on a charcoal fire, served with lotus root chips. - Wagyu beef, shrimp potato, Nanakusa diced: A large piece of cheek meat that melts in your mouth, stewed until tender, served with shrimp potato. - Sansho rice, New Year's bamboo shoots: Sansho rice mixed with bamboo shoots and snap peas, topped with various white fish flakes. - Seigoin turnip suri-nagashi, yuzu: A gentle dish with a hint of yuzu fragrance. - Ripe strawberries, melting fermented milk ice cream: Yogurt ice cream with strawberry sauce, served with a pound cake-like confection. - Thin tea: A cup of thin tea to finish the meal. Overall, the flavors were distinct and the service was attentive. The atmosphere was very relaxed, and we were even bid farewell by Chef Yamamoto personally as we got into the elevator.

I visited a Michelin three-star Japanese restaurant for the first time! Every dish was refined and the flavors were impressive... everything was wonderful!! #YurakuchoGourmet #YurakuchoCafe #YurakuchoLunch #Yurakucho #YurakuchoDate #TokyoGourmet #TokyoCafe #TokyoLunch #TokyoDate #Tokyo #TokyoTrip #TokyoRestaurant #TokyoCafe #TokyoTravel #Ginza #GinzaGourmet #GinzaLunch #MichelinTokyo #MichelinThreeStars #MichelinGourmet

This day was a Christmas limited dinner course✨ "Please choose your favorite chopsticks. You can take them home." I was told, so I hesitated a bit and selected white✨ I like white, but I didn't think I had white chopsticks♪ When I opened it, the contents were all the same, haha! It was just the color of the box! The Edo kiriko tumbler is beautiful✨✨ - Suppon soup is made with fin sake✨✨ It's strong but not too thick, with a subtle and deep flavor✨ I can't wait to try it♪ Exciting♪ - Cloud child's spring rolls〜♪ Along with shiitake mushrooms and bunashimeji cooked in ponzu sauce, there is also lemon soy sauce which is delicious✨ It's delicious even though it's hot enough to burn you✨ The best! It's so delicious that it's worth getting burned✨✨ - Kesennuma fucal fin chawanmushi✨ The fucal fin has a good texture! The deliciousness of the egg comes through✨ Manju tofu❤️ Even the green onions are delicious✨♪ The obi of the Christmas tree is cute - Freshly drawn No. 1 dashi✨ With "Fuji Mountain's spring water" and "Kura-gakari konbu" from Koshin, and freshly shaved "Ibusuki bonito", this should be delicious! The best dashi✨ The shrimp's shinjo, thick and tender abalone, thinly spread Seigoin kabu, and Sanuki mochi underneath✨ The chef's designed Christmas patterned cute dish is Wajima lacquerware✨ It's cute even on the back of the lid - Hokkaido flatfish is thick and tender~✨ With homemade ponzu and homemade ankimo ponzu~ Yuzu daikon ponzu for one piece, then add red core daikon and negi daikon, and one piece with ankimo ponzu✨ The remaining ankimo ponzu was delicious even on its own! It was too delicious✨ The enagawa and hoppeta are mixed with red pepper miso, and eaten as is✨ - The lid of this Edo kiriko is made by different craftsmen, each with a different design, making each one unique✨ And the best ending with the freshest Seiko crab at the end of the crab fishing season✨ The shiny and beautiful flesh is rich and delicious✨✨ The unique dishes make it more enjoyable♪ - With the sound of "Shan Shan Shan~" the Christmas tree appears♪♪ A chicken comes out of the tree♪♪ The inside of the chicken is made with swallow's nest and black truffle✨ I want to eat one more already✨ It's fragrant✨ - Grilled Tottori sardine with miso and yuzu sauce, with grated butterbur stalks that go well together✨ The combination of high-quality tofu soaked in dashi and strawberry sauce is surprisingly delicious✨ - Kagawa prefecture's Sanuki beef cheek meat with head taro✨ The beef is so tender~❤️ With condiments such as myoga, shiso, white leek, and ginger♪ It's flavorful but refreshing✨ Well-balanced - Ending with Kyomizu eel✨ It's delicious as expected✨ The seasoning is not too strong and gentle✨ Wasabi with the scent of sansho is delicious✨ - The chrysanthemum bowl is beautiful✨✨ I like the dishes too - Dessert is moderately sweet♪ The tree with the chicken that came out, had eggs hatching from it haha - The only Michelin three-star⭐️ Japanese restaurant in the Ginza area, also manages customer information, and apparently can offer different course menus even if booked in the same month✨✨ As expected!

I visited the renowned restaurant Ryugin, which has been awarded three Michelin stars for 12 consecutive years and received the Bronze award from Tabelog. The head chef, Masaji Yamamoto, opened Ryugin in Roppongi in 2003 after completing 14 years of training at local ryotei and hotels in Kagawa Prefecture, his hometown. In 2018, Ryugin relocated to the 7th floor of Tokyo Midtown Hibiya. The restaurant exudes a museum-like atmosphere with its exquisite furnishings and pottery on display. With around 40 seats, Ryugin offers only table seating, which is rare for Japanese restaurants nowadays. The omakase course ranges from ¥44,000 and below. Here is a summary of the course I had in early December. The meal began with various sensory experiences, including seasonal ingredients like Hokkaido mushrooms and sea urchin, followed by dishes featuring ingredients like cod and turnips. The chef's dedication to showcasing the best of Japanese cuisine was evident in dishes like the grated Hokkaido mushrooms and sea urchin, and the carapace of the Japanese blue crab. The meal continued with dishes highlighting the flavors of Japanese coastal regions, such as the pufferfish from Shimonoseki and the snow crab from Seiko. The course also included dishes like grilled Spanish mackerel with chestnuts and fiddleheads, and a dish featuring Kagawa's famous olive-fed beef. The meal concluded with a dessert of red bean and yogurt, showcasing the chef's creativity and attention to detail. Overall, the meal was a delightful blend of traditional Japanese techniques and innovative flavors, presented with impeccable artistry and precision. I look forward to visiting again in the future. Thank you for the wonderful meal.

[2022.11 Uncharted Dining Experience♪] I was invited by a well-known reviewer to a high-end restaurant with private rooms. Despite the expensive price tag, I decided to go for the unique experience. The restaurant had a great view overlooking Hibiya Park and the Imperial Palace moat. I forgot my camera but managed with my phone. The meal was a set course priced at 44,000 yen plus a service charge. The dishes included sea urchin soup, abalone, Matsutake mushrooms, grilled lobster, and more. The wine selection seemed pricey, but overall, it was a memorable dining experience. The total bill came to 100,000 yen per person.