Comments on: RyuGin (Nishiazabu, Tokyo) – Pure Excellence

By: A Life Worth Eating | RyuGin, Tokyo

A Life Worth Eating | RyuGin, Tokyo — Tue, 10 Nov 2009 04:32:32 +0000

[...] three courses I did enjoy, once was enough. When I returned home I saw the meals of my friends Chuck and Cathy; both of whom seem to have had very different experiences. Their strongly positive [...]

By: Killen ni ska vara avis på resten av det här året |

Killen ni ska vara avis på resten av det här året | — Tue, 13 Oct 2009 17:32:56 +0000

[...] ni ska börja någonstans så kan ni göra det på RyuGin i Tokyo för jag älskar Tokyo den här tiden på året och längtar dit sjukt mycket [...]

By: Doc

Doc — Fri, 24 Jul 2009 17:42:15 +0000

I was fortunate enough to eat at RyuGin back in November 2008. A truly amazing meal. Ranks up there with L’Arpege, and TFL for sure. My ’so’ is vegetarian which can sometimes cause a bit of consternation as we travel and eat at various restaurants. Chef Yamamoto was consulted when we made our reservations and was extremely apprehensive about doing a full vegetarian kaseiki menu- when we arrived he came out from the kitchen to express his apprehension again and to assure us he had never attempted a vegetarian meal. He had absolutely nothing to worry about! I had the regular menu, but got to try most of the vegetarian dishes he served that night. Phenomenal. He seemed generally pleased and surprised at the end of the meal as we raved about the vegetarian dishes.

The sake pairing was outstanding!

By: stephen

stephen — Thu, 19 Mar 2009 18:07:07 +0000

what’s next chuck? I am very curious about Pizzeria Bianco. Could anything be that good….. in Phoenix? Just joking.

By: chuckeats

chuckeats — Tue, 10 Mar 2009 06:01:57 +0000

tchad – i suspect some of those questions are more appropriate for someone with far more (fish) experience than I have. as you suggest, it may differ with different fish; but i have heard of reports that ‘aging’ tuna gives it more complexity. it’s hard to separate the myth from the reality.

hamo is pike conger eel.

By: tchad

tchad — Mon, 09 Mar 2009 13:44:11 +0000

Sorry, forgot to ask earlier–who or what is Hamo?

By: tchad

tchad — Mon, 09 Mar 2009 13:40:50 +0000

Amazing review of what appears to be an amazing place! As for fish rigor mortis, this is a topic that interests me greatly but about which I’ve been able to find very little information. I’ve heard turbots are best after a couple days out of the water, dover sole is best after a week or so out of the water, hung like game, (eek!) and sardines are best straight out of the water as they apparently suffer the same exponential deterioration as sweet corn does. What do you think? How long before rigor mortis sets in? How long before it softens up again? Is rigor mortis ever advantageous or desirable, such as with delicate fish?

Regarding the snapper, I’ve heard that the Japanese use iki jimi /ikejime? to stun fish into a zombie-like state (and/or to drain the blood) so I didn’t know if that would prolong the fresh immediacy of the fish, almost as if the flesh were eaten in situ in the ocean. Any insight you could provide would be greatly appreciated. Thanks.

By: Exile Kiss

Exile Kiss — Mon, 09 Mar 2009 08:09:16 +0000

Hi Chuck,

Very nice review! I’m truly salivating and getting teary-eyed thinking about my meal at Ryugin as well. I totally agree with you that for this “Michelin 2 Star” restaurant, it surpassed all other 2 Star and 3 Stars that I’ve been to. The service, food, plating, Chef Seiji himself… top-class.

By: chuckeats

chuckeats — Wed, 04 Mar 2009 11:15:57 +0000

Michael – maybe that explained the snapper. Line caught? Kept alive til moments before serving so rigor mortis doesn’t have a chance to take hold? (Unfortunately, most of the major reviews are now up…)

By: Michael

Michael — Tue, 03 Mar 2009 12:45:35 +0000

Beautiful, Chuck