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

By: chuckeats

chuckeats — Sun, 30 Jan 2011 22:41:44 +0000

Hi Cindy, i saw your review but many of the dishes look similar, so i’m not sure. I’ve only been twice but i still wouldn’t hesitate recommending it to anyone visiting Tokyo.

By: cindy

cindy — Sun, 30 Jan 2011 15:56:47 +0000

I’m very envious of your experience. I just went to Ryugin about a month ago, and while the food was good, I was disappointed with the meal. None of the dishes seemed particularly creative and the presentation was uninspiring for the most part. Could it be just a bad night?

http://www.sugarednspiced.com/tokyo-ryugin/

By: Ed

Ed — Thu, 01 Jul 2010 17:04:40 +0000

I hit RyuGin in April while visiting from NY, I finally got a post up about it. Thanks for the blog, btw, it led me to Sawada and Koju (I’ll post recaps eventually) as well as RyuGin.

RyuGin was awesome, but it seems they moved a bit more to the traditional side, at least when I was there. If you’re curious what I had, I’ve got pics and comments here:
http://www.wordsmithingpantagruel.com/2010/06/ryugin-restaurant-tokyo.html

By: ChuckEats » Harutaka (Tokyo) – The Waiting Room

ChuckEats » Harutaka (Tokyo) – The Waiting Room — Wed, 24 Mar 2010 10:50:29 +0000

[...] was recommended by Okuda-san (Koju) on my first trip and, later, Seiji Yamamoto (Ryugin) also gave it a very high recommendation (which is not unexpected since the two are “good [...]

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?