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[4] His Hong Kong based restaurant also holds two Michelin stars; he aims to visit it four times a year with additional conversations held over Skype. Change ), You are commenting using your Google account. The audience of chefs gasped as he silk-screened a QR bar-code onto a plate (the secret is squid ink). A beet-red wall greets diners at an entrance adorned with a small pile of salt and freshly sprinkled water in Japanese style. He spoke to us ahead of the big event. 17 - Food & Wine's Top 10 Life-Changing Restaurants from Noma in Copenhagen to Mugaritz in Spain's beautiful Basque country. Back in Tokyo, Yamamoto’s restaurant Nihonryori Ryugin is turning heads with its molecular cuisine, an almost space-age application of food-science techniques, and this caliber of creative Japanese cuisine can only be experienced here. The dishes are complex and pair well with wine, shochu or sake — and of course champagne. ( Log Out /  You can also read the interview with Shida's mentor, chef Seiji Yamamoto.. Tell us about your signature dish. Yamamoto sometimes resented this as a child because it meant he did not have time to play, but felt it was worth while when he saw how happy his m… Their pride in their establishment is obvious. Yamamoto was invited to the 2007 Madrid Fusion and presented a dish called “Silkscreen of Squid Ink with Squid Carpaccio” which earned an ovation at the event. Ryugin Dessert. Across various Japanese restaurants in Shikoku, the four islands of Japan. He spoke to us ahead of the big event. Inside the intimate Western-style dining room, with only 18 seats, it’s impossible to ignore the conversation at neighboring tables. The evening begins with two bite-size courses presented on one spoon each — the TBS television show “One Spoon” has influenced many restaurants around the city with this quirky method of presentation. ( Log Out /  In fact, Michelin’s recent Tokyo restaurant guide awarded it two stars — prestigious acclaim indeed. [2] Following culinary school, he spent the following 11 years working under Hirohisa Koyama at his restaurant Aoyagi. A dish entitled ‘Lusciousness – Coolness, warmth, playful spirits, nostalgia and temptation’ was the most perfect heart-shaped strawberry with sakura ice cream. Carne Asada With Black Beans is a signature dish that Bayless swears by. Seiji Yamamoto – 7 Michelin Stars One of the most iconic Japanese chefs of the century, Seiji Yamamoto famously sent an eel for a CT scan to better understand its anatomy. Q How long have you been cooking professionally? His signature dish is a hamo eel soup. [2], He opened his Tokyo based restaurant, Nihonryori RyuGin, in 2003. A favorite reinterpretation is theunagi-don (eel on rice). Inside, the "Dragon" motif reigns supreme in the decor of the restaurant. One bite into this inspired signature dish and all becomes clear. Where did you train to cook? This impressed his mother, and he then would cook with her frequently. ... adds a contrasting heat to the sweetness that balances the dish. [5] He has since expanded his restaurant empire, opening Tenku RyuGin in Hong Kong in 2012, and Shoun RyuGin in Taipei in 2014. The 26-year-old chef of ESqUISSE restaurant, Tokyo, will showcase his signature dish entitled “Umami” at the grand final at Expo Milano 2015 in June. [3], His signature dish is a hamo eel soup. The deceptively simple fruit was actually an example of Yamamoto’s signature dessert, a candied fruit frozen at -196 degrees using liquid nitrogen and filled with ice cream. The meal follows the traditional kaiseki course service, starting with a raw fish course and grilled, fried and simmered dishes of seasonal ingredients exquisitely presented. Encore . When you talk about signature dishes, Paul Flynn has his crab brulee, Julia Child her coq au vin, Seiji Yamamoto his hamo eel soup – but at Kai we have our fish fingers. Yamamoto's food has been described as a combination of the Japanese Kaiseki with elements of molecular gastronomy, although he does not use those descriptors himself. “But the most important thing I learnt is chef Yamamoto’s standard as it relates to ingredients, technique, skill and service – his standard has become my standard.” A dish from the eight-course tasting menu at Ta Vie that embodies Sato’s “standard” is the house-made pasta with seaweed sauce topped with fresh sea urchin. Seiji Yamamoto (山本征治, Yamamoto Seiji, born 1970) is a Japanese chef, who holds three Michelin stars at his restaurant Nihonryori RyuGin. [6], "Seiji Yamamoto: 'Hong Kong chicken is best in the world, https://en.wikipedia.org/w/index.php?title=Seiji_Yamamoto&oldid=966978812, Head chefs of Michelin starred restaurants, Articles containing Japanese-language text, Wikipedia articles with WORLDCATID identifiers, Creative Commons Attribution-ShareAlike License, This page was last edited on 10 July 2020, at 11:36. The vision of chef Corey Lee, who helms the triple Michelin-starred San Fran restaurant Benu, “In Situ” brings… January Japanese Seasonal Fruits Vegetables, Japanese Fruit Shops - Nihonbashi Sembikiya 日本橋千疋屋. Yamamoto feels that unlike Chinese cuisine, the elements of Japanese food are not well described in other cultures it should be combined with the places it travels to. Take “surrealism”, a signature dish from Ta Vie’s opening menu. The walk down the narrow hallway reveals glossy food-porn photos of signature dishes. A long apprenticeship in two cuisines: Kawada worked at a Chinese restaurant in Tokyo for 10 years, before moving to Nihonryori RyuGin, where he learned the techniques and spirit of traditional Japanese cuisine from chef Seiji Yamamoto. Nearest tube: Kowloon. The restaurant boasts three Michelin stars – the highest honor – and the chef, Seiji Yamamoto, is well respected by some of the most famous chefs in the world. Rather than adopt the traditional knife techniques Indeed, Yamamoto is a super star in Japanese cuisine nowadays. What is this ingredient, used in his famous soup? Other highlights for the evening include the owan (soup) course of hamo (sea eel), matsutake and cabbage in a hamo consomme. Seiji Yamamoto (614 words) exact match in snippet view article find links to article Japanese food exactly in Hong Kong to producing counterfeit money. Chef Seiji Yamamoto. Everyone marvels at Yamamoto’s signature dessert –a 196-degree strawberry (or seasonal fruit) served with 99-degree strawberry jam. Tofu. Since then I would have to say that chef Seiji Yamamoto’s cuisine has returned to more traditional Japanese techniques. Seira Furuya has been named as the winner in the Japan final and will now go on to represent the region at the Grand Final in Milan in October with her winning signature dish: The Four Seasons of Japan.. Yamamoto is an integral member of a modern “Brat Pack,” alongside international jet-setters such as Ferran Adria of El Bulli, a restaurant in the Catalan resort of Roses in Spain; Wylie Dufresne of WD50 in New York City; and Jose Andres of Cafe Atlantico in Washington D.C. Perhaps he’s the samurai chef of these boys with toys. [4] It has been named fifth in Asia's Best Restaurants, and holds three stars in the Michelin Guide. One dish served in late autumn consists of burdock root sautéed with the soil still clinging to it, pureed with spring water. Behind me, men were awe-struck as he rolled video of a super-refrigerator that … Chef Seiji Yamamoto is a truly gifted and inventive chef, single-handedly rewriting the rules of kaiseki dining. Tenku RyuGin, 101/F, ICC, 1 Austin Road West, Kowloon, Hong Kong, China Tel. Three years later, he moved to Taiwan to help launch RyuGin’s Taipei branch, Shoun RyuGin. The display of techniques and trends was impressive, with a roster that included such stars as three-Michelin-star chef Joel Robuchon and Bruno Goussault, the pioneer of the sous-vide (under vacuum) technique, where food is wrapped in plastic and cooked at a low temperature, which is changing how food is cooked in many high-end kitchens around the world. Dining room, with only 18 seats, it ’ s impossible to ignore the conversation at neighboring.. 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