Seiji Yamamoto
Takamatsu
Japan
Overview
Seiji Yamamoto (山本征治) is a renowned Japanese chef who has made a significant impact in the culinary world. Born in 1970 in Kagawa Prefecture, Japan, Yamamoto has achieved remarkable success and recognition for his innovative approach to Japanese cuisine.
Yamamoto holds five Michelin stars across his restaurants, with Nihonryori RyuGin being one of the highlights. This Tokyo-based restaurant has consistently been named in The World’s 50 Best Restaurants list.
He also secured the fifth position in Le Chef’s list of the best chefs in the world.
Yamamoto’s culinary creations blend traditional Japanese Kaiseki with elements of molecular gastronomy, although he doesn’t explicitly use those terms.
His journey into cooking began at the age of 11 when he prepared a vegetable and rice dish at school. His mother’s delight inspired him to continue cooking.
After culinary school, he spent 11 years working under Hirohisa Koyama at the restaurant Aoyagi.
Yamamoto gained international acclaim for his innovative techniques, such as screen printing squid ink to resemble a newspaper and preventing rigor mortis in fish using a wire.
He believes in cultural exchange and hires staff from diverse backgrounds to spread Japanese cuisine globally.
One of his signature dishes is a hamo eel soup. Instead of using traditional knife techniques to remove bones, he had a CT scan done to map out the bone structure, making it easier to carve.
This dish has become a staple on the tasting menus at his restaurants.
Yamamoto opened Nihonryori RyuGin in Tokyo in 2003. It’s a favorite among Western travelers and attracts chefs from Michelin-starred restaurants.
The restaurant has consistently ranked in the top lists, including Asia’s Best Restaurants and the Michelin Guide.
In 2016, it secured the 31st position in Restaurant magazine’s list of The World’s 50 Best Restaurants.
Yamamoto expanded his culinary empire by opening Tenku RyuGin in Hong Kong in 2012 and Shoun RyuGin in Taipei in 2014.
Seiji Yamamoto’s dedication to pushing culinary boundaries and his commitment to excellence have left an indelible mark on the world of fine dining. His fusion of tradition and innovation continues to inspire food enthusiasts worldwide.
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Yamamoto holds five Michelin stars across his restaurants, with Nihonryori RyuGin being one of the highlights. This Tokyo-based restaurant has consistently been named in The World’s 50 Best Restaurants list.
He also secured the fifth position in Le Chef’s list of the best chefs in the world.
Yamamoto’s culinary creations blend traditional Japanese Kaiseki with elements of molecular gastronomy, although he doesn’t explicitly use those terms.
His journey into cooking began at the age of 11 when he prepared a vegetable and rice dish at school. His mother’s delight inspired him to continue cooking.
After culinary school, he spent 11 years working under Hirohisa Koyama at the restaurant Aoyagi.
Yamamoto gained international acclaim for his innovative techniques, such as screen printing squid ink to resemble a newspaper and preventing rigor mortis in fish using a wire.
He believes in cultural exchange and hires staff from diverse backgrounds to spread Japanese cuisine globally.
One of his signature dishes is a hamo eel soup. Instead of using traditional knife techniques to remove bones, he had a CT scan done to map out the bone structure, making it easier to carve.
This dish has become a staple on the tasting menus at his restaurants.
Yamamoto opened Nihonryori RyuGin in Tokyo in 2003. It’s a favorite among Western travelers and attracts chefs from Michelin-starred restaurants.
The restaurant has consistently ranked in the top lists, including Asia’s Best Restaurants and the Michelin Guide.
In 2016, it secured the 31st position in Restaurant magazine’s list of The World’s 50 Best Restaurants.
Yamamoto expanded his culinary empire by opening Tenku RyuGin in Hong Kong in 2012 and Shoun RyuGin in Taipei in 2014.
Seiji Yamamoto’s dedication to pushing culinary boundaries and his commitment to excellence have left an indelible mark on the world of fine dining. His fusion of tradition and innovation continues to inspire food enthusiasts worldwide.
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