Born in 1970 in Japan, Seiji Yamamoto is an icon of modern Japanese cuisine. Known for his innovations in the culinary art of kaiseki, he has taken the international gastronomic world by storm with his restaurant Nihonryori RyuGin in Tokyo, becoming one of the most influential chefs of the century.
Biography
Raised in Kagawa, Yamamoto developed a passion for cooking from a young age, honing his skills and knowledge in the art of kaiseki, a form of Japanese cuisine that combines seasonal ingredients with meticulous culinary techniques. He spent eleven years in the kitchen of Master Hirohisa Koyama at Aoyagi, where he learned the importance of precision and innovation.
In 2003, Yamamoto opened Nihonryori RyuGin in Tokyo, introducing modern cooking techniques to traditional kaiseki cuisine and earning international accolades. Yamamoto is renowned for his use of seasonal Japanese ingredients, transforming them into small works of art through modern techniques.
He has received numerous awards, including the prestigious American Express Icon Award in 2019 at the Asia's 50 Best Restaurants. His Tokyo restaurant has been awarded three Michelin stars, while his second restaurant in Taiwan, Shoun RyuGin, has two (as of 2024). His approach to kaiseki cuisine is revolutionary, integrating avant-garde techniques into classical cuisine.
His creations include dishes like the 12-course omakase at RyuGin, telling the story of Japanese ingredients at the peak of their maturity. Yamamoto is renowned for his meticulous work behind the scenes, creating extraordinary dishes from a few simply cooked ingredients.
