It's that season once again, when we pause, look back and savor some of the outstanding meals we have enjoyed over the past year. High on that list has to be going back to eat at Ryugin last month.
This brilliant, high-end Japanese restaurant on the outer fringe of Roppongi is no secret now. How could it be with three consecutive appearances in the mighty Michelin Guide? But when it first opened, back in December 2003, it quietly built up a loyal following and an almost cult reputation on the strength of the innovative approach of its young chef, Seiji Yamamoto.
Just 33 when he set up Ryugin, Yamamoto took inspiration from the new-wave culinary techniques being developed in Europe, especially Spain, adapting them to the Japanese tradition. However, although his cuisine was well worthy of its two-star status, there was one drawback — the setting just didn't look or feel as exciting as the food that was being served.