Best Dishes at Nihonryori RyuGin

One of Nihonryori RyuGin's signature dishes. The pigeon is grilled quickly over blazing straw, creating a charred exterior while the meat stays rare and tender inside. Chef Yamamoto sources specific heritage pigeons and cooks them with extraordinary restraint — just salt and fire. The gamey flavor and tender texture are a brilliant example in Japanese simplicity.

In winter months, Chef Yamamoto builds an entire omakase around fugu (blowfish). This includes tessa (paper-thin raw fugu sliced with precision), grilled fugu, fugu liver, and fugu roe. The course demonstrates the seasonal depth of Japanese kaiseki — using an ingredient across multiple preparations to showcase its range. The poison-sac removal is done by licensed fugu chefs.

A seasonal course showcasing both Sanuki Wagyu (from Kagawa prefecture) and wild matsutake mushroom when both are at their peak in autumn. The beef is grilled or briefly seared to preserve its marbling. The matsutake's earthiness and aroma complement the rich beef. This is kaiseki at its most ingredient-focused.