Seiji Yamamoto
Seiji Yamamoto | |
|---|---|
| Born | 1970 Kagawa Prefecture, Japan |
| Occupation | Chef |
| Known for | Nihonryori RyuGin, five Michelin stars, fusion of Kaiseki and molecular gastronomy |
is a distinguished Japanese chef who has earned five Michelin stars across his dining establishments, including the renowned Nihonryori RyuGin. His restaurant features on The World's 50 Best Restaurants list, and he achieved the fifth position in the global top chefs ranking by Le Chef.
Culinary career
Yamamoto's culinary style merges the traditional Japanese Kaiseki with aspects of molecular gastronomy, although he tends to avoid categorizing his food under such terms.[1] Beginning his cooking journey at 11 years old, he first captivated his mother with a simple vegetable and rice creation, igniting a passion for cooking despite his initial hesitation as a child.[2] Following his formal culinary education, he devoted 11 years to training under Hirohisa Koyama at Aoyagi.[1]
At the Madrid Fusión event, Yamamoto demonstrated inventive methods such as screen printing squid ink to replicate newspaper textures and employing wire techniques to prevent fish rigor mortis. Prominent chefs like Ferran Adrià from elBulli have praised him as "one of Japan's most influential chefs."[1]
Yamamoto assembles a multinational team to foster the international progression of Japanese cuisine, stressing the importance of adaptation rather than exact duplication. He compares precise imitation of Japanese dishes abroad to creating counterfeit money.[3]
Among his hallmark creations is a soup featuring hamo eel, developed through CT scan analysis to understand bone structure for meticulous carving—an approach that deviates from conventional knife techniques. This dish has been a staple in his tasting menus since its debut in 2005.[3]
Nihonryori RyuGin
In 2003, Seiji Yamamoto launched Nihonryori RyuGin in Tokyo, attracting both international visitors and Michelin-starred chefs. By 2016, it was positioned 31st on Restaurant magazine’s The World's 50 Best Restaurants list, ranked fifth among Asia’s Best Restaurants, and held three Michelin stars. Yamamoto extended his brand overseas with Tenku RyuGin in Hong Kong (operational from 2012 to 2020) and Shoun RyuGin in Taipei (2014 to 2022), both earning two Michelin stars. He planned quarterly visits to these locations and maintained management through Skype meetings.
Awards
Yamamoto was recognized by Time Out Tokyo as one of the 50 reasons that make Tokyo the greatest city worldwide. In 2016, French publication Le Chef placed him fifth among the world’s top chefs—the highest ranking for any non-European chef. In June 2022, the International Hospitality Institute listed him within their Global 100 Most Powerful People in Hospitality.