Avant-gardist Seiji Yamamoto of Nihonryori Ryugin once silk-screened bar codes onto plates with squid ink. His latest shocker: He’s embracing Japanese classics, as in his rice steamed with shamo (chicken).

Ryugin

Minato-ku, Roppongi 7-17-24, Side Roppongi Bldg, 1st Floor

03-3423-8006

http://www.nihonryori-ryugin.com/ (English)

Food & Wine 2010 Tokyo Go List

Here’s a piece I wrote on chef Yamamoto for The Japan Times.