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).
Minato-ku, Roppongi 7-17-24, Side Roppongi Bldg, 1st Floor
Food & Wine 2010 Tokyo Go List
Here’s a piece I wrote on chef Yamamoto for The Japan Times.