Seiji Yamamoto

Seiji Yamamoto began his culinary journey as an apprentice at Aoyagi under the mentorship of Hirohisa Koyama. A pioneer of modern kaiseki cuisine, he is renowned for incorporating scientific techniques while honoring traditional Japanese culinary philosophy. He opened RyuGin in Roppongi in 2003 and has since expanded internationally with locations in Taipei and Hong Kong.

Japanese kaiseki

Career

• Apprentice/Chef at Aoyagi
• Chef/Owner at RyuGin, Roppongi, Tokyo (2003-present)
• Chef/Owner at Shoun RyuGin, Taipei
• Chef/Owner at Tenku RyuGin, Hong Kong

Mentored by Hirohisa Koyama.