Possibly the highest Keiseki Japanese restaurant in the world, Ryu Gin is located at Level 101 at the ICC. We were treated to dinner there last night, and it was indeed an 'extravagant experience' as Dora surmised.Chef Seiji Yamamoto opened Ryu Gin less than 10 years ago in 2003, at Roppongi when he was 33 and has since enjoyed nothing less than total success. Ryu Gin has 3-Michelin stars 4-years in a row, no doubt part of the master plan. Chef Seiji's bigger mission is 'to become the front-runner to globalize Japanese cuisine' and the theme of Ryu Gin is 'to pursue possibilities of the Japanese cuisine'. The 10-course Spring Gastronomy Menu we had was a case in point where the traditional, the contemporary, the Yoshoku, and the avant garde aspects of Japanese culinary arts were on full display, at their most creative.
* Hokkaido Sea Urchin tempuraed in seaweed & Junsai in light acidic broth
* Foie Gras with fresh figs & sesame cream sauce
* Steamed Abalone with Lotus Mochi & Yuba, Mitsuba flavored sauce
* Ichiban Dashi Soup with tender shrimp dumplings
* Assortment of Sashimi : lobster, maguro, prawns
* Charcoal grilled Alfonsino covered with Roasted Rice
* Sukiyaki Kuroge Wagyu Beef Sirloin with Onsen Tamago, White Asparagus, Morel
* Rice simmered in Sakura tea, with deep fried Surugawan Bay Sakura shrimps
* Ryu Gin Signature !!!! -196C Candy Strawberry & +99C Strawberry Jam
* Trilogy of Japanese Tea Desserts
4-hours free valet parking, they obviously do not want to rush the 10 courses. You have to be there to feel the dynamic and energy of the meal. How was the view from 101 floors up? What view? Did anyone bother or even care to look outside? Probably not! One last thing, even though we did not pay but I would not be out of line to suggest that the bill should at least be 5 if not 6 stars, and why not?
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