The sashimi is very fresh. The bluefin tuna belly^ is so delicious to eat. The sea urchin^ is not fishy and has a sweet taste, so you can eat as much as you want. And the favorite New Zealand lobster^🦐! The sashimi platter^ is quite fresh, all thick cuts 🍣 are very soft and glutinous, super satisfying.
The beef is the best raw beef^, the grilled eel and foie gras^ are big and thick and unlimited, and the charcoal grilled oysters🦪 are also delicious.

Trip.Gourmet 2024

RyuGin

I went there on a weekday evening.
The customer base was on the older side, with about five groups of customers.
The staff were all friendly and provided excellent service.
The food was a bit unique in taste, so I didn&#39;t have any likes or dislikes, and I enjoyed it! (such as vanilla ice cream flavored with bonito flakes)
The atmosphere was relaxed, and I enjoyed it all the way to the final chocolate, so I&#39;d like to go again!

Trip Gourmet Awards

2024 Global 100 - Fine Dining 

Obviously the environment and service can understand why it was downgraded, but the delicious Kaiseki cuisine provided did not disappoint, especially the performance of the puffer fish dishes was impressive. It is worth trying the few slices of wild goose in the hot pot, which is full of game flavor and should be a dish that gourmets with mature taste buds appreciate! The performance of fish dishes and wagyu sushi is also above the standard! The only thing that is not so special is the dessert, which is a bit ordinary! But you can feel the sincerity of the chef to preserve the original flavor of the precious ingredients and the moderate seasoning and refreshing taste! Compared with Kyoto Kisho, the price is affordable 😆

One of the Top Fine Dining  in Tokyo

I like this restaurant the most. Considered the value for the price, and the details. It turns out that the chef really wants to provide the best service to his customers. All the food was cooked to perfection, I really liked it. We went there for lunch and will try again for dinner. The service was also very good. 10 out of 10.

2024 Asia 100 - Fine Dining 

Known for its exquisite sushi technology and strict temperature control, the chef is extremely careful and meticulous about the temperature control of sushi. According to the type and season of fish, the temperature of rice and ingredients is accurately adjusted to within 1 ℃. This careful adjustment ensures that each sushi has the best flavor balance in your mouth.

No.19 of Fine Dining  in Tokyo

The owner, Fumio Kondo, is 68 years old and a native of Tokyo. He started his career in the culinary world by training at the Yamanouchi Hotel. It is said that because he has a face that is very suitable for Japanese cuisine (physiognomy is also a technical job~), he was assigned by the chef to work at &quot;Japanese cuisine Tempura Yamanouchi&quot; and became the chef at the age of 23. In 1991, he opened an independent store in Ginza, Tokyo and has been there ever since. It feels quite strange that a restaurant is opened on the ninth floor of a building, with a beauty salon and a photography studio upstairs and downstairs. Kondo was a favorite of the late writer Shotaro Ikeba, and it is said that the inscription on the door was also written by Ikeba (but Ikeba-kun died in 1990, this...).

Today&#39;s surprise~~
Umegaoka Sushi Midori, you can eat without queuing. _(:з」&ang;)_ I was sleepy after queuing for three hours.
Why are so many people queuing up... Is it because... they are poor... But this restaurant can&#39;t even make cheap sushi fresh and plump, which can be said to be insincere. ​

No.11 of Local Restaurants in Tokyo

刺身都很新鲜，蓝鳍金枪鱼中腹^吃的实在太爽了，海胆^不腥带着甜味也是任意吃。还有最爱的新西兰鳌虾^🦐！刺身拼盘^蛮新鲜的，都是厚切 🍣软糯无比，超满足。牛肉要数生拌牛肉^最好吃，蒲烧鳗鱼和鹅肝^又大又厚还不限量，碳烤生蚝🦪也很好吃。

The sashimi is very fresh, the bluefin tuna in the stomach ^ is really cool to eat, the sea urchin ^ is not fishy and sweet is also arbitrary. There is also the favorite New Zealand mandarin shrimp ^ 🦐! The sashimi platter ^ is quite fresh, all thickly cut 🍣 soft ~ incomparable, super satisfying. Beef is the best to eat raw beef, roasted salmon and foie gras are large and thick and unlimited, and the carbon-roasted raw oysters are also delicious.

刺身六龙拼盘，甜虾、金枪鱼、西绫鱼、三文鱼、北极贝、龙利鱼，六种海鲜刺身：三文鱼非常肥美，口感嫩滑，回味是淡淡的奶油香气；甜虾，个头大、特别新鲜，口感细腻，回味鲜甜；金枪鱼有红金枪与白金枪，个人更喜欢白金枪，肉质更细嫩些；西绫鱼有黄色跟橙色两种，鱼肉口感类似蟹子，入口咯吱咯吱的；北极贝q弹有嚼劲芝士寿司五龙盘，三文鱼、北极贝、金枪鱼、甜虾、龙利鱼五种鱼生，盖上芝士文火炙烤下，浓郁芝士香气混合新鲜鱼肉，味道非常有层次感煎龙利鱼柳，龙利鱼肉质鲜美，肉多刺少牛排，有香又嫩黑蒜西兰花，西兰花与黑蒜都是抗癌食品，从健康的角度出发应该吃点吉列海苔蟹肉卷，这个非常推荐，外皮酥脆，内里鲜美炸虾蟹柳什锦天妇罗，炸虾、炸蟹柳、炸蔬菜芝士焗扇贝芝士青口贝金平鱼西京烧，意想不到的好吃松茸汤，养生松茸，汤头清亮，汤汁鲜美小番茄煮牛舌日式寿喜烧，日式牛肉火锅酱汤拉面，正宗日式拉面，拉面汤特别好喝芒果香蕉寿司，吃多了鱼或者肉的寿司，感觉这个芒果与香蕉的寿司特别清新焦糖芒果鹅肝，重点推荐，芒果上盖一层甜蜜焦糖，下面铺一层厚厚的相煎鹅肝，外焦里嫩的香浓鹅肝，与黑麦面包、香芒、焦糖叠加出层次分明的美味，吃完再吃上一颗冰杨梅清口解腻武士炸鸡块，外酥里嫩的炸鸡

Sashimi six dragon platter, sweet shrimp, tuna, western salmon, salmon, arctic shellfish, dragon fish, six kinds of seafood sashimi: salmon is very fat, tender and smooth, the aftertaste is a light creamy aroma; sweet shrimp, big, especially fresh, delicate taste, sweet aftertaste; Tuna has red gold and platinum guns, personally prefer platinum guns, meat is more delicate; Western salmon has yellow and orange two, fish taste similar to crabs, the entrance creaking; Arctic shellfish q has chewy cheese sushi five dragon plates, salmon, arctic shellfish, tuna, sweet shrimp, dragon fish five kinds of fish raw, covered with cheese fire roasted, rich cheese aroma mixed with fresh fish meat, taste very layered fried dragon fish willow, dragon fish meat delicious, The meat is prickly and less steak, there are fragrant and tender black garlic broccoli, broccoli and black garlic are anti-cancer foods, from the health point of view should eat Gillette seaweed crab meat rolls, this is very recommended, the outer skin is crispy, the inside is delicious fried shrimp crab willow assorted tempura, fried shrimp, fried crab willow, Fried vegetable cheese scallops cheese green mouth Becky gold flat fish Xijing roast, unexpected delicious pine soup, health pine soup, clear soup head, delicious soup small tomato boiled beef tongue Japanese sushi roast, Japanese beef hot pot sauce soup ramen, authentic Japanese ramen, ramen soup is especially delicious mango banana sushi, Eat more fish or meat sushi, feel this mango and banana sushi is particularly fresh caramel mango foie gras, the key recommendation, mango covered with a layer of sweet caramel, the bottom layer of thick fried foie gras, the outside is burnt and tender fragrant foie gras, with rye bread, fragrant mango, Caramel superimposed layered delicious, after eating, eat an ice bayberry clear mouth greasy samurai fried chicken nuggets, the outer and the tender fried chicken

首先值得肯定整体口味还是不错的，菜也是比较富有新意，但是菜品偏华丽风，有些损失了日本料理的一些本位，不过这个见仁见智的感觉。但是吃饭的时候居然出现把旁坐的菜上错的情况&hellip;这个作为一个米其林三星的餐厅实属不该。环境属于吃过的三星餐厅里比较嘈杂的，座位排的比较紧。吃饭时私密感确实比较差。

First of all, it is worth affirming that the overall taste is good, the dishes are more innovative, but the dishes are gorgeous, and some have lost some Japanese cuisine standards, but this feeling of benevolence and wisdom. But when eating, there was a situation where the dishes sitting next to it were wrong... This as a Michelin Samsung restaurant should not be. The environment belongs to the noisy Samsung restaurant that has been eaten, and the seats are tight. The privacy during eating is really poor.

龙吟的料理，有他家自己的华丽，其料理本质是非常踏实且传统的，在这里你能体会到最前端的料理技术与怀石最稳定的核心。龙吟与东京，本身就是绝配。 店门口的招牌与观赏植被就映入眼帘，设计的很精巧，与一般传统的料理店比较，更取巧而扎眼，一个小小太阳旗灯笼让人印象深刻，这是全世界食客都能欣赏的风格。入口其实能体现一家的料理风格。

Longyin&#39;s cuisine, with his own gorgeous, its cuisine is very practical and traditional, here you can experience the most front-end cuisine technology and kaiseki&#39;s most stable core. Longyin and Tokyo are perfect match. The signboard and ornamental vegetation at the entrance of the store are in sight. The design is very exquisite. Compared with the general traditional restaurant, it is more clever and eye-catching. A small sun flag lantern is impressive. This is a style that diners around the world can enjoy. The entrance can actually reflect the style of the family.

虽然环境谈不上很有特色，但心里是怀着对厨师的敬意而去，整个用餐过程无论是从前菜，主菜，甜品都让人感到惊艳，佩服厨师的创意和用心极致，完全颠覆了我原本对怀石料理的认识，厨师长山本先生平易近人，我离店时还特意送行和合影留念，一次舌尖上奢华的旅程，心情的愉悦得到了彻底地释放，美食万岁！

Although the environment is not very distinctive, but in my heart is with respect to the chef, the whole meal process is amazing whether it is the former dish, main dish, dessert, admire the chef&#39;s creativity and intentions, completely subverted my original understanding of kaiseki cuisine, Chef Mr. Yamamoto is approachable. When I left the store, I also sent off and took a photo. A luxurious journey on the tip of my tongue, the joy of my mood was completely released. Long live the food!

能吟有许多光瑙，多年米其林三星加持，全球五十佳餐藤第28名，洲五十佳餐鹰前五名，主厨山本徽治是世界级的名厨。速能吟的香港分店都是至洲五十佳餐蘑。我在京都的石摒小路遗晃到麓吟的小旅笛，非常幽静雅致。能吟是完全预约制，外囤囤游客必须通遇酒店预约，若舞酒店撸保能吟不接受预约。我第一次去日本诗拜部日本的友人定位，友人打了多次霍活都没辨法预约，一定要提供酒店信息。道次能吟是通遇工作的嗣你预的到的，预约的是晚上六贴半的雨人正餐。赏赏天晚上，我偶徙皇居打重去能吟，一窗束後方的一扇不起眼的小再胃褪裸跑出一位和服女子，把我假迎了追去。麓吟的面植不大，黑色调的房固里有八九张张桌子，没有包厢。日本餐愿除了老式的高级料理，大都没有包厢。晚餐徙一佃信封嗣阑始，信封背面贴了一张10日元的麓吟耶票，信封里装著的是赏天的菜罩，用各租诗意的活语语嘉的菜罪望。

There are many Guangnao, many years of Michelin Samsung blessing, the world&#39;s 50 best food vine 28, the top five of the 50 best food eagles in the continent, chef Yamamoto Huizhi is a world-class chef. The Hong Kong branch of Su Nengyin is the 50 best food restaurant in the continent. I left a groaning little flute on the Shishao path in Kyoto, which was very quiet and elegant. Can groan is a complete reservation system. Outside tourists must make an appointment with the hotel. If the dance hotel is guaranteed, it will not accept the reservation. I went to Japan for the first time to locate a friend in Shibaibu, Japan. The friend has called Huo Huo many times and has not been able to make an appointment. I must provide hotel information. The way can be chanted is to meet the work. You have arrived. The reservation is for the rainy dinner at six and a half in the evening. Rewarding the night, I occasionally moved to the imperial residence to be able to sing, a small inconspicuous little stomach behind a window bouquet faded and ran out of a kimono woman, and chased me away. The moaning face was not big, and there were eight or nine tables in the black-tuned room, and there was no box. Japanese meals are willing to have no box except for old-fashioned high-end cuisine. Dinner migration began with an envelope, the back of which was a 10-yen groaning ticket, which was filled with a vegetable cover for the sky, and the dishes were rented in poetic and lively language.

器皿果然碾压在日本所遇到的所有餐厅，赤绘、交趾、油滴、曜变、仿耀州、莳绘、江户切子一一呈上，而且托盘垫布均用龙纹或云纹绣品，主题均与餐厅名字切合，虽然这些器皿都是新制或仿品，但在餐厅用具上，已经足以令人咋舌。并且其用心不是表面的，炊饭的渍物用的是凤纹赤绘碟，凤纹全被渍物挡住，而同时上的汤碗的莳绘云龙也藏在碗盖内侧，并不让你一眼窥见，就如松叶蟹所配半个小青柠的籽都一一挑去一样，内里的用心就是注重魔鬼般的细节。难怪龙吟在东京米三中的地位如此牢固，盛名之下，名实相符。说说菜吧：一裹着的是海胆，海胆的品质不用说了，但是烹制得大半熟，却能保持住原始的鲜甜，不易。二是松叶蟹，将整只松叶蟹剥好后复位入蟹状器皿。三上图是鱼翅垫底的白子，从昨天的是山居开始每顿都有白子，但是山居的天妇罗白子多少让给我感觉有些腻，而晴山和龙吟的都很棒，龙吟的烹饪多了好多分的富贵气￼，下图汤好喝，但是对于日本的鱼名称实在记不住￼。四上图最左侧是河豚刺身、鱼皮和鮟鱇鱼肝，河豚的口感非常有韧性和鲜爽感，图四下图的鱼名字忘了，但好吃到￼。五和牛，似乎感觉器皿是最难看的，但是这个金属盘下面是热水蒸腾着一种香材￼。六有松茸味儿的其他菌菇炊饭和日本菊花豆腐（从扬州偷师？￼）。七是蜜桔配白毫乌龙奶泡，清酒冰沙与蛋糕。八的抹茶不稀奇，但稀奇的是竟然用仿曜变天目给上，而且按照抹茶道礼仪来转动茶碗朝向￼。总结，龙吟一定要去吃。

The utensils are really crushed in all restaurants encountered in Japan, red painting, cross toe, oil drops, metamorphosis, imitation Yaozhou, oyama, Edo cut-off, and the tray pads are all made of dragon or cloud embroidery, the theme is suitable for the restaurant name, although these utensils are new or imitation, But in the dining room, it is enough to be staggering. And its intention is not the surface, the stains of rice are used in the chicken grain red-painted dish, the chicken grain is all blocked by the stains, and the soup bowl of the squatting Yunlong is also hidden inside the bowl cover, not let you see at a glance, just like the seeds of pine leaf crab with half a small lime are picked one by one. The intention inside is to pay attention to the devil-like details. No wonder Dragon Yin&#39;s position in Tokyo Misan is so strong, under the prestigious name, the name matches the real name. Let&#39;s talk about the dishes: a sea urchin wrapped, the quality of the sea urchin needless to say, but the cooking is mostly cooked, but it can maintain the original sweetness, not easy. Second, the pine leaf crab, peel the whole pine leaf crab and reset into the crab-like utensils. The picture above is the white seed with shark fin bottom. From yesterday, the mountain house has white seeds for every meal, but the tempura white seed in the mountain house makes me feel a little tired, and Qingshan and Longyin are great. Longyin&#39;s cooking is much more rich and noble. The soup in the picture below is delicious. But I can&#39;t remember the name of the fish in Japan. The leftmost side of the picture above is the puffer fish sashimi, fish skin and 𩽾𩾌 fish liver. The taste of the puffer fish is very tough and fresh. The name of the fish in the picture below is forgotten, but it is delicious to ￼. Wuhe Niu, it seems that the utensils are the most ugly, but under this metal plate is hot water transpiration of a spiced material. Six other mushroom rice with pine flavor and Japanese chrysanthemum tofu (stealing from Yangzhou? ￼). Seven is honey orange with white milli oolong milk bubble, sake smoothie and cake. Eight matcha is not unusual, but it is unusual to use the imitation of the sky, and according to the matcha ritual to turn the tea bowl towards ￼. In summary, Longyin must go to eat.

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