You are here

Seiji Yamamoto-Welcome to Shoun RyuGin.jpg
Seiji Yamamoto
BT_20161015_WBUZZ15-T_2544363.jpg
BT_20161015_WBUZZ15-T_2544363.jpg

Gone Native

Oct 15, 2016 5:50 AM

Autumn is the best season for produce and it’s no different in Taiwan, where the best ingredients are given the Michelin treatment in Shoun Ryugin – sister restaurant of chef Seiji Yamamoto’s three-starred RyuGin in Tokyo and two-starred Tenku RyuGin in Hong Kong. Chef Ryohei Hieda turns native ingredients and seasonal Japanese products into a menu starring corn mash and dried tomato jelly, Taiwanese eel and duck, rosy seabass, crab, grouper, and lobster. Visit nihonryori-ryugin.com.tw

Compiled By Dylan Tan, Rachel Loi