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Seiji Yamamoto-Welcome to Shoun RyuGin.jpg
Seiji Yamamoto



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

Compiled By Dylan Tan, Rachel Loi

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