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| Matthew Chong | profile | all galleries >> Japanese Cuisine >> Nihonryori Ryugin | tree view | thumbnails | slideshow |
 Entrance |
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 Welcome plate |
 Menu |
 Oshibori |
 Tablecloth |
 Coaster |
 Dining Room |
 Spotlighted dishes |
 Small Appetizer |
 100% Turnip Hot Soup with "Turnip and Fish" ball |
 Chef Yamamoto's Specialite |
 "Premium Monkfish Liver" from HOKKAIDO with "Special Miso Sauce" |
 Ichiban Dashi Soup |
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 "Seaperch" Grilled on Charcoal with "Yuba" and "Egg-tofu" |
 Sashimi Dish |
 "Aoriika Squid" |
 "Seabream" from TOKUSHIMA |
 "Small Bluefin Tuna" with Seaweed |
 All plates have a dragon theme |
 Chef Yamamoto's Specialite |
 "Assortment of Spring Vegetables" |
 Wide Variety of Japanese Spring Vegetables in one plate... |
 "Simmered Sea Eel" Grilled on Charcoal... |
 and Rolled Sweet and Sour Salsify in "Kinpira" |
 "Wagyu Beef Cheek" in "White Miso Soup" |
 with lots of "Winter Vegetables" |
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 Miso Soup with "Shrimp Broth" |
 Pickles |
 "Simmered Rice" cooked with "Sakura Shrimp" |
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 Rice with Seabream and Sesame |
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 Hot Soba |
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 -196 Degree Celsius Candy Strawberry |
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 +99 Degree Celsius "Strawberry Jam" |
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 Hot Parfait RyuGin Style Vol. 11 "Yuzu" |
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 Mattcha |
 Mango Tea |
 Chef Yamamoto |
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