RecipeMuncher

Prologue: It’s August, Japan’s hottest and most humid period of the year. After a nice trip, eating my way through Japan, from north to south, I’m getting ready to go to work. I managed to get an apprenticeship in one of Tokyo’s most reputable restaurants – the two Michelin star Nihonryori RyuGin belonging to the chef Seiji Yamamoto. The restaurant is located on a back street of Tokyo’s bustling Roppongi district, a neighbourhood teeming with bars, clubs, eate (...)