Seiji Yamamoto was born in Japan’s Kagawa prefecture in 1970, he is currently proclaimed as one of Tokyo’s finest gourmet specialists, being a representative of the traditional Japanese cooking at 3 Michelin star restaurant “Nihon Ryori Ryugin”. His cooking is a combination of sophisticated flavors, his personal skills with clever ideas, based on the tradition of the local cuisine. Seiji Yamamoto uses as many endemic Japanese ingredients as possible to please his guests.
His restaurant is small and cozy, being clean and simple at the same time. It offers a comfortable setting helping guests to enjoy their dishes, which are based mostly on seasonal, local Japanese ingredients. The restaurant was established by Yamamoto in 2003 in Roppongi, Tokyo. Thanks to its’ successful performance Yamamoto has become popular not only as a chef but also as a cooking consultant welcomed in many restaurants around the world.
In 2014 “Shoun Ryugin” was established in Taiwan, following the first branch “Tenku Ryugin”, which was opened up by Yamamoto in Hong Kong in 2012. This is just another step in Yamamoto’s strategy to disseminate the traditional Japanese cuisine in the world.
MATSUBA CRAB FROM SAN-IN AND MATSUTAKE MUSHROOMS IN SHABU-SHABU HOT POT
serves 2 to 6 people
- Matsuba crab, live, from San-I
- Japanese Matsutake mushrooms
- Yuzu citrus
- Chinese cabbage
- Ito mitsuba stem
- Kombu kelp
- Japanese Sake
- Soy sauce
- Cut the matsutake mushrooms.
- Cut the Yuzu citrus.
- Remove the leg from living Matsuba crab.
- Steam the body and remove the flesh.
- Wrap the flesh in the Chinese cabbage and tie with the Mitsuba stem.
- Blanch the leg and remove from the shell.
- Prepare a dashi with the shell of the crab, water, Japanese sake and kombu kelp.
- Season with the soy sauce.
- In an individual hot pot, place the matsutake mushrooms, yuzu, the crab flesh wrapped in Chinese cabbage and add the dashi.
- Cook the leg in a shabu-shabu style, by boiling it lightly before serving with the rest of the dish.
Note: There are no measurements in the recipe since in Seiji’s cuisine, the ingredients are different every day. Depending on the characteristics of each product, different quantities of the ingredients are used to adjust the balance of the dish.