龙呤餐厅 | 山本征治的米其林三星素菜艺术_中餐厅_设计案例作品

发布时间：2014-08-03 22:24:00 {{ caseViews }} {{ caseCollects }}

设计亮点

运用现代烹饪手法，呈现传统日本菜式的无限独特与精致。

非常感谢

Seiji Yamamoto

Appreciation towards

Seiji Yamamoto

for providing the following description:

日本东京的

龍呤餐厅

RyuGin

曾经连续四年夺得米其林三星，主厨是1970年出身的山本征治。餐厅以现代的手法制造由来已久的日本菜式。古老的菜式与厨师丰富的想象力相结合，每一道精心炮制的菜肴都不简单。最后摆盘淋漓尽致的展现出创作者所追寻的意境，将菜式推向一个高点。

RyuGin (Tokyo, Japan) is awarded as Michelin three-star restaurant for four consecutive years. The chef is Seiji Yamamoto, who was born in 1970. RyuGin recreates the traditional Japanese dishes with the contemporary cooking methods. Rich imagination is immersed into the classical dishes, resulting in infinite uniqueness and delicacy. The final presentation of the dishes displays the concept of the creator and pushes the elegance to the summit.

这里为大家展示的其中一道素菜：春菜尽くし这道菜旨在体现出素菜本真的原味，对30种不同的菜采取不同的料理方式：煮、磨泥、炸、烤、煎等方式，最后将这些丰富的植物混合在一起，演奏出平衡而又多样的本真蔬菜之肴。

Introduced here is a vegetable dish.It aims to deliver the original taste of 30 different vegetables by boiling, mashing, frying, baking, etc. The creator combines these cooked vegetables together to present a healthy and colorful dish.

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龍呤餐厅

RyuGin

。

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