It’s probably true that many people who visit Japan come just for the food. Especially since washoku – the traditional cuisine of Japan – was recognised as an Intangible Cultural Heritage asset in 2013. RyuGin, a Michelin 3-star restaurant in Roppongi, endeavours to serve the best tastes of Japan. Owner and chef Seiji Yamamoto tells us, 'It’s nothing to do with the chef’s ability; it's all down to the ingredients. In Japan, the four seasons are very distinct and there is a concept called "shun", which refers to the time in each season when ingredients peak. The cuisine incorporates this concept and the food, as a result, holds the richness of nature.' Yamamoto travelled across Japan in search of the finest ingredients to use at RyuGin and his mastery, delicate cuisine and presentation attract people from around the world. RyuGin also opened branches in Hong Kong in 2012 and Taiwan in autumn 2014.