Seiji Yamamoto opened RyuGin (which means dragon) in December 2003, when he was 33 years old. Hailed as Japan’s leading molecular gastronomist, Yamamoto applies cutting-edge technology to the tradition of kaiseki ryori, which involves a theatrical series of small courses. His untraditional dishes, influenced by French and Chinese cuisine, explore Japan’s seasonal produce and culinary heritage. The menu changes daily, or you can choose something from the à la carte menu if you're there between 9 and 10.30 p.m. Among his signature dishes: The Minus-196 Degrees Candy Apple, a glossy red toffee confection filled with powdered ice cream. The interior of the 24-seat dining room is decorated in black with a dragon painting on one wall drawn by Sasaki, a Japanese artist specializing in ink paintings. Be warned: The dress code is semi-formal. Guests are asked to not wear perfume or colognes.

See Andy's blog post: http://tinyurl.com/jg8oj8n .