Seiji Yamamoto

Seiji Yamamoto, one of the century's most famous Japanese chefs, notably sent an eel for a CT scan to better comprehend its structure. He is noted for combining the revered cooking traditions of kaiseki with modern molecular gastronomy techniques, in addition to his commitment to understanding the science of cooking. Yamamoto's Tokyo restaurant Ryugin has become a magnet for other culinary talents, such Jol Robuchon, since its opening. He now has two foreign locations, one in Hong Kong and the other in Taipei, both of which have been recognized as among Asia's 50 Best Restaurants.

His cooking approach tries to highlight the preciousness of Japanese delicacies, turning simple ingredients into works of art, as he has been one of Japan's gastronomic giants for more than a decade and a half. He was named the first-ever winner of the American Express Icon Award in 2019, honoring his work to fusing avant-garde cooking with traditional Japanese techniques.

• Michelin Stars: 7
• Born: 1970
• Cooking style: Japanese cuisine
• Current restaurants: Nihonryori RyuGin, Tenku RyuGin, Shoun RyuGin