A Taste of Japan: “Shichirin” Opens in Riga

Riga’s culinary scene has expanded with the arrival of Shichirin, a Japanese restaurant dedicated to traditional grilling and communal dining. Inspired by classic grill culture, the restaurant takes its name from the Japanese word shichi (“seven”) and rin (“rings”)—a playful nod to the seven round tabletop grills that form the heart of its first-floor dining room. Shichirin aims to offer an authentic Japanese experience that reflects the warmth, simplicity, and spirit of shared meals centered around fire and conversation.  

The restaurant’s concept is shaped by its founder Artjoms Ļašenko, the restaurateur behind Shoyu Ramen in Riga—the city’s well-known ramen destination that has been recognized in the Michelin Guide, becoming the first ramen restaurant in Europe to receive a Michelin Bib Gourmand award. Drawing on his deep interest in Japanese cuisine, Artjom has expanded his culinary journey with Shichirin, bringing a broader interpretation of Japanese gastronomy to the Latvian capital. 

The menu brings together several pillars of Japanese cuisine, starting with yakiniku, a Japanese grilling style in which bite-sized piece of meat are cooked over a charcoal grill or electric gas griddle on mesh or iron plates. Guests can choose a grill set that includes salads, pickles, and rice, or explore individual cuts ranging from brisket and striploin to premium Wagyu and bison striploin.  

Skewers from the Konro grill section (a traditional, rectangular Japanese charcoal grill) further underscore the restaurant’s focus on live-fire cooking—from classic negima yakitori (chicken with spring onion) and tsukune (chicken patty skewer with egg yolk and sweet soy) to shrimp served with togarashi and tare sauce. —from classic negima yakitori (chicken with spring onion) and tsukune (chicken patty skewer with egg yolk and sweet soy) to shrimp served with togarashi and tare sauce. 

Traditional Japanese hot table formats extend beyond grilling. Sukiyaki arrives in a sweet soy warishita sauce with vegetables, tofu, and egg yolk, while shabu-shabu invites diners to cook thin slices in hot broth, paired with vegetable assortments and goma dare sauce. Both are presented as individual sets. 

Starters include deep-fried chicken wings with yuzu kosho mayonnaise, tuna, and beef tartares, as well as grilled little gem salad with wakame and nuts. Desserts highlight Japanese classics such as kakigori, shaved ice with espuma cream and toppings, and dango, tofu doughnuts served with ice cream, alongside lighter options like avocado raw cake. 

The drinks list is notably broad for a grill-led venue, pairing Japanese sake and whisky with wines, cocktails, and soft drinks—from Akashi-Tai Junmai Daiginjo to Japanese craft gin and seasonal sodas. 

Shichirin’s concept shows dining as a communal act: a generous grill at the table’s centre, surrounded by friends and family sharing plates, stories, and moments together. Its arrival adds a distinctive Japanese voice to the city’s restaurant landscape.