Sushi Ryujiro

Sushi Ryujiro's interior design is opulent, but Chef Ryujiro Nakamura's atmosphere is casual and relaxing. The atmosphere is similar to Umi's previous position as Executive Chef at Aoyama. He opened his namesake restaurant in November 2019, just a short walk from Gaien-mae station. Sushi lovers took notice when Nakamura began serving tuna from Yamayuki, one of Toyosu Market's top tuna dealers.

The order of the courses varies according to the day, but it usually starts with a soup to whet the appetite. Most sushi restaurants begin with an otsumami (seasonal delicacy), but Nakamura begins with chu-toro nigiri (medium fatty tuna belly). Because the fish has been aged for about five days, the first bite has a profound effect on the guest.

Following the chu-toro, you will be served six otsumami, including chawanmushi and grilled fish, before the sushi courses begin with squid. The following 13 courses of nigiri sushi will include seasonal fish and a variety of tuna. The akamai (lean tuna) is sliced thinly to delicately drape the sushi rice. O-toro (fatty tuna belly) is sliced thicker to cover the palate. Nakamura serves kohada after the tuna and believes the vinegar refreshes the palate.

More information: https://www.tableall.com/restaurant/207

Location: 2-11-11, Minamiaoyama, Minato-ku, Tokyo, 107-0062