Ryuzu
Tokyo, Japan
∗2 Stars
The Experience
From Michelin Guide
Dialogue with the culinary traditions of Japan led the chef to use Japanese ingredients and utensils. He particularly adopts the seasonal expressions and the sharp, clean cut of Japanese knives in his unique approach to French cuisine. In spring, the chef offers white asparagus bavarois; in summer, sweetfish croustillant; in autumn, mushroom tarts; and in winter, truffle tarts. Speciality prix fixe menus place the accent on seasonal ingredients.
Unique Things
From Visitor Experiences
What makes it distinctive
- A watchmaker’s metaphor: The name refers to the crown of a watch, the kitchen and service are described as moving with clockwork precision.
- Chef Ryuta Iizuka’s path: Opened 1 February 2011, after roles in Joël Robuchon’s group and stages at two and three star restaurants in France.
Ingredient Stars
From Visitor Experiences
Signature ingredients and sourcing
- Produce from Niigata Prefecture: Ingredients linked to chef Ryuta Iizuka’s native Niigata, used as a recurring seasonal thread.
- Vegetables from the Noto region (Ishikawa Prefecture): Seasonal vegetables that ground the menu in Japanese produce.
Menu & Pricing
Current Offerings & Prices
Menus
- Menu Déjeuner, ¥12,000
- Menu Dégustation, ¥24,000
- Menu Ryuzu, ¥32,000