Sushi Ryujiro

Ryujiro Nakamura’ open-hearted character keeps the mood bright in this vibrant, full of laughter restaurant. The fish is flavoursome, the staff youthful and energetic. Rice is seasoned with red vinegar made from sake lees to keep the focus on the tuna. The omakase is original in presentation yet respectful of the traditions taught by his mentor. It begins with nigiri sushi of medium-fatty tuna and ends with soup stock-flavoured thick omelette roll. A good beginning and an end are vital in all things.

• A counter carved from Kiso hinoki, unusually thick, chosen as a statement piece and a bit of superstition.
• A personal origin story baked into the room, the restaurant sign was handwritten by the chef's mother.
• A second, private room service for up to six guests, with a sous chef preparing sushi away from the main counter.

• Tuna from Toyosu specialist dealers, presented in a deliberate progression from chutoro to leaner and fattier cuts.
• Red vinegar rice, seasoned to keep the focus on tuna rather than sweetness.
• Uni, chosen for clean ocean sweetness, used as a high point in the nigiri run.
• Dashi scented tamago, served as a closing note, richer than the usual omelette and set up like an ending chord.

Omakase only, built around tuna and a rice seasoned with red vinegar made from sake lees. Typical flow starts with chutoro nigiri, moves through seasonal otsumami and nigiri, and finishes with a thick omelette roll flavored with soup stock. Reservation services list a lunch nigiri only course at JPY 29,000 and an omakase course at JPY 42,500 (fees may apply depending on the booking channel).