Hiroo Sushi Ryogetsu Tabelog 4.03 Price 35,000-45,000 "A unique Japanese sake pairing and exquisite dishes and sushi, the best place to enjoy" Located about a 10-minute walk from Hiroo Station, this restaurant opened on November 4, 2019, at the former location of Sushi Kokuhaku in Hiroo and has become increasingly popular, making reservations harder to come by ☺️ The head chef, Iwakazunori Maeno, is still young at 31 years old. He trained at "Sushi Takumi Masa" and then traveled to visit producers, toured different regions, and trained for about a year at the three-star Chinese restaurant "Chazenka". The restaurant offers a selection of sake paired by a sommelier from "L'Effervescence"! By the way, the name of the restaurant is a playful rendition of the owner's grandfather's name, splitting "akira" into "Ryogetsu," showcasing a mischievous side. This was my fourth visit during a private party in February. [Atmosphere] The counter has about 8 seats, and the white wooden L-shaped counter is fantastic ☺️ The head chef is always very attentive, from explaining the dishes to caring for the guests, and the sommelier is also a wonderful person. I hope that humble attitude remains unchanged forever. [Food] I will list the menu for this visit below. I have marked with ○ and ◎ those that particularly impressed me ☺️ ------------------------------------------------------- ○ Abalone ○ Tiger pufferfish shirako / sea bream broth ◎ Sado Island, Niigata, Bluefin Tuna ○ Sea urchin liver ◎ Karasumi with Kyoto-style miso ◎ Amakusa cutlassfish straw-grilled ○ Nori soup / softshell turtle broth ○ Medium fatty tuna from Katsuura ○ Otoro ○ Pickled fish ○ Mud-dyed cuttlefish ◎ Steamed sushi of blackthroat seaperch ○ Sea bream from Imabari ○ Mackerel from Ehime ○ Sayori ◎ Shirasudai from Kushimoto, Wakayama ○ Masunosuke from Hokkaido ◎ Steamed crab sushi, Sado Island, ark shell ○ Purple sea urchin ○ Simmered conger eel ○ Dried gourd roll ball ------------------------------------------------------- [Price] The sake pairing with over 20 types of Japanese sake was just under 40,000 yen! With this amount of sake and course, it is totally worth it!! [Reservation] You can make reservations on the online reservation site OMAKASE, but it can be quite challenging. Keep an eye out for cancellations. If you have visited the restaurant once, they will consider making reservations for your next visit ☺️ [Summary] Once again, it was an amazing hospitality and a variety of dishes. A restaurant like this, which pairs each dish and sushi with a unique type of sake, is truly one of a kind. If you love Japanese sake, this is a must-visit place ☺️ It was very delicious! Thank you for the meal!! Looking forward to the next visit‍! #Gourmet #TokyoGourmet #HirooGourmet #Gourmet #TokyoGourmet #HirooGourmet #Dinner #TokyoDinner #HirooDinner #Sushi #TokyoSushi #HirooSushi #Sushi #TokyoSushi #HirooSushi #UmeLogTokyo #UmeLogFish #Follow #Want to connect with gourmet lovers #Want to connect with gourmet lovers #Want to connect with gourmet lovers #Want to connect with those who love delicious food #Want to connect with sushi lovers #Want to connect with sushi lovers #foodie #foodporn #SushiRyogetsu #Rice #TokyoRice #sushi ===========

He is still young but has an overwhelming skill in preparing fish. He sources good ingredients from all over the country, but it's not just because of the good sourcing, it's the skill of the head chef that makes the sushi deliciously. With the sudden addition of three apprentices, he manages to supply many people with exquisite sushi in just two rounds. From Chiba Obara black abalone to Amakusa red sea urchin with strawberry simmered in syrup, black abalone sashimi, Ehime's Shiroamadai from Mr. Fujimoto, mackerel sushi with sweet vinegar-cured beef skin on the outside, new salmon roe, grilled botan shrimp with three-star soy sauce from Wakayama, dashi of simmered conger eel with kelp, medium fatty tuna in salt kettle, lean tuna in salt kettle, Oma bigeye tuna, fresh squid, sand borer steamed sushi with homemade ponzu, Amakusa horse mackerel with nerves removed, Akashi blackthroat seaperch, Tokushima white amadai, Amakusa direct delivery horse mackerel, hairy crab steamed sushi with basil for fragrance, kohada, Awaji Yura red sea urchin roll, Anago from Tsushima, Hokkyokugai, golden snapper, Nagasaki's undecided bonito belly, egg roll made with scallop paste, transparent soup with eel dashi, as you drink it you can feel the gelatinous quality of pike conger, truly the work of a master. From the classic grilled botan shrimp to white amadai, new salmon roe, oh man, it's so delicious.

A popular sushi restaurant in Hiroo where the young master crafts delicious appetizers and nigiri with high quality. The ingredients are sourced from Toyosu as well as carefully selected direct deliveries from various regions. They also pay attention to condiments, using vinegar and soy sauce from the owner's hometown of Wakayama Prefecture. The restaurant is called "Ryogatsu," pronounced as "Akira." The name is derived from the grandfather's name, Akira, to remind them to stay humble. I visited after 4 months and once again enjoyed the delicious appetizers and nigiri, creating a sense of bliss. Some of my favorites were the strawberry-cooked red sea urchin, seared button shrimp, mini rice bowl with salmon roe, and steamed blackthroat seaperch. The nigiri included medium fatty tuna, fatty tuna, Spanish mackerel, and red snapper. Overall, the experience was delightful with dishes like steamed black abalone, red sea urchin, abalone sashimi, white snapper, mackerel sushi, salmon roe mini bowl, seared button shrimp, conger eel soup, medium fatty tuna, fatty tuna, marinated red tuna, fresh squid, steamed blackthroat seaperch, sand borer, Spanish mackerel, white snapper, horse mackerel, and steamed hairy crab sushi.

In July, Yoshitsuki's sushi restaurant impresses with its excellent preparation and variety of dishes, leading to the highest customer satisfaction. They offer red sea urchin from four different regions, abalone served steamed, sliced, with its liver, and seared, and grilled bird clam with its liver. Additionally, they serve white sea bream, huedai, striped horse mackerel, demon horse mackerel, shinko, and more, making it a truly divine experience. The menu includes steamed abalone, strawberry simmered in amakusa red sea urchin, sliced abalone, grilled white sea bream, seared bird clam with ponzu sauce, seared button shrimp, eel soup with conger eel, nigiri sushi with medium fatty tuna and fatty tuna, squid, blackthroat seaperch, steamed sushi with huedai, striped horse mackerel, ishigaki clam, demon horse mackerel, steamed hair crab, and new herring, among others. They also offer additional items like Japanese butterfish, red sea urchin from Ehime, and toro taku half.

⭐️ Button shrimp and hairy crab shabu-shabu with oyster broth at Roumier Reclasse is quite delicious. The tuna melts in your mouth. Unfortunately, I had to leave halfway through for some reason, so I want to revisit and eat everything. The wine was also very tasty. Delicate and elegant flavors like that of a refined young lady.

Revisited the restaurant. I was surprised to see that there are now several apprentices, whereas in the past it used to be solely run by the head chef. This change has also led to a significant increase in prices. Back then, during a private event, we joked about winning the Tabelog Award in 2024, and it actually happened. However, the course menu itself hasn't changed much. While it's commendable that the quality hasn't diminished despite the increase in staff, I was hoping to see more refinement and evolution. Given the tough times for fish supply, I left feeling somewhat unsatisfied.

It's been a while since I had sushi in Tokyo. Sushi preferences can vary from person to person, so it's hard to evaluate on my own, but I really liked this place. The timing of the sushi and appetizers was good, and the balance was nice. The Japanese sake they served was also delicious. They had a variety of unique and classic sushi options, which made it very enjoyable. The service was polite and friendly, without any tense atmosphere, making it a casual and enjoyable sushi restaurant that I like. I would love to go back here if invited again.

I visited Sushi Ryogatsu (Akira) half a year ago after being invited by a regular customer. The owner, who was only 28 years old at the time, opened his own restaurant on the site where "Sushi Kokushiro" used to be. The head chef has trained at Sushi Takumi Masaya Ozasa, as well as at the Michelin 3-star restaurant Chazenka, and the restaurant has now become difficult to reserve. The place was selected as one of the top 100 sushi restaurants in Tokyo in 2022 by Tabelog. Some of the dishes I enjoyed included steamed black abalone from Chiba, sea urchin from Yoichi, raw abalone, skipjack tuna from Imabari, honmiru shellfish from Aichi, grilled mill shellfish, oysters from Ehime, charcoal-grilled peony shrimp, steamed sushi of blackthroat seaperch, white sea bream, katsugo, horse mackerel from Amakusa, steamed sushi of hairy crab, shinco 7-layer pickles, red sea urchin from Obama, eel sushi with egg roll, hokkaido scallop, dried gourd roll, cucumber roll, and more. Overall, I was impressed by the chef's personality and the attentive service of the staff. The highlight for me was the shinco 7-layer pickles and the red sea urchin from Obama, which were exceptionally delicious. I would love to visit this restaurant again if I have the chance. Thank you for reading until the end! Your likes, follows, saves, and comments are greatly appreciated and will motivate me in the future. Thank you!

This is a review for July 2023. The seasoning brings out the deliciousness of the ingredients, the sushi is beautifully crafted with a perfect balance of flavors, and the vinegar accentuates the taste. The variety of dishes is impressive, each one served with passion and dedication. The total cost was around 40,000 yen for the course menu with drinks included, and the dining experience lasted about 2 hours. Here is a detailed breakdown of the dishes: Appetizers: - Black abalone from Chiba ★★★ - Horse dung sea urchin from Yoichi ★★★ - Abalone meat ★★★ - Bonito ★★★★ - Local mirin from Aichi ★★ - Mirin innards ★★ - Oysters from Ehime ★★★ - Botan shrimp ★★★★ - Ark shell ★★★ - Nigiri: - Chiaigishi tuna from Shiogama ★★★ - Otoro tuna from Shiogama ★★★ - Mud-splattered squid ★★ - Throat blackthroat seaperch sushi ★★ - Indian threadfish ★★★ - Genuine fish bonito from Ehime ★★★★ - White sweet snapper from Tokushima ★★★★ - Horse mackerel from Amakusa ★★★★★ - Steamed sushi with hairy crab ★★★ - Kogare from ★★★ - Natural carabiner ★★ - Red sea urchin ★★ - Conger eel stick sushi ★★★ - Egg ★★

This was my 4.5th visit to this place. It's always clean and delicious, but on this day, it tasted even better. From delicate appetizers to sushi, everything was delicious. The tuna was great, as well as the horse mackerel, shrimp, and the sea bream was incredibly delicious. It's the kind of deliciousness that makes you want to bow your head and ask for another piece.

**Must Go Here!** A sushi experience that is truly unforgettable! The young chef, with exceptional creativity and innovative ideas, mesmerizes guests and food enthusiasts from all walks of life. The presentation of dishes, along with the skilled craftsmanship, is truly captivating. Every ingredient is awe-inspiring from start to finish! The aroma and taste of the rolled seaweed sushi is particularly heavenly. Exclusive steamed sushi and seasonal side dishes add to the sublime experience. Enjoy a blissful time with premium sake. **Course Notes:** "Chef's Choice Course (30,000 yen) *Tax included, price may vary." Notify in advance if there are any ingredients you dislike. Please note that there may be some inaccuracies due to memory and note-taking limitations! The following content is for reference only. ----- Starting with abalone, sea urchin, two types of incredibly fresh sashimi, and live oysters stealing the spotlight. Transitioning smoothly from beer to sake, the appearance of botan shrimp and hairy crab enhances the enjoyment of sake... before the sushi-making begins. The confidence shown in the three types of tuna was impressive. The steamed sushi of nodoguro was a new sensation! The sushi, overall, was thick and outstanding, with the mackerel leaving a lasting impression. The rolled sea urchin is a must-try delicacy. The highlight of this meal was undoubtedly the "rolled seaweed sushi" until the very end! Depending on your appetite, you can request items like torotaku rolls. Ending with a rich and deeply sweet tamago, the overwhelmingly delightful sushi journey lasted about 2 hours. Perfectly satisfied! ----- **Reservation Difficulty: ★★★★☆** Strictly by introduction only. Reservations are only available to regulars from the old system or those approved by the chef. **Closing Remarks (Additional Notes):** As mentioned, reservations for first-time visitors are not accepted. Gratefully, I was able to dine here through a connection from a business partner. The relaxed atmosphere is also appreciated. Beware of overindulging in the excellent selection of sake and wine!

I visited for the first time. The food was delicious and the service was good. The way they cooked the clams and shrimp was wonderful. The sea urchin was also amazing. They adjusted the portion sizes for us, so we were able to enjoy the meal without feeling too full. The tenjiku daikon at the end was a first for me, and I understand why it's so popular.

I visited Sushi Ryotsuki in Ebisu. The restaurant is located on the first floor of a building near the Ebisu 3-chome intersection, about a 10-minute walk from Hiroo Station Exit 1. I visited for the evening course, starting with appetizers and then nigiri sushi. Here is the content of the course I had that day: - Appetizers: 1. Steamed abalone from Yamaguchi Prefecture, served warm. It was large, tender, fragrant, and full of umami. 2. Abalone broth with sea urchin in a strawberry-like dish. 3. Thinly sliced raw abalone with sudachi. 4. Smoked bonito from Kesennuma, served with condiments. 5. "Mizuhou" brand oysters from Nishio, served with wasabi and salt. 6. Abalone liver with ponzu sauce. 7. Firefly squid marinated in April. 8. Grilled large button shrimp with three-star soy sauce. 9. Clam broth with this kokumaki dish. - Nigiri: 1. Chutoro with a tangy flavor, served with warm rice. 2. Otoro with a high temperature shari. 3. Lean tuna marinated. All the sushi was delicious, with fresh ingredients and beautiful presentation.

Today's meal at Yoshitsuki was delicious as always. The appetizers of abalone, hairy crab, horse mackerel, oysters, sea urchin, marinated firefly squid, grilled spot prawns, and clam soup with conch were all outstanding. The nigiri sushi, particularly the saury tempura, was excellent. Although there wasn't a suitable option for eel nigiri, the eel roll was a good alternative. Thank you for the meal, Chef Maekawa. #Gourmet #Sushi #Hiroo #ByReservationOnly #StaffEnjoyedDeliciousMeal #That'sAllFromTheScene

I had heard rumors about this place, but finally made my first visit. The appetizers were abundant, and the grilling technique was particularly outstanding. The skin of the bonito was crispy, and the shrimp was surprisingly delicious. The eel wrapped in egg at the end was also a flavor that made me want to eat more. The chef was very friendly, and the atmosphere of the restaurant was very comfortable. It was clear that they put in a lot of effort to stand out from other places. I definitely want to go back again and continue to support this restaurant. Thank you for the meal! Steamed abalone with soft-shelled turtle broth, hairy crab, bonito grilled with straw, ankimo, octopus marinated like firefly squid, salmon roe rice, button shrimp and clam broth, nigiri sushi with medium fatty tuna, large fatty tuna, marinated lean tuna, Japanese flying squid, white sea bream, sandfish with wood sorrel, steamed crab rice, horse mackerel from Kumamoto Amakusa, natural carabineros shrimp from Tokushima, red sea urchin from Obama, eel wrapped in egg.