In October 2022, I got off at Gaienmae Station on the Tokyo Metro, exited from exit 1b, walked along "Route 246", turned right into a side street, and found the purpose of the day, a restaurant called "Sushi Ryujiro." This restaurant is awarded one Michelin star, has a Silver rating on Tabelog, and is listed among the top 100 restaurants. It is known for its skilled techniques and dedication passed down from a master. The course starts with a tuna sushi and follows with a captivating omakase experience. The chef, Ryujiro Nakamura, trained under the renowned master Mitsuyasu Nagano at Aoyama "Kaimi." Despite feeling distant after not hearing back about a reservation, I managed to secure a cancellation slot through the OMAKASE reservation site. The cozy interior led us to a private-like counter where we enjoyed a course priced at 29,700 yen. The dishes included mushroom ankake, medium fatty tuna sushi, flounder, steamed eggplant with sea urchin, soup with yellowtail and matsutake mushrooms, salmon roe, fried horse mackerel with ginkgo nuts, grilled shishamo, anglerfish liver with fig and sesame miso, and squid sushi. Each dish was a delightful surprise and a perfect match for sake pairing.

The most impressive dish was the early season squid. It was still small in size but had a perfect softness. It paired well with the firm texture and the salt added enhanced the overall flavor. The lively atmosphere in the restaurant always lifts my spirits. The course included new silver leaf fatty tuna, sea bream, matsutake mushroom chawanmushi, conger eel rice, yam with tofu, sweet shrimp liver, fig, herring kudzu noodles, squid, flounder, young sea bream, red meat pickled in the back, fatty tuna, abalone, fresh salmon roe, Murasaki sea urchin, conger eel, egg kappamaki. Sake served was Mitsui no Jyu from Fukuoka.

"Omakase Course 29,700 yen" at Ryujiro in Aoyama is a highly sought-after restaurant known for its unique and creative dishes. The chef, Nakamura Ryujiro, formerly from Kaizoku, offers a mix of traditional Edo-style sushi and innovative small plates. The use of ingredients like ginkgo nuts, matsutake mushrooms, and sea eel creates a one-of-a-kind dining experience. The sushi, featuring generous cuts of tuna, is complemented by vinegared rice with a firm texture. The addition of ingredients like sea urchin and fresh ikura adds to the exquisite flavors. The cucumber-filled kappa maki is a must-try dish. Overall, Ryujiro offers a memorable dining experience that is worth the challenge of securing a reservation. Highly recommended for sushi enthusiasts looking for something new and exciting."

I received an invitation. The appetizers and sushi were delicious. The menu included dishes such as steamed matsutake mushroom and conger eel, sea cucumber with yam tofu and sweet shrimp, grilled white eel from Lake Shinji, and herring kudzu noodles. There were also various sushi dishes like fatty tuna, salmon roe, and sea urchin. The meal ended with a soup and purple sea urchin from Aomori.

Thank you for viewing. I revisited "Sushiryujiro," the Silver Award winner of the Tabelog Award 2023. It is a unique and wonderful sushi restaurant where you can always enjoy delicious sushi in a great atmosphere. The quality of the food and sushi is high, and the overall experience is very satisfying. The menu I had on this day included dishes like "Ginkgo Nuts," "Salted Kettle Tuna," "Amategarei," "Matsutake Mushroom Chawanmushi," "Conger Eel Rice Steamed with Sea Cucumber Intestine," and more. The nigiri sushi was also excellent, with highlights like "Sumiika," "Shunko," "Shimaaji," and various tuna selections. The meal ended with dishes like "Anago," "Tamago," and "Kappamaki," which were all delicious. It was a very enjoyable dining experience, and I look forward to visiting again. Thank you for the wonderful meal.

Ryujiro is always cheerful and fun. The meal was very satisfying with dishes like ginkgo, tuna toro, matsutake mushroom chawanmushi, conger eel rice steamed dish, shrimp with kelp, jelly, grilled eel, ankimo, herring soba, and white sweetfish. The dashi broth was superb. The meal also included squid, young sea bream, yellowtail, lean tuna, medium fatty tuna, small skin, fresh salmon roe bowl, sea urchin, conger eel, bonito, and fatty tuna. I was completely satisfied once again. I always look forward to going there!

Although there has been a slight price increase, Ryujiro offers excellent sushi at a relatively affordable price. Today, I finished in less than an hour. It's wonderful. I look forward to visiting again. Ginko, Honarazumi, Ikaspring, Shunko, Tai, Shimaaji, Katsuo, Hiramugi, Magurozuke, Otoro, Kohada, Namai Ikura, Murasaki, Uni, Anago, Maguro roll, Tamago, Kappamaki

I finally visited after several months due to conflicting schedules and was greeted with the usual energetic welcome that always gives me a boost. The consistently delicious food, with its attention to detail, reflects Ryujiro-san's expertise. The chestnut and matsutake mushroom chawanmushi made me feel the autumn season. Looking forward to my next visit!

Three months since my last visit. This time, I attended the 6:00 pm seating. I was seated in front of Ryujiro-san. The restaurant was bright and lively, filled with smiling faces. We started with ginkgo nuts to welcome the arrival of autumn. The medium fatty tuna was from Akkeshi, Hokkaido. - Miyagi flounder sashimi - Matsutake mushroom chawanmushi - Conger eel rice steamed in a tea bowl We were able to enjoy the remnants of summer and the arrival of autumn, a unique experience only available now. - Sweet shrimp marinated in kelp, served with chilled yuba tofu and nagaimo with agar added for a refreshing taste. - Grilled white eel from Lake Shijiko, which was better than last time but still lacking compared to the same period last year. - Monkfish liver with fig - Herring and kudzu noodle This was a new menu item. The dish featured herring on top of thin kudzu noodles, as regular noodles would be boring according to Ryujiro-san. The broth was delicious and exquisite. Next, we had sushi. The rice was slightly smaller this time. - Squid - Young sea bream - Striped jack marinated - Marinated tuna, fatty tuna - Gizzard shad - Battleship sushi with sea urchin - Medium fatty tuna roll - Salmon roe bowl Soup - Conger eel - Tamago As before, we added kappa maki for the finale. Ryujiro-san's sushi creations were truly delicious and served with a good pace. While I do not know the breakdown of the bill at the restaurant, according to the "OMAKASE" website, the evening omakase course is priced at 31,350 yen (tax included), which is a slight increase of 1,650 yen from the previous price of under 30,000 yen. This is still quite reasonable for such a popular restaurant. Ryujiro-san's dedication continues. I look forward to returning for the winter flavors. Thank you for the wonderful meal.

☆Chutoro Aomori Ohata, Sumi Ika, Striped Horse Mackerel Pickled, Haruko Tai, Tuna Pickled, ☆Otoro, Kohada, Purple Sea Urchin, ☆Anago, Nakaochi Maki, Ginkgo Nuts, Mako Flounder, ☆Matsutake Chawanmushi, Conger Eel Rice, Yamaimo Shrimp Jelly, Grilled Eel, ☆Foie Gras Fig, Herring and Harusame, Ikura Don, Tamago.

Sushi Ryujirou is a restaurant that is difficult to make reservations at. The staff pay close attention to details and are very considerate. The appetizers and nigiri sushi are of a high level of quality. One impressive aspect is the number of apprentices working there. It is clear that the head chef is well-respected. The nigiri sushi, with its perfectly seasoned rice, was a delight to eat. Every bite was filled with happiness. It was delicious. Thank you for the meal.

I visited this restaurant with my usual sushi-loving group of four. The quality of this extremely popular and hard-to-reserve restaurant did not disappoint at all. It was truly impressive. In a sea of trendy restaurants, this place stands out as a trendsetter. Everything was delicious, but the foie gras and engawa were particularly surprising. The service was great, and the restrooms were promptly cleaned after each use. It's difficult to make a reservation, but I would be happy to visit once or twice a year. Completely satisfied! ◎

Once again, meeting up with friends for our regular gathering? It was a delightful and fun time as always. The place was bustling with skilled artisans. The photos may not be great since we quickly snapped them before digging in, but I hope you can still sense the deliciousness. I already want to go back. The surprise of having medium fatty tuna nigiri right away was shocking. The food was amazing, especially the sweet shrimp and sea urchin. Sake pairs well with it, right? The lively atmosphere was the best. The staff, including the master, were all wonderful. And the cost performance was great.

I made a reservation through a certain booking site and visited Sushi Ryujiro after a long time. I chose a private room this time and greeted the staff who I hadn't seen in a while. I was glad to see their dignified and confident appearance. The omakase course with appetizers was delicious, especially the sashimi appetizer. I was a bit worried when the appetizers turned into sushi, but there was no need to worry at all. Everything was delicious and beautifully presented. They also offer additional items, so those who like to eat a lot will definitely be satisfied! I will definitely visit again. Thank you for the meal!

"Sushi Ryujiro" dining log 4.29 Tabelog Award 2023 silver Tabelog Sushi TOKYO Top 100 2022 Everyone knows the extremely popular and difficult-to-reserve restaurant. Let's enjoy a wonderful Ryujiro theater tonight. Starting with fried eggplant and Manjuya peppers, summer is all about eggplant, right? The broth is also excellent and calms the hungry stomach. As always, please serve me one piece at a time. Medium fatty tuna from Oma, Aomori 89.2kg. It perfectly matches Ryujiro's crispy shari. The Oma tuna has been increasing in quality since before Obon. Choshi, Chiba's fresh tuna with salt or soy sauce. It's incredibly delicious. This is my third time this month having this fresh tuna sashimi, and the aging process is perfect, making it sweet and by far the most delicious. Miura Peninsula's Sakishima octopus with seaweed salt and wasabi, rich in flavor and incredible aroma. It goes well with cold sake. Chawanmushi made with clam broth and topped with seaweed paste. Excellent umami! The eyes of my dining companion are filled with hearts. Steamed rice with steamed abalone from Ohara, Chiba. The abalone's richness, umami, and liver flavor are outstanding. Hokkaido's Hokkigai with fruit tomato and vinegar jelly. The grilled Hokkigai's sweetness and the acidic jelly are a perfect match. Shimanto Lake's natural eel with nori is crispy on the outside and tender on the inside. My dining companion, who loves eel, is surprised and enjoying it. Salmon roe maki, moist and incredibly flavorful. White squid with a delicate knife cut, rich in sweetness. Masunosuke, moist and rich in flavor. I enjoy the lingering aftertaste. Botan shrimp, sweet. Spring red snapper, Sagoshi. The Sagoshi has a wonderful aroma. Marinated red snapper, with a weak aroma but incredible umami. I'm mesmerized by Ryujiro's sushi-making skills. Otoro, the eyes of my dining companion are filled with hearts again. The gentle fat's umami is irresistible. Small fin, delicious. Too delicious! The small fin's aging and shari are unbelievably good. I'm sure my eyes are hearts too. Broth made from fish bones, a masterpiece packed with various flavors. Hokkaido's Bafun Uni, a mountain of rich and sweet Uni, is truly the best. Anago, crispy and hot. Tamagoyaki added, hiragai and kappamaki. Thank you for the meal. Once again, I enjoyed a wonderful Ryujiro theater. It's a super hard-to-reserve restaurant, but it's a sushi restaurant I want to visit regularly.

Eggplant, Manjuya pepper, Ougara seaweed, Miyagi Prefecture Matsukawagarei, Miura Peninsula Sajima steamed abalone, fruit tomato, Ishigaki shellfish, Pacific herring, eel, squid, bonito, shrimp, masunosuke, red meat, otoro, sea urchin, egg, and kappa roll. The food is still good now, but I feel like I had a conversation with the head chef more often back when the restaurant first opened.

In August, Ryuujiro-san served a variety of summer-friendly dishes such as simmered abalone, flavorful chawanmushi, and tomatoes with a hint of acidity. The sushi was also excellent, with perfectly balanced fish and rice. Overall, it was a satisfying night. The menu included fried eggplant and shishito peppers, toro sushi, simmered flounder, steamed abalone, fruit tomato and Ishigaki clam simmered dish, natural eel sushi, white squid, young sea bream, button shrimp, marinated masunosuke, fatty tuna, surf clam, sea urchin, conger eel, and egg omelette.

Lunch omakase: • Deep-fried eggplant and shishito peppers in broth • Aomori tuna belly • Flounder • Octopus • Seaweed chawanmushi • Abalone • Ishigaki shellfish • Herring • Freshwater eel • Firefly squid • Young sea bream • Botan shrimp • Bonito • Trout roe • Lean tuna • Fatty tuna • Koshinohara • Clam broth • Sea urchin • Conger eel • Egg

- Sushi - Nasu and Manjutogarashi no Shinsashi (Eggplant and green pepper marinated in dashi) - Aomori prefecture 97kg tuna, medium fatty tuna - Chiba Choshi sashimi - Miura Peninsula octopus - Nori chawanmushi (steamed egg custard with seaweed) - Chiba Ohara steamed abalone - Fruit tomato and Ishigaki clam. The sweetness of the tomato and Ishigaki clam was unexpectedly cancelled out, which was disappointing. - Herring. Delicious. - Shimane prefecture Lake Shinji natural eel. Also quite delicious. - White squid - Kazuko (type of fish) - Botan shrimp - Marinated trout - Mackerel roe, sagoshi. Flavored with Japanese leeks, very delicious. - Marinated red meat - Otoro. The strong aroma of the back kitchen's kabayaki (eel grilled with soy sauce) interfered with enjoying the aroma of the otoro, which was very disappointing. - Ko-hada (type of fish) - Hokkaido purple sea urchin - Anago (conger eel) Additional: - Kappa maki

Sushi Ryujiro I had always wanted to go to Ryujiro-san, so I went there for an OMAKASE meal after managing to get a last-minute reservation. The staff were all friendly and made the dining experience very enjoyable. There seemed to be a lot of foreign customers. The meal consisted of sushi, a side dish, more sushi, a soup, and tamagoyaki. The kohada was incredibly beautiful and delicious! The side dishes were all excellent and tasty, with the simmered herring being a personal favorite. The portion sizes were just right, and we didn't opt for any additional toppings this time. Everything we ate was fantastic. I would love to visit again. Thank you for the wonderful meal. Menu: - Deep-fried eggplant and shishito peppers - 135kg Bluefin Tuna from Aomori Prefecture - Flounder sashimi - Octopus boiled in salt from Miura Peninsula - Nori chawanmushi - Steamed abalone with Koshihikari rice - Simmered herring - Eel from Shimane Lake - Bigfin reef squid with seaweed salt - Button shrimp - Kasugodai fish - Bonito - Masunosuke fish - Marinated tuna - Fatty tuna - Purple sea urchin from Aomori - Arajiro fish - Conger eel - Tamagoyaki Address: 1F ARISTO Minami-Aoyama, 2-11-11 Minami-Aoyama, Minato-ku, Tokyo Phone: 03-6384-5865 Business Hours: [Tue-Sat] 12:00-14:00, [Mon-Sat] 18:00-23:30 Three rounds starting at 12:00, 18:00, and 20:30. Closed on Sundays and public holidays. Visit Food Log Rating: 4.29 Price Range: ¥30,000-¥40,000 #meal #dinner #Tokyo #gourmet #TokyoGourmet #TokyoFood #instafood #sushi #sushigram #food #Ryujiro #SushiRyujiro #Gaienmae #GaienmaeGourmet #ShibuyaGourmet #Shibuya #ShibuyaDinner #AoyamaGourmet