"On April 2023, I visited 'Sushi Ryusuke' in Ginza for dinner. Despite the initial hesitation, the unforgettable experience is etched in my memory. Dragonfly squid namero is a delicacy that captures the essence and savory aroma of firefly squid. It stands out among the offerings during this season, with its meticulous preparation enhancing the flavors. Summer truffle with flounder, a specialty at 'Sushi Ryusuke,' combines the richness of truffle and truffle salt with the delicate white fish. Shaving the truffle releases an enticing aroma, allowing one to savor it even before tasting. Whale tail sashimi, generously sliced and served with ginger soy sauce, melts in the mouth, offering a luxurious texture and remarkable taste. Grilled abalone provides a crispy texture, with the heat enhancing the fragrance of seaweed and bringing out a noticeable sweetness. Sea urchin chawanmushi is a delight, with the presence of horse dung sea urchin adding a pleasant sweetness when combined with the egg's richness. The crab cream croquette, though small, is packed with crab and incredibly delicious. Cherry salmon, with its intense umami, disappears upon entering the mouth, leaving behind a lingering taste of richness and sweetness. Red cuttlefish, with the refreshing acidity of vinegar and a chewy, thick flesh, overflows with sweetness. The lean tuna from Tsuruga Bay in Fukui Prefecture is tender and exudes a delightful aroma with each bite. Medium fatty tuna captivates with its lingering umami, while fatty tuna, with its low melting point, instantly melts in the mouth, revealing a slow and intense flavor. Dragonfly squid, served as namero, was so delicious as a side dish that I decided to have it as sushi. The direct experience without seaweed in a gunkan style allows the fragrance and flavor to be more pronounced and enjoyable. Fin with shiba-ebi oboro (shredded shrimp) provides a wonderful contrast of flavors, with the sweetness of oboro connecting the acidity of the fin and the saltiness of the shari (sushi rice). Northern purple sea urchin from 'Hadate Suisan,' a prized auction item at 'Sushi Ryusuke,' impresses with its mouth-melting texture and lingering aroma. Boiled clams are presented in nigiri form, offering a burst of umami with each chewy bite. The shrimp sushi, with a new preparation involving boiling and soaking in shrimp broth, retains the umami of the shrimp while providing a delicious experience. Eel sushi, defaulting to a 50-50 mix of salt and sweet soy glaze, is a delightful pillow of fluffy eel, capturing the original aroma and flavor. Tekkamaki, using all parts of the tuna available that night—lean, two types of medium fatty, and fatty tuna—provides a delightful four-color experience. 'Bite' is the key to enjoying tuna, and this tekkamaki exemplifies that. To our surprise, it was the default in the course. Additionally, a rare offering for the evening was 'water octopus,' requested by other patrons. Its pristine white flesh had a pleasant chewiness and robust umami. The tamago sushi, a signature style with the fragrance of shrimp, presented a refined and delightful end to the meal. It was a rare and satisfying experience at 'Sushi Ryusuke,' a place that opens only on Saturdays."

The other day, I visited a sushi restaurant in Ginza that I had been curious about for a long time! This place is ranked among the top 100 restaurants and has earned a bronze award, making it quite popular! The interior was very beautiful, the service was excellent, and all the sushi and dishes were delicious! I truly felt it lived up to its reputation as a renowned restaurant! I will definitely visit again!

The restaurant I was curious about. They offer a 33,000 yen chef's choice course. I saw a review from someone else mentioning that they were denied taking photos, so just to be sure, I asked if it was okay to take photos, and they said it was fine as long as the sound was muted. There was a period of about a month where taking photos was not allowed due to potential complaints. The dishes included edamame, flounder with truffle, grilled mackerel with frost, blowfish milt, sea urchin and flying fish roe steamed egg custard, crab cream croquette, marinated spot prawns, firefly squid, red clam, medium fatty tuna, fatty tuna, scallop (replaced with mackerel due to allergy), purple sea urchin, cooked clams, boiled horsehair crab, and eel with sauce and salt. Additionally, there was a red vinegar and rice vinegar roll, a miso soup with added purple sea urchin, and additional servings of medium fatty tuna, fatty tuna, and purple sea urchin. The purple sea urchin from Aomori Prefecture was sweet and melt-in-your-mouth. I particularly enjoyed the red vinegar roll. It was delicious. Thank you for the feast.

It's been a year and a half since I last visited Sushi Ryusuke. For me, it's not just a meal, but also a learning experience. First, we started with the white shrimp and sea bream with sake lees. This is perfect for sake lovers, although I can't drink. Then, we had the signature dish of this restaurant, the flounder with truffle. Wait, was it flounder or pine bark? Either way, it was delicious. The exquisite appetizers kept coming: steamed egg custard with shirako and squid ink, abalone with seaweed, crab cream croquette, and the delicious tuna, which was sourced from Toi, Hokkaido, by Yamayuki, weighing 145.0 kg. The contrast between the lean, medium fatty, and fatty tuna was beautiful. We had two types of lean tuna that day: simple zuke and zuke with hot water. The bright red color of the tuna speaks to its high quality. After tasting this tuna, I want to hear more about sushi. It was that amazing. The medium fatty and fatty tuna were even better. This was undoubtedly the best tuna I've had in 2022. Perfect tuna. As expected from Ryusuke and Yamayuki. The squid, kohada, and shrimp were served with two types of rice. The white rice accentuated the flavors of the leaner toppings. The delicious sea urchin was from Bafun. The salmon roe and conger eel were seasoned with salt and sauce. Of course, the conger eel was from Ueken. The delicious finale was a luxurious futomaki roll made with various parts of the amazing tuna we had earlier, and a kappa maki roll made with two types of rice. The red and white contrast was beautiful. The soup and dessert were also delicious. Thank you for the wonderful meal.

I've been to Sushi Ryusuke-san for lunch a few times, and I'm really satisfied with the experience. Lunch is only available from 12:00 on Saturdays. The variety and quality of the dishes are excellent, including new ginkgo nuts, flounder, goldeneye snapper, squid, grilled mackerel with miso, lean tuna, fatty tuna, kohada, sea urchin, salmon roe, crab cream croquette, flatfish, ark shell, marinated mackerel, white shrimp, shrimp, conger eel, tuna roll, and tamagoyaki. The attentive service and enjoyable conversation by Chef Tamayama made the atmosphere very pleasant, and time flew by quickly. I definitely want to visit again soon.

Visited Sushi Ryusuke in Ginza for the first time. Descended the stairs leading underground to reach the restaurant. Inside, there are only six seats, creating a very tranquil atmosphere. The chef greeted us warmly, and the omakase course (33,000 yen) began. Here's the sequence: - Appetizers - - Aomori's Rock Mozuku (seaweed) - Flounder with Truffle Salt - Grilled Conger Eel - Bonito - Octopus with Flying Fish Roe - Crab Cream Croquette - Sushi - - Gizzard Shad - Grilled Squid - Bluefin Tuna from Oma, Aomori - Medium Fatty Tuna - Fatty Tuna - Simmered Clam - Purple Sea Urchin - Salmon Roe Bowl - Shrimp - Grilled Conger Eel with Salt and Sauce - Tuna Roll - Soup - - Clear Soup with Greens Among the appetizers, the grilled conger eel was particularly delightful with its rich flavor and charcoal-grilled essence. The octopus was exceptionally tender and memorable. The crab cream croquette was sweetly savory and satisfying. As for the sushi, "impressive" would be the apt description. The fish slices were generous, leaving a lasting impression in the mouth. The sushi rice was well-balanced, complementing the toppings perfectly. The grilled squid and red tuna were notably robust and memorable. The final tuna roll filled the mouth with satisfaction. The chef provided attentive service in the serene ambiance, conveying a sense of cherishing each customer. It was a thoroughly enjoyable experience, and I look forward to returning. Thank you for the wonderful meal today.

I went to Ryusuke-san's place, which was hard to get a reservation for, but luckily got in because someone canceled. It was amazing! As you can see from the photos, everything was superb. The sushi rice was meticulously prepared, adjusting its temperature according to each topping. The tuna was outstanding, from lean to fatty cuts; personally, I loved the marinated ones. Uni was exquisite, melting in your mouth. The salted and sauced conger eel was fantastic. The finale, a tuna roll, was unbelievably good. There was more tuna than rice, which was surprising but delightful. It was an incredible dining experience. I'll definitely come back. Thank you for the meal!

I had a delightful sushi experience at a counter-only restaurant where the owner and I chatted away while enjoying our meal. Due to the pandemic, there were fewer customers, but the sushi was superb, with the rice seasoned differently to complement each topping. I look forward to visiting again.

I had delicious sushi at Sushi Ryusuke located just off the main street in Ginza. The restaurant is adorned with a beautiful single-board counter, seating only 7. Among the memorable items on the menu were: - Flounder with truffle topping (served with truffle salt): A unique and intriguing combination of flounder and truffle. - Crab cream croquette: A bite-sized delight with a strong presence of crab that disappeared in an instant! - Tuna: Tried akami, chutoro, and otoro. Especially chutoro and otoro melted in the mouth instantly, leaving a rich and delightful taste. - Conger eel: Enjoyed in two ways (with claw and with salt). Both were light and fluffy, but I preferred the claw style. There were many more items, all of which I enjoyed. The chef's attention to detail, passion, and careful work were evident as he changed the shari (sushi rice) using white and red vinegar to match the sushi toppings. I savored every bite and was impressed. I will definitely visit again. ※ Instagram account: gurugurumeme - Feel free to check it out! ♡

【2022 Bronze】【2021 Top 100 Restaurants】I visited "Sushi Ryusuke," a restaurant in Ginza run by Ryusuke Yamane, who trained at Kyubee for 8 years and worked at Sushi Ichi. The lunch course is available only on Saturdays and is always fully booked, so I visited on a reserved evening. Located near Shimbashi Station, it's in the basement floor B1 across from a Spanish bar, making it relatively easy to access. Similar to Kanazaka-san, Yamane-san is also from Chiba. While many sushi chefs from Kyubee have their own shops, this one stands out for its uniqueness, so my expectations were high. □ Omakase Course: ¥30,000 + Sake: ¥36,600 ◆ Hatsuson 1 go, Soramame, Truffle-covered Hiramono with Truffle Salt ○ Hotate no Isobemaki, Mejimaguro Sashimi, Komochi Yari Ika, Tsume, Kani Cream Croquette, Salt Nigiri ◇ Kobako, White Vinegar, Slightly Sweet ○ ◆ Ishikawa Kaga Tombo 1 go ◇ Sumi Ika, Salt and Vinegar Tangerine ◇ Wakayama Nachi Katsura Tuna (Yamayuki), Red Vinegar Mix of 3 Types ◇ Chu Toro ○ ◇ O Toro ○ ◇ Hoso Iwashi Kannuki, Takeoka ○ ◇ Ba Fun Unidan, Ogawa ◇ Aoyagi no Kobashira Gunkan ◇ Kuruma Ebi, Salt Steamed ◇ Anago, Tsume and Yuzu Salt ○ ◇ Tekkamaki ○ ・ Aosa Miso Soup ◇ Tamago and Kamisan's Behind the Building or rather, on the street in front of Kiyota-san's, I initially went to the wrong building with no sign. The bar's mama-san kindly directed me to the correct place. Yamane-san, from this restaurant, surprised me by revealing he's from the same neighborhood as my home. The ingredients, especially the tuna and sea urchin, are of high quality overall. The finishing touch, similar to the aroma of the pickled ginger, features a gentle flavor with a hint of acidity and sweetness. The shari (sushi rice) is on the softer side than expected, with a delicate balance that leaves just enough graininess in the rice. Overall, the impression of the sushi is one of exquisite balance.

(Note: Due to the extremely small portion sizes ordered, the appearance may differ from the original sushi presentation.) Deep-fried ginnan (ginkgo nuts), matsukawa-garei (flounder), truffle, truffle salt, saikyo-grilled sawara (Japanese Spanish mackerel) from Yoichi, buri (yellowtail) with spicy daikon radish, shirako (cod milt), white truffle, white shrimp, kuchiko (Japanese baby crab) with salted roe, crab cream croquette, kobashira (surf clam), sumiika (Japanese squid), confused bonito from Toyama, sea urchin, kelp, sweetfish (salted), sweetfish (sweet sauce), rolled omelet. The sushi was delicious with almost no flaws. The explanation of the sushi toppings was also interesting. There was also an amusing twist where one of the diners was celebrating a birthday and was treated to cake, making the experience enjoyable.

I went to a popular restaurant in Ginza with a reservation. The underground place has only a counter and is quite small. It might feel cramped when it's crowded. Surprisingly, they asked if I wanted to take photos before starting, but they immediately declined when I asked. This marks my first time posting a food review without pictures. Here's what I had: - Ginnan Matsukawakarei (Truffle-sprinkled salt-grilled tilefish milt) - Shirotruffle Toyama Shiroebi (White truffle with white shrimp) - Tai no Sake-Dotou (Sea bream with sake lees) - Kani Cream Croquette (Crab cream croquette) - Kohada Sumi Ika (Salt-baked kohada and cuttlefish) - Maguro Chutoro Otoro Meikatsuo (Tuna: medium fatty, fatty, and seared bonito) - Uni, Kuruma Ebi, Anago (Sea urchin, prawn, conger eel) - Ikura Futomaki (Thick roll with salmon roe) - Tamagoyaki (Japanese omelette) - No dessert was offered. I went shortly after opening, and it wasn't crowded, so it didn't take too long. Despite high ratings, I can't understand why. The impressions that stick with me? Also, a part-time server had elaborate nails, which surprised me, not because they were bad, but it was unexpected in a Ginza sushi place. The friend I went with, who eats high-end sushi weekly, wasn't interested in returning. They also felt the quantity was lacking. I prefer newer and more dynamic places. They said no to photos, but there are plenty on their food review page. Check out my daily updates on Instagram (@yuko888eating), Ameblo (Yukotajima888), and Twitter (@yukotajima888).

I'm new here! Didn't take pictures at the beginning! Asked for smaller portions because the rice balls were a bit big! The whale was really delicious! Also, the shrimp was sweet and tasty (^∀^) The conger eel was sweet too! Finished eating in about 2 hours. It was delicious with a good balance!

It's a basement restaurant in Ginza. Visited at night. The sushi rolls are quite hefty, providing a satisfying eating experience. It was delicious! [Appetizers] - Mozuku seaweed in vinegar - Australian winter truffle scent is amazing on the flatfish - The swordfish has a strong flavor - Whale tail meat was delicious - Octopus simmered until tender, you can feel its robustness - Purple sea urchin and white shrimp - Be cautious of the hot crab cream croquette to avoid burning yourself [Sushi Rolls] - Golden-eye snapper from Choshi - Bigfin reef squid - Red meat from Funka Bay - Medium fatty tuna from Sakaiminato - Otoro (fatty tuna) - Gizzard shad - Purple sea urchin from Hadate in abundance - Horse mackerel - Large-sized cockle from Kyoto - Spot prawn - Conger eel with salt and simmered claws - Tuna roll, it's advised to eat in one bite to prevent it from falling apart - Miso soup - Rolled omelette

【Price】33,000 yen (including tax) 【Chef's Choice Course】 - TMM (Tairagi, Madai, Madako) - Fava Beans - Truffle-shaved Grader with Truffle and Truffle Salt - Swordfish - Sea Bass - Conger Eel and Plum Chawanmushi (steamed egg custard) - Scallop - Crab Cream Croquette - SUSHI (Sweet Snapper, Squid, Akami Tuna, Miyagi Chu Toro, Miyagi O Toro, Miyagi Kohada, Purple Sea Urchin, Hokkaido Scallop, Hokkaido Horse Mackerel) - Carapace Miso Soup - Salted and Sauced Eel - Dragon Roll (Macrothick Roll) - Tamago

😊 "Ginza Sushi Ryusuke" has a Tabelog rating of 4.13, won the SIVLVER award in 2017, and BRONZE awards from 2018 to 2021. The price range is between 30,000 and 40,000 yen. Located about an 8-minute walk from Hibiya Station, the chef, Ryuusuke Yamane, born in Chiba in 1979, opened his own restaurant "Sushi Ryusuke" in July 2015 at the age of 36. After graduating from a culinary school, he trained for 8 years at the renowned Edo-style sushi restaurant "Ginza Kyubei" and later served as the manager at "Ginza Sushi Ichi," honing his skills. 😊 [Ambience] The restaurant has a refined atmosphere with a counter seating for 7. Although I couldn't talk much with the chef, he seemed strict. 😊 [Cuisine] The menu for this visit is listed below with ○ and ◎ indicating particularly impressive dishes: ------------------------------------------------- - Firefly squid ◎ - Flounder and truffle ○ - Golden eye snapper sashimi - Flathead clam tempura ○ - Shrimp and sea bream with sake lees ○ - Crab cream croquette - Small skin ○ - Japanese flying squid ○ - Marinated medium fatty tuna - Large fatty tuna - Top shell - Purple sea urchin - Saury - Shrimp - Conger eel - Tuna roll ------------------------------------------------- 😊 [Price] The total for the above course is 33,000 yen including tax. 😊 [Reservation] Reservations can be relatively easily made through services like Pocket Concierge. 😊 [Summary] Overall, it was sushi with a consistent and stable quality. It was delicious! Thank you for the meal! 🍣 #Gourmet #TokyoGourmet #GinzaGourmet #Foodie #TokyoFoodie #GinzaFoodie #Dinner #TokyoDinner #GinzaDinner #Sushi #TokyoSushi #GinzaSushi #SushiRyusuke #UmeLogTokyo #UmeLogFish #Follow #Rice #TokyoRice #WantToConnectWithGourmetLovers #WantToConnectWithFoodies #WantToConnectWithSushiLovers #WantToConnectWithSakeLovers

Instagram: @docter.gourmet【Tabelog AWARD BRONZE 2021】Thank you for visiting. I'd be delighted if you could give a "like," "follow," and especially save the restaurant. Today, I visited Sushi Ryusuke. Chef Ryusuke Yamane, born in 1979 in Chiba Prefecture, pursued the path of a sushi chef to realize his childhood dream. After graduating from a culinary school, he honed his skills for eight years at the renowned Edo-style sushi restaurant "Ginza Kyubei," under the tutelage of Arai-san, who is apparently a senior disciple of the well-known chef Arai. Following that, he served as the manager at "Ginza Sushi Ichi," further polishing his craft. In 2015, at the age of just 36, he opened his own restaurant, "Sushi Ryusuke." Today, I enjoyed the following dishes: ◯ Firefly Squid Namerou △ Sea Bream and Black Truffle ◎ Beltfish ◯ Golden Eye Snapper ◎ Abalone Grilled with Seaweed ◎ Shrimp Cream Croquette ◯ Cherry Salmon △ Spear Squid ◎ Red-Meat Shitamachi ◎ Medium Fatty Tuna ◯ Otoro ◯ Small Fins ◎ Wavy Purple Sea Urchin ◎ Torigai (Cockle) △ Kan Nuki △ Shrimp ◯ Conger Eel ◯ Rice Bowl ◯ Tekkamaki ◯ Tamago Especially, the grilled abalone with seaweed, and the shrimp cream croquette with white shrimp and sea bream, were delicious. The chef was very friendly, creating a pleasant atmosphere throughout the sushi experience. Thank you for the wonderful meal! ===========

On March 11, 2021, I visited a restaurant for lunch, although it was not open to the public at that time. It was a quaint establishment located in the basement of a building, where the proprietress welcomed me as I entered. The interior was elegantly simple, with only seven seats at a white wooden counter, creating a sophisticated and serene atmosphere. The head chef, Ryusuke Yamane, had trained extensively at "Kyubei" before opening his own establishment. Immediately upon being seated, I noticed the chopstick rest with the character for "福" (fortune) written on it. It was deliberately placed upside down, as it is believed that inverting "福" invites fortune. When I inquired, the chef explained that he learned this belief from a friend in China, expressing the sentiment that the fortune of the customers is also the fortune of the restaurant. The meal consisted of an omakase course paired with Yamazaki highballs. The highlights included: - Firefly squid namero with a rich and flavorful egg mixture. - Flounder sashimi, offering a refreshing and clean taste. - Yoko-wa, resembling tuna but with a lighter flavor akin to bonito, served with wasabi soy sauce and ponzu. - Fugu shirako, delicately cooked with a fluffy texture and creamy consistency. - White shrimp marinated in kelp, boasting a refined sweetness and melt-in-your-mouth texture. - Flat clam grilled with seaweed, providing a robust texture and savory aroma. - Konoshiro (gizzard shad) sushi, showcasing a lively texture and elegant aroma. - Aori ika (bigfin reef squid) with a sweet and luscious texture, living up to its reputation as the king of squid. - Akami (lean tuna) sushi with a tangy flavor and firm texture, balanced perfectly with vinegared rice. - Chutoro (medium fatty tuna) sushi, melting in the mouth with exquisite richness. - Akagai (ark shell) sushi, offering a distinct sweetness, firm texture, and elegant presentation. - Uni (sea urchin) sushi made with carefully processed Bafun uni, boasting a rich and indulgent flavor. - Sardine sushi, served in a bowl for a delightful change of pace. - Carabinero (scarlet shrimp), recommended by the chef, featuring a unique combination of raw and lightly cooked textures. - Anago (sea eel) sushi, served with both sweet sauce and salt, offering a tender and melt-in-the-mouth experience. - Maguro-zuke (marinated tuna) roll, a specialty of the chef featuring a variety of tuna cuts for a balance of flavors. - Tamago (egg) sushi, unavailable due to allergies, described as subtly sweet with a texture reminiscent of castella cake. The sushi rice was slightly larger in size compared to other establishments, with a balance of red and white vinegar tailored to each topping, showcasing the chef's skill and attention to detail. The lively atmosphere and warm hospitality, coupled with engaging conversations with the chef, made for an enjoyable dining experience. I look forward to visiting again. Thank you for the wonderful meal!