Sushi Ryūjirō — Restaurant in Tokyo

Went for the chef’s tasting course (second chef)

Sat in the corner of the bar.

Was quite surprised that the corners were slightly mouldy/ grimy which was a bit off putting when eating fresh food with your hands for most of the courses.

Nonetheless, the food was decent, not mind blowingly good though.

The texture, taste and mouth feel of the Chawanmushi and clam dish just didn’t work. Too ‘slimy’ and quite sour.

However, the monkfish liver was superb! As well as the noodle dish; the texture of the noodles were chewy and there was so much flavour packed into the soup.

They use top quality seafood and rice, you can taste it in the nigiri courses.

The chefs are extremely precise and skilled.

Second chef is quite charming. Can definitely see his dedication to this craft. Glad we got to see him prepare and serve the nigiri courses.

Worth a try, but not going back...

Fantastic sushi with the 2nd manager in a small intimate setting. The service was impeccable and the fish was the highest quality I’ve had in my life. It was a special experience, but also just plain fun.

The team explained each ingredient in both Japanese and English.

Highlights for me were: Shirako (in season), Sakura ebi, rice - served in a warm orange Hokkaido Chu-toro nigiri (medium fatty back tuna)- possibly the most delicious thing I have ever eaten Saba nigiri Sujiko roll

I was the only gaijin at my seating, but they made me feel welcome. At the end, they asked me why I was here, my travel plans, etc. it was a top notch experience you can’t find anywhere else in the world.

I would travel back to Japan specifically to eat here. Japanese food reviewers are much more critical than westerners, so take the score with a grain of salt, and come here...

Their eel was the best eel I ever had.

However the sequence is little bit different from other sushiya(The course started with chutoro nigiri) Not sure if it's good or not tho.

Rest of the course was ok but they use citrus(yuzu and lime) in almost every pieces so it didn't highlight any sushi eventually.

Also there was a small piece of plastic vinyl in my miso soup. I almost didn't see it because of the scallion. The chef simply said sorry about it and gave me a new miso soup. I know it happens sometimes but I expected better reaction from them since I payed around 33000JPY for single lunch.

The serving tempo is too slow compare to what you get each time. My stomach could digest what I had in the beginning during the course. I wasn't full at all after all.

The sushi wasn't bad but I'm sure that you can find better...