Sushi Ryuta — Restaurant in Tokyo

My finance discovered this place because of a Vlog about Tokyo travel. She managed to find a reservation luckily! And I’m glad she did. The place is a small place, 9 seating in the basement level. We were greeted warmly by chefs and his staff. We’ve been to omakase in USA many times but this is the first time we’ve been in Tokyo. So I am looking to compare the experience.

Chef Ryuta does speak some English. He welcomed us and made small chat throughout the night. We learned he spent several years coming overseas from the Middle East to Africa and Southeast Asia. He’s a well travelled man with many experiences from around the world.

The pieces of nigiri came out beautifully and tasted amazing. From the otoro and chutoro to mackerel and uni. Every single piece was delicious. He gave us a prawn nigiri and explained that he cooked it medium so that we can taste its sweetness. That made a huge difference in flavor. I did not manage to get a picture but he assembled 3 small shrimp together onto a nigiri and it held up! A kind customer sitting next to us explained a little bit about his work with the shiny fish. How normally, it smells very fishy. But because of chef Ryuta work and prep of the fish, it does not smell and it has this unique taste to it.

My favorite piece of the night had to be this huge maki roll he made that had toro, otoro and chutoro. Dinner service was about 2 hours. And since we were the last seating, he said he didn’t feel rushed so he took his time. And also offered us another round of any pieces we wanted to try again!

Dinner was very chill and delicious. To compare to the omakase in San Diego, I would say the pieces are similar. Chefs are very experienced and know how to host. Big differences I made from just this one omakase is that the seating is smaller, chef offered to remake some more pieces, and the price range. Because of the strong dollar, the omakase is cheaper than the US. For the price of one person in San Diego, we got to experience omakase for two people.

Not sure how long that exchange rate would last. But i would pay a premium for good omakase and to be served by chef...

Without a doubt the best experience we had during our time in Japan. We came across this Omakase-experience through the vlogs of Sam & Victor (Hongkong based travel couple). We arranged a booking 3 weeks (May) in advance, since tables sell out rather quickly. We opted for a lunch. Once we arrived we were warmly welcomed by Chef Ryuta. There is a Chef Table at the restaurant so you can have beautiful overview of all things that they are freshly preparing. Chef Ryuta took the time to talk with the guests, not too much but not too little. He explained about famous sake that is originally from his region near Fukushima. We had a course meal and every detail was well explained and presented. Everything was delicious! Not able to put it into words. If we had to highlight something it probably would be the freshly cut Tuna (both belly and back, if I am not mistaken). The shrimps were also out of this world. We absolutely loved this experience! We got some Green Tea from Chef Ryuta when we left and he said a personal goodbye and shook our hands when we left. 10/10 recommend. Hope to see you again Chef!

Warm Regards, Your...

「鮨 竜太」

ビルの階段を降りた所にお店があります。

中は清潔感のある店内。 カウンター席が9席の構成です。

大将の竜太さんは日本では美登利寿司、海外ではドバイで板長を務めた実力のあるお方。

ニコッとした笑顔が素敵なフランクな方ですが、 技術と知識は一流で、都度ネタになる話を聞きながらコースの開始です。

今回は以下のコースです⬇️

⬛︎ おまかせコース...