A well-known gem, Sushi Ryujiro is tucked away in a back alley just off Aoyama Street. Reservations start at noon, and we were let in about five minutes early, being guided in one by one. This time, a secondary chef prepared our sushi.The highlight here is undoubtedly the tuna festival. We began with a piece of medium fatty tuna, and throughout the course, we enjoyed four different types of tuna. The meal alternated between sushi and appetizers, creating a delightful flow.The appetizers were generally of high quality, focusing more on enhancing the natural flavors of the ingredients rather than being overly complex. The giant fried clam paired with broth and the grilled skipjack tuna were particularly memorable.The sushi overall had a refreshing acidity, possibly due to the summer season. The rice was on the firmer side, smaller in size, and seasoned with a stronger vinegar flavor, which felt just right for the hot summer. At first, with the medium fatty tuna, the texture of the rice was quite pronounced, making me wonder if it was intentionally designed that way. However, it seemed to settle down with the subsequent pieces. We enjoyed red tuna, medium fatty tuna (belly), medium fatty tuna (back), fatty tuna, squid, grouper, sweet shrimp, sea urchin, and anago cucumber roll.I think I’ll come back to experience a different season.