On a weekday at 18:30, we made a reservation for two. As expected, this is a Michelin three-star restaurant, and it was my first visit. As the elevator doors opened, I was welcomed into the Ryugin space. The design makes you forget that you are inside a building, and the seating arrangement was playful and interesting. We were seated by the window in the back, enjoying a beautiful view.You can feel the attention to detail in every aspect. The menu was sealed with a stamp from the Hibiya Post Office. The beer glasses were made of bamboo, providing a warm touch, while the beer inside was chilled to -5°C. The staff were attentive, creating a warm and elegant atmosphere.The dishes reflected the transition from spring to early summer, fitting for May. I was captivated by the tempura of boiled clams at the start, followed by the impressive fig that played with my palate. After enjoying summer vegetables, the specialty sea urchin, and shark fin sashimi, the fish of the day was grilled eel wrapped in sudachi foam with hidden caviar. The use of acidity was unique and bold.The main dish was shabu-shabu, featuring the most tender meat that melted in your mouth within three seconds. The sakura shrimp rice was also considered a specialty here. Even the dessert was well thought out, and there were original drinks available, showcasing their meticulous attention to detail. As expected from such a renowned establishment. The dining experience was impeccable, and I hope they continue to excel. It was a great meal!
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