Since my last visit to Sushi Ryujiro on March 21, it has been just over three months. This popular sushi restaurant in Tokyo, run by Chef Ryujiro Nakamura, opened in November 2019. In its second year, it earned its first Michelin star in the Tokyo 2022 guide and has been listed for five consecutive years until 2026. It has also been recognized as one of the top 100 sushi restaurants in Tokyo for 2021-22 and 2025, receiving a Bronze award in 2021 and a Silver award from 2022 to 2026.Today, the main counter was filled with ten Japanese guests, most of whom seemed to be repeat visitors. During lunch, in addition to the "Omakase," there is also the chef's "Nigiri" available.On July 6, 2026, I chose the "Omakase" menu.◇ Nigiri ◆ Appetizers◇ Chutoro (Medium Fatty Tuna) from Shiogama, Miyagi (147kg)The female chef at the left end of the L-shaped counter said, "Let me start with one piece for you." It was melt-in-your-mouth delicious! ⭐Appetizers:◆ Matsukawa Sole◆ Summer Vegetable Egg Tofu with Dashi Jelly◆ Steamed Abalone◆ Clam with Seaweed Sauce◆ Mozuku Vinegar◆ Grilled Mackerel Pike◆ Soft Roe with Kuzu NoodlesNigiri:◇ Aori Ika (Bigfin Reef Squid)◇ Sweet Shrimp◇ Sawara (Spanish Mackerel)◇ Marinated Red Meat◇ Chutoro◇ Otoro (Fatty Tuna)◇ Kohada (Gizzard Shad)◇ Hokkaido Purple Sea Urchin Gunkan◆ Anakyu Roll (Cucumber Roll)◆ Tamago (Egg)◆ Soup (Clear Soup)Add-ons:◇ Hon-Ara (Grouper)◇ Akagai (Red Clam)Drinks:・Draft Beer・Dry Junmai Sake from Abe Kan Brewery, Shiogama, Miyagi, Abe Kan Genkyo・Dry Junmai Sake from Biyu Brewery, Ibaraki, Biyu Junmai SakeRecently, the appetizers have been seven dishes. The Matsukawa Sole had a melt-in-your-mouth texture. The summer vegetable egg tofu was visually appealing as well. The clam with seaweed sauce featured a large clam prepared in a light fry, and the clam itself was exceptionally delicious. The grilled mackerel pike was also incredibly tasty. The soft roe with kuzunoodles reminded me of last year's dish of kuzunoodles with karasumi (dried mullet roe) and Japanese radish served on July 4, so I believe this is a seasonal delicacy—refreshing and exquisite.The first piece of nigiri was squid, which also spread umami in my mouth. Looking back, today I had sweet shrimp instead of the usual amaebi (sweet shrimp) as the second piece, and it was delicious! Sawara, known as a young fish of the high-end species, was also melt-in-your-mouth good.Then came the stable flow of marinated red meat, chutoro, otoro, kohada, and Hokkaido purple sea urchin gunkan—these five pieces are a must. The marinated red meat was excellent, and the chutoro and otoro were particularly outstanding! Today, the kohada looked exceptional as well. In total, the nigiri course started with the chutoro and included ten pieces.To finish, I had the anakyu roll and tamago. It seems there were no good amaebi today, so I had sweet shrimp instead in the first half.The add-on of hon-ara was melt-in-your-mouth delicious, and the akagai was also very pleasant.It was delicious! ✨ It was a great meal! ♪Note: Born in 1986, I started my journey as a sushi chef at 18, training for five years in Kanazawa. After returning to my hometown of Tokyo, I honed my skills in Ginza. In 2014, at the age of 26, I apprenticed under Master Nagano at the renowned Aoyama restaurant "Umi" which was established by the second-generation chef, Nagano. Unfortunately, Master Nagano passed away suddenly in 2015, and I took over as the third-generation chef, preserving the legacy of "Umi" for four years before establishing "Sushi Ryujiro."
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