Foodle

[Review] Ryujiro - Aoyama 2/3 #nigirijpn

Food 9/10 🍣
Atmosphere 9/10 🗼
Hospitality 10/10 🙇

📍Japan, T107-0062 Tokyo,
Minato City, Minamiaoyama, 2
Chome-11-11 ARISTO南青山1階

The meal continued with magnificent Hotaru Ika (firefly squid). They had very rich flavors and you could feel the subtle taste of sake and soy sauce that Ryujiro-san used to prepare them. We then had grilled Mehikari with some Daikon Orochi and sudachi. Grilled fish are never my favorite but I admire chefs that manage to make me enjoy this part of the meal. The crispy texture of the skin perfectly combined with the soft white flesh. Along with the daikon this was a lovely starter. We continued with almost raw crab legs with some miso on the side. To me this was the biggest surprise of the meal. This is quite unusual on a sushi counter or at least I don’t see it often. The crab had some crunch to it but it wasn’t tough to eat. The miso was strong and altogether I was happy to enjoy different flavors.

Before the nigiris collection, some clients asked for Tairagai Isobeyaki, I wasn’t going to pass on that. The clam came thinly sliced and grilled inside a sheet of crunchy nori. With some spices on top it was a 10/10 ❣️🤌

Final Nigiri part tomorrow !
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[Review] Ryujiro - Aoyama 3/3 #nigirijpn

Food 9/10 🍣
Atmosphere 9/10 🗼
Hospitality 10/10 🙇

📍Japan, T107-0062 Tokyo,
Minato City, Minamiaoyama, 2
Chome-11-11 ARISTO南青山1階

The nigiri started with a delicious Aori Ika, thinly sliced on top of warm Shari. The Ika nigiri came with a few drops of sudachi juice and salt on top. We then had lovely Shiro Ebi nigiri and Kasugodai (young sea bream), soft textures, rich taste and great balance. The Toro we had the beginning at the meal was back for more ! 2 pieces of ChuToro then OToro and finally AkamiZuke. The tuna is obviously top quality and these piece were quite enjoyable. Then we had Saba & Kohada both prepared with vinegar and salt. Perfectly executed, Ryujiro-san’s work highlighted the strong flavor of these netas and prevented any bad smell or taste. We ended with great uni ~ (obviously not the best but still high quality sea urchin).

Since I was at Ryujiro I couldn’t leave without ordering his signature Kappa Maki. Super thick super juicy super good with some soy sauce. One of my favorite.

In the end Ryujiro is « high end sushi 101 » Very good appetizers paired with excellent nigiris. It’s not perfect and there a few restaurants that belong to a higher tier according to me. However at this price point it’s very difficult to do any better than Ryujiro. Hence why I keep coming back. Excellents meals fairly priced and the chef himself is absolut Gold 🏆
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#sushi #sushilovers #japan #tokyo #food #instafood #explore #explorepage #foodporn #japanesefood #japantrip Less

Monday Maguro

Sushi Satake, one of my favorite in Ginza ❣️

@sushi.satake @take.s830
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#sushi #sushilovers #japan #tokyo #food #instafood #explore #explorepage #foodporn #japanesefood #japantrip Less

📍 鮨由う(銀座),東京, 2025年8月
[English Below]

思えばただの客として入るつもりだったのに…迎えてくれたのは、まるで「やっと帰ってきたな」と言わんばかりの兄弟みたいな温かさで。そしてね…別に僕が特別だからじゃない（ただの食いしん坊の愚か者なんだから）。鮨由う は、笑いが写真みたいに自然に弾ける場所で…ここではどんな仕草も笑顔への誘いになり、どんな一皿もついふざけてポーズを取りたくなる口実になる。でも、その陽気さの裏には細やかな精密さが潜んでいて、サービスは隙なく、プロ意識は驚くほど高く、あらゆる細部に彼らの仕事への愛情が滲んでいる。まるで満開の桜みたいで…あの華やかな薄紅の花びらに見惚れるけれど、そこには深く張り巡らされた努力の根があるのだ（また比喩ばっかり使ってるよ…ほんと自分でも呆れる！）。
最後には、ただ卓越した寿司を食べているだけじゃないって気づくんだ。これは、軽やかさと完璧さが何の矛盾もなく溶け合う、稀有な人の温もりに触れる時間なんだって。
みんな、本当にさ…君たちが途方もない才能を持つ料理人だってことは前から知ってた。でも今回は、僕が思いもよらなかった「兄弟」そのものだったよ。早くまた会いに行きたい。

I thought I was walking in as just another customer…yet they welcomed me like a brother they’d been eager to see again. And no…it’s not because I’m special (I’m nothing more than a foolish glutton). Sushi Yuu is the kind of place where laughter bursts out as naturally as the photos you end up taking…here every gesture feels like an invitation to smile, every dish an excuse for a playful pose. And still, behind their infectious charm lies a meticulous precision: service is flawless, professionalism remarkable, and every detail whispers their love for what they do. They’re like cherry blossoms in full bloom…you lose yourself admiring those magnificent pink petals, yet they spring from roots sunk deep in hard work (always with these metaphors, seriously…it’s absurd!).
In the end you realize you’re not simply eating extraordinary sushi, you’re experiencing a rare moment of humanity, where lightheartedness and perfection meet as if it were the most natural thing in the world.
Guys…I already knew you were chefs of immense talent , nut you revealed yourselves as the brothers I never knew I was missing. I can’t wait for next time together. Less

📍 赤坂 おぎ乃, 東京, 2025年8月
[English Below]

日本語ってさ…人にちゃんと感謝を伝えきれない気がするときに、いつも難しいなって思うんだよね…。でも今夜は…うん…たとえ僕が日本人だったとしても、どんな褒め言葉を並べても足りなかったと思う。
伝説のようなあなたたちの料理を紹介するのに、凡庸なイタリア人の舌なんて必要ないのかもしれないけれど…あなたたちのもてなし、優しさ、笑顔、そして温かい心が、ただの素晴らしいディナーを忘れられない体験に変えてくれたんだ…。それはね、決して当たり前のことじゃない。
僕はね、経験を重ねるほど、まだまだ学ぶことがあるんだって気づくタイプなんだけど…君は一口ごとに僕に新しい何かを教えてくれて、新しい景色を見せてくれた。兄弟のように迎えてくれて、完璧な夜を過ごさせてくれて、本当にありがとう。心の底から感謝してるし、この夜のことは一生忘れないよ。
またすぐに会おうね。本当にありがとう❣️
（わかってる、わかってるよ…ちょっとクサすぎるってね。でも初めてだったから、今日はこういう気分だったんだ。）

One of the moments I most regret not being able to speak Japanese is when I feel I can’t fully express my gratitude to others… yet tonight… well… even if I were a native speaker, Idk if any words could have been enough.
No one needs the profane palate of a mediocre Italian to appreciate a cuisine as legendary as yours… but your warmth, your kindness, your smiles, and your affection were the magical ingredients that turned a sensational dinner into an unforgettable experience… and that’s never something to take for granted.
I truly believe that the more we experience, the more we realize how much we still have to learn… and you, with every bite, taught me something new and opened new horizons.
You welcomed me like a brother and gave me a perfect evening. I’ll be forever grateful to you, and I’ll never forget it. See you soon, thank you from the bottom of my heart ❣️
(I know, I know… too much sweetness…next time I’ll write something funny, but this time I felt like this.) Less

📍 鮨由う(銀座),東京, 2025年8月
[English Below]

思えばただの客として入るつもりだったのに…迎えてくれたのは、まるで「やっと帰ってきたな」と言わんばかりの兄弟みたいな温かさで。そしてね…別に僕が特別だからじゃない（ただの食いしん坊の愚か者なんだから）。鮨由う は、笑いが写真みたいに自然に弾ける場所で…ここではどんな仕草も笑顔への誘いになり、どんな一皿もついふざけてポーズを取りたくなる口実になる。でも、その陽気さの裏には細やかな精密さが潜んでいて、サービスは隙なく、プロ意識は驚くほど高く、あらゆる細部に彼らの仕事への愛情が滲んでいる。まるで満開の桜みたいで…あの華やかな薄紅の花びらに見惚れるけれど、そこには深く張り巡らされた努力の根があるのだ（また比喩ばっかり使ってるよ…ほんと自分でも呆れる！）。
最後には、ただ卓越した寿司を食べているだけじゃないって気づくんだ。これは、軽やかさと完璧さが何の矛盾もなく溶け合う、稀有な人の温もりに触れる時間なんだって。
みんな、本当にさ…君たちが途方もない才能を持つ料理人だってことは前から知ってた。でも今回は、僕が思いもよらなかった「兄弟」そのものだったよ。早くまた会いに行きたい。

I thought I was walking in as just another customer…yet they welcomed me like a brother they’d been eager to see again. And no…it’s not because I’m special (I’m nothing more than a foolish glutton). Sushi Yuu is the kind of place where laughter bursts out as naturally as the photos you end up taking…here every gesture feels like an invitation to smile, every dish an excuse for a playful pose. And still, behind their infectious charm lies a meticulous precision: service is flawless, professionalism remarkable, and every detail whispers their love for what they do. They’re like cherry blossoms in full bloom…you lose yourself admiring those magnificent pink petals, yet they spring from roots sunk deep in hard work (always with these metaphors, seriously…it’s absurd!).
In the end you realize you’re not simply eating extraordinary sushi, you’re experiencing a rare moment of humanity, where lightheartedness and perfection meet as if it were the most natural thing in the world.
Guys…I already knew you were chefs of immense talent , nut you revealed yourselves as the brothers I never knew I was missing. I can’t wait for next time together. Less