Tucked away in a quiet alley just off the bustling Aoyama Street, lies "Sushi Ryujiro." I got a bit lost, but I used this noren (curtain) as my guide. As I stepped inside, the first thing that caught my eye was the beautifully polished Kiso hinoki (Japanese cypress) counter. On this day, I ordered the omakase course. The first dish served, as a signature offering, was a nigiri of medium fatty tuna from Shiogama. I devoured it immediately and forgot to take a photo (laughs). Next was the Matsukawa-karei (flatfish). The refined fat and umami were first enjoyed with a sprinkle of salt, followed by soy sauce to enhance its sweetness. I promptly ordered some Japanese sake. Then came the summer vegetables and egg tofu. The gentle dashi (broth) seeped into my body, providing a refreshing palate cleanser. Next was the fried clam with seaweed sauce. The crispy coating encased the rich flavor of the clam, perfectly complemented by the fragrant seaweed sauce. Then, steamed abalone. Cooked slowly, the abalone was astonishingly tender, releasing a rich aroma with every bite. Next was the Mozuku seaweed from Oma. Its firm texture and pleasant acidity heightened my anticipation for the next dish. Then came the grilled longfin mackerel. The juicy flesh burst with flavor, and the seasoning was just right. Next was the shirasu (whitebait) with kuzusomen (thin noodles). The smooth texture and delicate dashi flavor made it a perfect conclusion to the appetizers. After enjoying the small dishes, it was finally time for the main event: the nigiri. The squid was finely scored, making it sweet and sticky, with a nice kick from the wasabi. Next was the bonito. With a chewy texture, its roasted flavor and rich umami stood out beautifully. Then came the medium fatty tuna. Unlike the first piece, this one had a firmer texture from the back, balancing perfectly with its refined fat. Next was the fatty tuna. The moment it entered my mouth, the fat melted away, leaving me in awe! It was incredibly light, with only the sweetness lingering as an aftertaste—truly remarkable. I paired it with Mimuro Sugi sake. Next was the kohada (gizzard shad). Its perfect seasoning cleansed my palate after the rich tuna. Then came the purple sea urchin. The fresh scent of the ocean and its melting sweetness blended beautifully with the rice, creating a luxurious aftertaste. Next was the anakyu maki (sea eel and cucumber roll). The warm, fluffy anago (sea eel) contrasted wonderfully with the crunchy cucumber. Finally, the tamagoyaki (Japanese omelet). Sweet and moist like a dessert, it provided a comforting finish to the course. I requested a little extra and enjoyed sashimi of horse mackerel and akagai (red clam). While honoring tradition, the atmosphere was pleasantly relaxed without being overly tense. The course was meticulously planned from the first piece to the last. I left feeling both satisfied and content. Thank you for the wonderful meal!
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