Sushi Ryujiro (鮨 龍次郎) Tokyo

SUSHI RYUJIRO • 鮨 龍次郎
@ryujirounakamura
@sushiryujiro

In late July, I dined at Sushi Ryujiro in Aoyama with a good friend of mine and fellow sushi lover @absolutely_yummy

Here are some photographs and videos of Ryujiro Nakamura’s Kohada from that night.

- 🇬🇧English -

The late sushi master Mitsuyasu Nagano of Sushi Umi mentored a remarkable group of prodigious students, including Masamichi Amamoto of Higashiazabu Amamoto, Daigo Sakai of Sushi Sakai in Fukuoka, and Ryujiro Nakamura, who became the first successor at Sushi Umi after Nagano’s passing.

Now, in the heart of Minamiaoyama, Sushi Ryujiro stands as a quiet testament to the art of sushi, where each dish is a brushstroke in a larger masterpiece. Ryujiro Nakamura, a sushi shokunin shaped by years of rigorous training, infuses his creations with both tradition and a personal touch.

Every meal at this sushiya is a unique experience, beginning with a seasonal soup to whet your appetite, followed by a single piece of aged Chutoro nigiri, before moving on to the rest of the otsumami. Nakamura’s creations, each piece meticulously crafted, invite contemplation and appreciation of the simple yet profound.

This is a place where tradition is not merely preserved but elevated, where the legacy of Edomae sushi is honored with every cut, every press, and every taste. Nakamura invites us to witness his poetry in motion as he delicately transforms his sushi into bites of ephemeral beauty.

- 🇯🇵Japanese -

故・永野光康氏が率いた「鮨 海」には、東麻布「天本」の天本正道氏、福岡「鮨 さかい」の酒井大悟氏、そして永野氏の逝去後、初代の後継者となった中村倫次郎氏など、多くの才能ある弟子たちが育ちました。

現在、南青山の中心に位置する「鮨 りゅうじろう」は、寿司の芸術を静かに体現する場所として、その名を知られています。長年の厳しい修行を経た寿司職人である中村倫次郎氏は、伝統と個性を見事に融合させた作品を生み出しています。

この寿司屋での食事は、季節の汁物で食欲をそそるところから始まり、熟成された中トロの握り一貫が続き、その後はおつまみが提供されるという、特別な体験です。一つひとつ丁寧に作られた中村氏の作品は、シンプルでありながらも奥深い味わいを感じさせ、心に残る瞬間を提供してくれます。

ここは、ただ伝統を守るだけではなく、伝統をさらに高める場所です。江戸前寿司の遺産は、一切れ一切れに、そして一つひとつの握りに敬意を込めて表現されています。中村氏は、寿司を儚く美しい一口へと変えるその瞬間を、まるで詩を紡ぐかのように私たちに見せてくれます。 Less

👈⬅👈⬅ スワイプ SWIPE 👈⬅👈
鮨龍次郎　SUSHI RYUJIRO　
michelin1star

#鮨龍次郎
#龍次郎
#sushiryujiro
#ryujiro
#中村龍次郎
#食べログ
#食べログシルバー
#食べログアワード
#予約困難
#予約困難店
#ミシュラン一つ星
#michelin1star
#米其林
#米芝蓮
#미슐랭1스타 Less

A very impressive meal at Sushi Ryujiro’s sous chef counter, the nigiris were so well portioned and executed, definitely above my expectations •
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#sushi #sushitime #sashimi #sushilovers #japanesefood #sushiporn #salmon #sushibar #sushilover #寿司 #tuna #ilovesushi #maki #sushiroll #instasushi #nigiri #japan #japanese #sushilove #sushiaddict #seafood #omakase #鮨 #스시 #日本料理 #日本 #東京 #鮨龍次郎 #tokyo #sushiryujiro Less

👈⬅👈⬅ スワイプ SWIPE 👈⬅👈
鮨龍次郎　SUSHI RYUJIRO　
michelin1star

#鮨龍次郎
#龍次郎
#sushiryujiro
#ryujiro
#中村龍次郎
#食べログ
#食べログシルバー
#食べログアワード
#予約困難
#予約困難店
#ミシュラン一つ星
#michelin1star
#米其林
#米芝蓮
#미슐랭1스타 Less

[한/日/EN] #鮨龍次郎 (Sushi Ryujiro / 스시 류지로)

青山通りのあるミシュラン一つ星江戸前鮨「鮨 龍次郎」
"Sushi Ryujiro”, a Michelin-starred Edomae-sushi restaurant on Aoyama-avenue.
아오야마 거리에 위치한 미슐랭1스타 에도마에 스시 전문점 “스시 류지로”

先付に続いて、名物でもある中トロの握りが挨拶代わりに一貫。その後、刺身や茶碗蒸し、焼物などが供されてから、およそ11貫の握りへ移っていく。最近では虎河豚、メジマグロ、エボダイの塩焼きなどのおつまみが味わえる。握りでは、墨烏賊、大トロ、コハダ、赤身の漬けなどが味わえるとのこと。特に穴子の握りでは、修業先の「海味」の手法を踏襲し、煮穴子を蒲焼のように付け焼きにしてから握っており、香ばしい仕上りを楽しめる。
予約：OMAKASE/Table Check
予算：ランチ ￥18,150〜/ディナー￥31,900〜

A Chutoro nigiri, the restaurant's specialty, is served following the starter course. Sashimi, Chawanmushi and grilled dishes are then served before moving on to approximately 11 nigiri. Recently, guests have been relishing side dishes such as Fugu, young tuna and salted grilled Japanese butterfish. For nigiri, enjoy golden cuttlefish, fatty tuna, Kohada and pickled tuna. The conger eel nigiri, in particular, follows the preparation technique of Umi, the restaurant where he trained. It is made by dipping the cooked conger eel in soy sauce and then grilling it like a Kabayaki, giving it a savory finish.
Reservations: OMAKASE/Table Check
Budget: Lunch from ¥18,150 / Dinner from ¥31,900

전채 요리에 이어 본 레스토랑의 별미인 주도로(참치 중뱃살) 초밥을 맛보실 수 있으며 이어서 사시미, 자완무시, 구이 요리, 약 11개의 초밥이 서빙됩니다. 최근에는 복어, 어린 참치, 일본산 참다랑어 소금구이 등의 사이드 디쉬를 즐기실 수 있습니다. 초밥으로는 금 갑오징어, 참치 뱃살, 전어, 참치 절임 초밥 등을 맛보실 수 있습니다. 특히 붕장어 초밥은 셰프가 수련한 레스토랑 우미의 조리 기술을 접목하여 만들고 있는데, 익힌 붕장어를 간장에 적신 뒤 가바야키식으로 구워 그 풍미가 일품입니다.
예약 가능: OMAKASE/Table Check
예산: 점심 - 18,150엔부터 / 저녁 - 31,900엔부터

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Meji Maguro 🐟 ~

Baby bluefin tuna. It usually has a lighter taste & a less powerful umami than Tuna. It’s still a lovely seasonal piece that I like to see on the menu! Excellent piece by @ryujirounakamura at Sushi Ryujiro
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#paris #sushi #sushi🍣 #nigiri #france #パリ #フランス #food #reels #foodie #japan #ginza #tokyo #japanesefood #explore #explorepage Less