sushi riku (鮨 陸) Tokyo

Review: Sushi Riku (鮨 陸)

Tucked away in the sophisticated neighborhood of Hiroo, Tokyo, Sushi Riku (鮨 陸) is a shining new addition to the city’s renowned sushi scene. Led by Chef Riku Toda, whose training at legendary establishments like Sushi Mizutani and Sushi Sugita is evident in every bite, Sushi Riku offers a refined Edomae-style sushi experience. With a focus on seasonal ingredients and precise craftsmanship, the restaurant delivers a memorable journey of flavors in an intimate setting.

On a recent visit, the omakase menu was a masterclass in technique and flavor, showcasing the best of both tradition and creativity. Highlights of the evening included:
1. Kohada Soup (小鰭のスープ): A light, umami-filled broth that set the stage for the meal.
2. Ginkgo Nuts (銀杏 - くろ銀杏): Earthy, nutty, and slightly bitter, a delightful seasonal treat.
3. Tako (蛸): Tender and chewy, perfectly prepared with a subtle depth of umami.
4. Hokigai with Spicy Powder (北寄貝のスパイスパウダー): Sweet and tender surf clam elevated with a bold, spicy touch.
5. Sea Cucumber with Vinegar (海鼠 酢の物): Crunchy and tangy, this refreshing dish provided a pleasant contrast to richer offerings.
6. Shirako (白子): Luxuriously creamy and oceanic, a true indulgence.
7. Tachiuo (太刀魚): Delicate, fatty, and melt-in-your-mouth, highlighting the freshness of the fish.
8. Shark Fin Tempura (ふかひれ天ぷら): A standout dish with a crispy exterior and gelatinous interior, both indulgent and unique.
9. Kohada (小鰭): A classic done to perfection, with silvery skin and vinegared balance.
10. Katsuo (鰹): Smoky and bold, with deep umami flavors that lingered beautifully.
11. Kawahagi (皮剥): Sweet and chewy, an elegant and unexpected highlight.
12. Chawanmushi (茶碗蒸し): Silky and savory, with layers of flavor in every spoonful.
13. Akami (赤身): Lean and full of clean umami, an ode to tuna in its purest form.
14. Chutoro (中とろ): A balance of marbling and richness, melting effortlessly on the palate.
15. Sayori (鱵): A seasonal whitefish with a delicate texture and fresh, clean taste.
16. Shiroebi (白海老): Sweet and tender small shrimp, a simple yet elegant offering.
17. Uni from Hokkaido (北海道の雲丹): Creamy and briny, the essence of luxury in every bite.
18. Hamaguri (蛤): Juicy and flavorful clam, a delightful showcase of the sea’s bounty.
19. Kanpyo Maki (干瓢巻き): Sweet and earthy, a perfect balance of textures and flavors.
20. Tamago (玉子): Fluffy and custard-like, a sweet conclusion to the savory courses.

Every dish reflected Chef Toda’s meticulous attention to detail, from the al dente texture of the shari (sushi rice) to the seasonal selection of fish and shellfish. The Kohada, Katsuo, and Shirako stood out as exemplary, while the Shark Fin Tempura and Tachiuo showcased unique textures and innovative preparation.

Sushi Riku combines the mastery of Edomae sushi with a contemporary sensibility, offering a dining experience that is both intimate and unforgettable. For sushi enthusiasts and newcomers alike, it is a destination that promises to impress and delight. Less