Restaurant Ryuzu Tokyo

With my senior colleague!!Ranked 185th in the general category on Tabelog in Tokyo,31st in French cuisine,Bronze Award on Tabelog,2 Michelin stars.Restaurant Ryuzu is renowned for its high-sensitivity French cuisine using Japanese ingredients!!I’ve been curious about it for a long time, but the high standards of Michelin French cuisine made me hesitant. Finally, I had the opportunity to visit with my senior colleague!!!- Sardine confit with semi-dried tomatoes- Semi-soufflé with Parmigiano- Tomato sauce with paprika mousse - exquisite- Fennel espuma with shellfish, sea urchin, and caviar - exquisite- Niigata black abalone marinated in sake with okahijiki and Niigata shiitake - absolutely amazing- Wakayama Kinokawa sweetfish with sweetfish soy sauce, bone crackers, sweetfish liver, cucumber, ginger, pumpkin, and eggplant - incredibly delicious- Brittany blue lobster with girolle mushrooms, Niigata edamame, and curry - exquisite- Roast lamb chop with lamb broth, white wine, mint, and aromatic vegetables - exquisite- Ume granita with vanilla and yomogi jelly- Red peach sorbet with peach compote and white chocolate mousse - exquisite- Petit four with blueberry tart, lemon macaron, marshmallow, and canelé.Chef Iizuka from Tokamachi City, Niigata, trained at Robuchon, L’Astrance, and Troisgros in France, following the classic path of French cuisine!!At Ryuzu, he skillfully combines Japanese and French ingredients, creating a gentle style with less butter!!!I believe this is exactly the kind of French cuisine that appeals to Japanese tastes!!The marinated Niigata black abalone in sake was incredibly delicious!!Some Japanese chefs, valuing the ingredients, dislike rehydrating dried abalone with broth. However, I personally believe that as long as it tastes good, anything goes! Therefore, I think it’s crucial to return the abalone to a refined and new broth, and this sake-flavored black abalone was the best!!The dish that involved removing the bones from the sweetfish, turning them into sweetfish soy sauce bone crackers, and then reassembling them was a labor-intensive yet impressive culinary technique that both I and Michelin admire!!The seasoning of the sweetfish was perfectly balanced, neither too light nor too rich! It was absolutely delicious!!!I visited this restaurant!!!I’m finding more familiar places to revisit, and my exploration of new restaurants has decreased. Consequently, my success rate for achieving rankings below 50 and within 300 has been declining year by year... Less

French Cuisine in RoppongiThe food is quite delicious, the service is attentive, and there is a wide selection of wines. The prices are on the higher side, but the quality of the ingredients justifies it. However, I might not return for a second visit.It has the typical image of a French restaurant in Roppongi, but the staff promptly asks if you would like your next glass as soon as yours is empty. The location isn’t in a prime area, so the staff seems genuinely eager to serve the customers, which is nice. However, all the staff are moving around to attend to other tables as well, which gives off a sense of urgency. It makes me feel like I want to take my time and think things over a bit more. This might be my personal preference, but for a high-end French restaurant, a little more interaction with the staff beyond just explanations of the dishes would make it perfect. Less

The French cuisine here delicately brings out the flavors of the ingredients, making each dish feel light and enjoyable. Even after finishing the entire course, I didn’t feel heavy or bloated, allowing me to savor the meal comfortably.What stood out to me was the deliciousness of the bread and how well it paired with the butter. It was fragrant, with a crispy exterior and a chewy interior, making it so good that I found myself wanting to ask for seconds.The variety of non-alcoholic drinks is also a great attraction. There are pairings available that complement the dishes, ensuring that even those who don’t drink alcohol will leave satisfied.With its delicate dishes that respect the original flavors of the ingredients and refined service, this is a wonderful restaurant that I would love to visit again in a different season. The balance of taste, service, and comfort is exceptional, making it highly recommended for anniversaries or special meals. Less

I made a reservation and visited for lunch! It was great to enjoy a relatively affordable meal.My friend celebrated their birthday with me.Every dish was delicious, and it was fascinating to encounter ingredients like shiitake mushrooms and sweetfish that you don't often find in French cuisine.The most impressive dish was the fish course, which featured a very elaborate preparation where the bones and innards were removed and turned into a crispy bone cracker that was served with the fish.I definitely want to come back for another occasion! Less

First visit.On this day, the menu included:Two amuse-bouches, with the second one—a mousse of paprika and tomato espuma—being particularly delightful. The refreshing acidity of the tomato combined with the sweetness and umami of the paprika created an irresistible dish.The appetizer of whelk was cooked at a low temperature of 60 degrees, maintaining a firm texture while being tender and sweet. It paired excellently with the sauce made from shungiku (edible chrysanthemum) and fennel.The foie gras and corn mousse showcased a wonderful marriage of flavors, with the sweetness of the corn, the richness of the foie gras, and the chicken broth jelly in between creating an impressive taste experience.The signature dish, shiitake mushrooms from Uonuma, combined the umami of the mushrooms with the flavor of finely chopped pancetta underneath, making it taste almost like a steak.The main fish dish, sweetfish, was meticulously prepared by removing the bones and turning them into crispy snacks, while the innards were blended into a paste, wrapped in spring roll skin, and baked. The sweetness of the sweetfish, the aroma of the bones, and the accent from the innards were outstanding, elevating the fish beyond a simple salt grill through French techniques.The roasted lamb was perfectly cooked, and the sauce was exceptional. The accompanying baby corn and asparagus brought out the vegetables' flavors perfectly, making it incredibly delicious.For dessert, a refreshing raspberry granita with almond and lychee served as a palate cleanser, followed by a delightful mascarpone and olive oil ice cream to conclude the meal.The wine pairing was expertly chosen by the sommelier, complementing the dishes beautifully.Every dish skillfully highlighted the deliciousness of the ingredients, leaving me thoroughly satisfied.It was a great meal. Less

Just a few minutes' walk from Roppongi Station, Restaurant Ryuzu is located in the basement of a building. The interior features a calm atmosphere with subdued lighting, allowing you to enjoy your meal while forgetting the hustle and bustle of Roppongi. This French restaurant has received high praise for a long time, yet the service is relaxed without excessive tension, making for a peaceful dining experience once seated.The dishes are crafted with care, respecting the fundamentals of French cuisine while highlighting the flavors of the ingredients and the essence of the seasons. The sauces have depth, but rather than being overpowering, they harmonize beautifully with the fish, meat, and side dishes. Hot dishes are served at the right temperature, allowing you to enjoy the changes in aroma and texture with each course.The presentation is vibrant, yet it does not prioritize appearance over ease of eating. The staff provides concise and clear explanations of the dishes, maintaining a respectful distance that does not interrupt your meal or conversation. There is ample time between courses, allowing you to enjoy the meal without feeling rushed.Rather than focusing solely on delivering new surprises, this restaurant offers a stable level of skill, ambiance, and service. It is an easy choice for special occasions or business meals where you want to avoid any missteps, making it a place where you can confidently bring your important guests. Less

Six years ago, my daughter treated me to this French restaurant right after she started her job. The sweetfish (ayu) was truly impactful! This time, my son-in-law treated us. The flavors were beyond words, an extraordinary experience! The ingredients blended beautifully with the sides, enhancing each other multiple times over. Each dish seemed to gently lead into the next, with a subtle yet confident presentation. The sweetfish had a hint of bitterness and spice. I absolutely want to visit again before the year ends! (＾Ｏ＾☆♪ Less

The dishes are wonderful, featuring classic French cuisine that feels light and not heavy at all. The presentation is like art, and my heart danced every time a new dish was served. The flavors are, of course, delicious, and the overall satisfaction is very high. The wine pairings are spot on, creating a great balance with the food.The atmosphere inside is very calm, and the service maintains a comfortable distance that doesn’t interrupt conversation, making it an ideal place in the Roppongi area for enjoying a meal and conversation in a relaxed setting.It's consistently delicious, so I would love to visit this restaurant each season. Less

The Venetian glass butter dish, piping hot bread, and the passionate dedication of the well-trained sommeliers and staff, along with the chef's meticulous attention to detail, truly impressed me. The knives from Tsubame-Sanjo added to the experience. From the amuse-bouche, I was captivated by the beautiful presentation that engaged my senses of sight, smell, and taste. The deep flavors and the hidden asparagus beneath the dish left me in awe. There are private rooms available for entertaining guests as well. I will definitely return! Less

I visited this highly-rated restaurant on Tabelog to see if it really lives up to the hype.【Introduction】I used this opportunity to celebrate a family birthday.【Arrival】I made a reservation for 12:00 on a weekday.【Ambiance】The restaurant has about 30 seats, including counter and table seating. Although it’s in the basement, the high ceilings create a spacious and open feel. There is a dress code, so everyone was dressed elegantly, contributing to a sophisticated atmosphere.【Order】Menu Déjeuner: JPY 12,000【Presentation & Taste】The appetizers included crackers, soup, and pâté, which were plentiful and raised my expectations. The shiitake mushroom wrapped in pastry was surprisingly thick, with a texture reminiscent of steak, making it very satisfying. The main dishes, both fish and meat, featured innovative cooking methods that offered unique flavors, which felt very fresh and enjoyable. The desserts were two types, both small yet perfectly flavored and delicious.【Overall Impression】Everything was outstanding. My family was thrilled, and we had a wonderful time. The staff provided top-notch service, expertly tailored to our needs, which truly reflects the Michelin standard. Thank you for the lovely message plate at the end. I definitely want to visit this restaurant again.It was a great meal. Less

Unlike my last visit, I had the pleasure of trying the most expensive course this time.I can't recall what the amuse-bouche was, but everything was delicious.The appetizer was a clam flan, featuring luxurious ingredients like sea urchin and caviar, resulting in a well-balanced and very tasty dish.Next came the squid and white asparagus. I learned that they only use white asparagus from France. While both the squid and the white asparagus were tasty, I think the locally sourced white asparagus I had in Hokkaido was even better. I felt there was no need to insist on using French asparagus.Next was abalone and shiitake mushrooms, which were carefully prepared. The flavors were well-infused, and the shape was preserved, providing a nice texture and pleasant chewiness.The next dish, the lobster and tenderloin, was also incredibly delicious.The wine selection included some excellent options by the glass, and every wine I ordered was delightful.Above all, I was impressed by the outstanding service. The explanations of the dishes and the attention to detail were excellent.As someone who loves good food but is on a budget, I found it a bit pricey for a solo visit. However, for a date or special occasion, the ambiance and quality seem to justify the cost. Less

---Restaurant Information---- I made a reservation online in advance and visited on a weekday evening.- The restaurant was fully booked, and it seemed like many families and business gatherings were dining here.- There are counter seats available, and I noticed some guests dining alone.---Order Details---- MENU Degustation JPY 26,400---Impressions---- The course was light enough to enjoy from appetizers to dessert without feeling overwhelmed.- The main meat dish was incredibly tender with a pleasant richness, yet it had a strong red meat flavor that made it feel light even as the main course.- The service was attentive, and the wonderful staff created a comfortable atmosphere for a delightful dining experience! Less

We celebrated a birthday with a lunch course and a wine pairing of 5 glasses.It was absolutely fantastic!!As wine lovers, we often stick to our favorites, so the pairing course was a real treat for us. This time, however, the selections were particularly unique and of high quality, leaving us truly impressed.The dishes were delightful, especially the shiitake mushrooms before the main course, which left both of us in awe.The service from the staff was exceptional, making it the best birthday celebration we could have asked for.We will definitely be back! Less

I made a reservation to enjoy a special dinner.Upon entering this French restaurant in Roppongi, I was immediately captivated by the large potted plants.As I sat down, the staff gently pushed my chair, and their gentlemanly and attentive service heightened my anticipation even before the meal began.Moreover, every dish was introduced with an explanation, and I particularly remember the description of the Yatsushiro Shiitake mushrooms! The catchphrase was "thicker than you can imagine," and the way it was presented was so skillful that it truly whetted my appetite.Regarding the food, every dish was of exceptional quality. The vibrant colors typical of French cuisine and the rich yet delicate sauces left me in awe.Each dish offered various combinations, and whether enjoyed on their own or with sauces, I relished the experience of savoring multiple flavors in a single plate.The cooking of all the ingredients was exquisite, and everything was top-notch! I would love to share my thoughts on each dish, but I feel my vocabulary falls short of conveying the allure of the cuisine, so I will refrain this time.If you're curious about the wonderful dishes, the gentlemanly and smart service, and the fantastic atmosphere, I highly recommend visiting!Another great point is that there is no extra charge for private rooms! Less

I really enjoyed this restaurant.It focuses on high-quality ingredients and incorporates Japanese elements, showcasing delicate French cuisine that emphasizes local producers and regions. Among the recent trends in French dining, it strikes a balance—less overdone than Florilège, yet not as minimalistic as est. Each dish has a twist in the sauce, allowing the flavors to layer beautifully. In my opinion, it aligns with the styles of Estère and Raffinage, but perhaps leans a bit more towards Robuchon, offering an element of surprise in the dishes. (I didn’t receive a paper menu, so I apologize for not being able to recall the specific details of the dishes as I rely on the staff's verbal explanations.) Despite the generous portions, each serving is relatively small, and there are many dishes (the appetizers are particularly abundant, though some, like the famous shiitake tart, could have a stronger presence).Since it was lunchtime, I mentioned that three glasses of wine would be appropriate, and they suggested reducing the amount to pair with each dish. We enjoyed six varieties, including Champagne (Billecart-Salmon Le Réserve), a white Burgundy (Domaine F. Picard Chassagne-Montrachet Blanc), and a Bordeaux white (Le Petit Haut Lafitte Blanc), which are well-known selections. The other wines were a highly-rated red from Yoichi, Hokkaido (Domaine Yui A2 Pinot Noir 2024), Clos Bateau's "Ousia 2022" (featuring a unique sun face design), and a red from Provence (Domaine de Trévallon 2022), all of which were refreshing. I suspect they might be hard to find elsewhere.Since it was a Saturday after a holiday, the restaurant was not crowded, allowing us to change our reservation from the counter to a table. The spacious seating and high ceilings created a calm atmosphere where we could relax. The decor featured Venetian glass with Japanese elements, which complemented the ambiance of the restaurant and the dishes. The service was attentive, with thorough explanations of the wines and food, yet maintained a pleasant distance without being overly familiar (I’m not a fan of overly friendly service).The atmosphere was more subdued than flashy, creating a mature vibe that makes me want to return. The location is close to the station, but in the opposite direction of the Hills, in an area that retains a bit of the old charm of Roppongi, which felt nostalgic.I forgot to take a photo of the main dish, the lamb. Less

■ Beautiful Amuse-Bouche like a Dessert The cheese, rice chips, and spices are delightful. The fun reminiscent of wafers... both are cool and creamy! ■ Amuse-Bouche Seasonal firefly squid, plump and slightly warm! A small espuma soup with a light sweetness of paprika. ■ Specialty Stunning! The refreshing scent of early summer! Abundant caviar and sea urchin! The cucumber jelly layers are cool and complex in flavor! ■ Lobster Sweet and rich-tasting lobster with Aurora sauce! In the background, young, crunchy white asparagus with a hint of bitterness... such a stylish combination! ■ Fish: Clams and Yairo Shiitake Could this be the brand shiitake from Chef Iizuka's hometown? The Niigata Yairo shiitake is just like abalone! The crunchy texture and aroma paired with fried spring clams create a perfect combination! I almost mistook the clams for meat because of the complex preparation, especially with the red wine served alongside. Fresh parsley adds a refreshing touch, and each bite offers a different experience... simply wonderful! ■ Fish: Kue The mild Kue from the Sea of Japan meets Asian flavors! The punchy fish sauce and cilantro are elegantly paired, blending well with the bamboo shoots—very interesting! The playful spirit is something you must taste and appreciate to notice! ■ Meat: Wagyu It's simple yet impressively meticulous! The quality of the meat, the cooking level, and the sauce... The sides are a parade of spring ingredients! The garlic shoots (so impressive I thought they were zucchini flowers), fava beans, wild asparagus, and morel mushrooms. ■ Pre-Dessert The Strawberry ■ Dessert The Orange + Vanilla... simply beautiful! The alcohol seeps in nicely, leaving me fully satisfied! ■ Mignardises - Cassis Gâteau (fluffy instead of crunchy!) - Pistachio Macaron - Blueberry Tart - Canelé ■ Coffee ■ Artisan Baguette & Butter The glasses, dishes, and cutlery are all exquisite! Having learned at Le Cordon Bleu in Paris and attended a cooking class by a friend who opened a school after returning to Japan, I truly appreciate the excellence, difficulty, and effort of professional cooking... once again, Chef Iizuka and the professionals amazed me! Thank you! Less

I visited my favorite place once again, and it seems that more and more international guests are coming here. This restaurant is outstanding in terms of taste, service, and hospitality.The amuse-bouche and appetizers were wonderful, but the shiitake mushroom specialty remains consistently delicious.The refreshing dish of cod prepared with a unique technique was exquisite.The most memorable dish was the main course featuring quail. This dish consisted of minced legs wrapped around the breast meat and baked to perfection. The cooking technique was masterful, resulting in tender and juicy meat that was incredibly delicious. I’ve never had such a delightful quail dish before.I’m also looking forward to the summer specialty dish featuring sweetfish. It was a great meal. I will definitely return. Less

As expected from a chef trained under Robuchon, this French restaurant has consistently earned two Michelin stars for many years. The dishes are impeccably delicious, showcasing a classical style that is not overly dated, and I applaud the perfect balance of flavors. The specialty dish featuring shiitake mushrooms was a prime example of this! The cuisine highlights wonderful ingredients and seasonal flavors that appeal to everyone. Additionally, the chic and transparent beauty of the interior, along with the artistry of the tableware and cutlery, left me in awe of the chef's and artisans' vision. The hospitality was outstanding, creating a comfortable atmosphere that makes me eager to return to this restaurant again. ╰(*´︶`*)╯♡ Less