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Sushi Riku

Name: Sushi Riku
Address: Tokyo, quartier de Shibuya, Hiroo 5-13-6, bâtiment ARISTO Hiroo, 1er étage, Shibuya-ku, Tokyo, JP
Telephone: +817083618161
Price range: JPY 40 000
Rating: 4.01

鮨陸

4.01

（1avis）

JPY 40 000

Sushi

Shibuya-ku, Tokyo, Japan

29

message

Notification

▶By appointment only ▶Closed: Monday, Sunday

Réservation

Réservation par procuration impossible

Genre

Budget

JPY 40 000

Horaires d'ouverture

Adresse

Gare la plus proche

Gare de Hirooà0.28 kmGare de Ebisuà1.07 km

Type de place

Comptoir Table Salle privée

Équipements

Pas de parking

Pas de toilettes japonaises

Non accessible aux personnes à mobilité réduite

Pas de Wi-Fi

Pas de prises électriques

Mode de paiement

Cartes acceptées(VISA, Maître, JCB et AMEX)

Réservation par procuration impossible

Demande actuelle de reprise du service de réservation : 1 éléments

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A popular restaurant where you can enjoy specialty sushi.

Sushi Riku opened in 2024 and immediately became a talked-about sushi restaurant thanks to its technique and carefully selected fish. The owner, Riku Toda, trained at famous establishments, and you can enjoy superb nigiri and small plates that make use of that experience. In particular, the signature deep-fried shark fin and dishes made with fresh seafood offer flavors refined down to the smallest detail and continue to evolve with each visit. In a calm atmosphere, you can savor seasonal ingredients—truly a place to experience the essence of sushi.

Points forts

Évaluation

4.01（1avis）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Plat

4.4

Service

4.2

Ambiance

4.5

Bon rapport qualité-prix

4.4

Avis

Aさん

@vitaminlemonchan

Japon

2025年4月29日

4.4

Plat

4.4

Service

4.2

Ambiance

4.5

Bon rapport qualité-prix

4.4

行った時間: 4/2025 Soir

Prix par personne : JPY 39 000

【Tokyo Hiroo】 To Sushi Mizutani (closed), Nihonbashi Kakigara-cho Sugita, and further to Sushi Riku led by Chef Riku Toda, who has also been active overseas. Since its opening in September 2024, it has received great reviews, and I was looking forward to my first visit. Course (Appetizers) ◇ Nore sore soup Nore sore is a delicacy caught in spring in Kochi Prefecture. It refers to the larval stage of anago (conger eel) and is also known as "berata." ◇ Spring ohitashi with tori shell, akagai, nanohana, urui ◇ Sashimi: madai (sea bream), hotate (scallop) Personally, I found the scallop especially delicious. ◇ Sardine roll Directly taught by Nihonbashi Kakigara-cho Sugita! ◇ Kuudoryuu paired with - Ankimo (monkfish liver), shiitake - Hiragai (flat shell) ◇ Tachiuo (beltfish) Perfectly cooked with just the right amount of salt, very delicious. ◇ Fried shark fin A rare dish that you wouldn't typically see in a sushi restaurant. Of course, it was exquisite, and it paired excellently with black shichimi (seven spice). ◇ Hotaru ika (firefly squid) chawanmushi (steamed egg custard) ◇ Aburi (seared) meji maguro (young bluefin tuna) ◇ Hamaguri (clam) soup ◇ Strawberry (Tochi Aika) Course (Nigiri) ◇ Kohada (gizzard shad) ◇ Shima aji (striped jack) ◇ Hokkigai (surf clam) ◇ O-toro (fatty tuna) (salt crust) ◇ Chuu-toro (medium fatty tuna) (salt crust) As expected, the tuna was delicious. The texture was also good and to my liking. ◇ Akami zuke (marinated red meat) ◇ Akagai (red clam) ◇ Kinmedai (golden eye snapper) Slightly seared, so it had a good aroma and was delicious. ◇ Kuruma ebi (sweet shrimp) ◇ Komochi yari ika (squid with eggs) ◇ Hadate no murasaki uni (purple sea urchin) ◇ Anago tsume (conger eel) ◇ Tamago (egg) Drinks ◇ Beer ◇ Kuudoryuu (included in pairing) ◇ Ishizuchi ◇ Hirotogawa While enjoying the dishes that were directly taught by Nihonbashi Kakigara-cho Sugita, some were already surpassing in deliciousness. The nigiri was on the smaller side, and the chef's somewhat alluring movements were beautiful. Next time in summer. Thank you for the meal.