Sushi Ryujiro

In the omakase course, 11 pieces of sushi are served as the main focus, along with grilled dishes, sashimi, chawanmushi, and more. Notably, the rice is a blend of four types of vinegar, resulting in a mild yet impactful flavor. Careful attention is given to ensure that you feel you have truly enjoyed the sushi. The sushi made with different parts of tuna is exceptional, showcasing the quality of the ingredients and the skill involved.

Located a little off Aoyama Street, the interior features a dignified space characterized by white wood. From the Kiso hinoki counter, you can closely observe Mr. Nakamura's hands at work, feeling his sincere attitude towards each dish. There is also a private room with 7 seats, making it ideal for business meetings or leisurely dining.

"Sushi Ryujirou" was established in 2019. Mr. Ryujirou Nakamura opened his own restaurant, utilizing years of training and skills to provide the best sushi. Based on his experience at renowned establishments in Ginza and Aoyama, he has further elevated Edomae sushi, creating a restaurant that customers can enjoy. It is loved by many patrons and has received high praise.

Born in 1986, Ryujiro Nakamura grew up in a family that ran a Chinese restaurant in Tokyo, but he dreamed of becoming a sushi chef from a young age. After graduating from high school, he trained for five years at a sushi restaurant in Kanazawa, and then gained experience at renowned establishments in Ginza and Aoyama. He learned the techniques of Edomae sushi from his master, Mitsuyasu Nagano, and after his sudden passing, he took over as the second generation to uphold the family tradition. In 2019, he achieved independence and opened his own restaurant. His friendly personality can be enjoyed through conversations over the counter.