The story
The story of Sushi Ryujiro begins with a chef who trained in Kanazawa and Ginza before finding his mentor, Nagano Mitsuyasu, at the esteemed “Sushi-dokoro Umi” in Aoyama. After serving as the second-generation chef for four years, he opened his own restaurant in Minami Aoyama in November 2019. That dedication earned Sushi Ryujiro a Michelin star in 2026, a recognition that speaks to the precision and care woven into every course.
The menu is a single omakase course. It begins with a piece of tuna nigiri—a deliberate choice. The chef’s shari blends two types of red vinegar with one rice vinegar, formulated specifically to enhance the tuna. Appetizers follow: seven to eight small dishes featuring white fish, shellfish, botan shrimp, and seasonal items like chawanmushi and grilled fish, handled with minimal intervention to let the ingredients speak. Then comes the nigiri—twelve to fifteen pieces of white fish, shiny fish, tuna, uni, kuruma ebi, anago, and whatever the season offers. The chef adjusts the shari size and is happy to add more pieces upon request, aiming for a satisfying yet not excessive portion.
The L-shaped main counter, made from thick Kisohinoki cypress, seats eleven guests. A private counter with six more seats is also available. The atmosphere is calm and understated, suited for business dinners or quiet evenings. The restaurant’s location in the sophisticated Minami Aoyama neighborhood sets the tone for a focused, unhurried Japanese dining experience.
Recognition
Ambience
Details
Location
