SUSHI RYUDUKI

Its most recent renovation in 2024 flipped the intimate, 12-seat sushi omakase bar from formidable to sublime. Managed by the same company behind Ristorante REGINA and Ryuduki Teppan in Kinshicho, SUSHI RYUDUKI now serves pristine, unadulterated nigiri in a setting that reflects its talents. A great portion of the store runs the length of a single-cut, smooth-polished hinoki cypress counter fashioned by renowned woodworking artist Tomita Fumitaka. The spotlight is on the counter backdrop: a magnificent Nishijin-ori fabri — a hand-crafted, traditional textile that requires a special production method — by textile designer Saito Jotaro, made from dyed, spun silk threads in gold and navy. The final picture weaves the tale of the dragon and the moon, after which the store is named, and covers much of the wall to imbue the space with a sense of tradition and elegance. Warm lights, high counter chairs and minimal decoration set the intimate mood. SUSHI RYUDUKI’s omakase offering is typically minimal, architected by Sato Kengo, who once served as second-in-command at the Michelin-starred Sushi Murayama. The menu showcases seafood sourced by Awaji fishermen from the rugged sea, while the tuna is procured from the esteemed Yamayuki, a Toyosu-based wholesaler favored by top sushi establishments. The eggs come from 1,050 meters on the southern slopes of Mt. Yatsugatake. Adhering to Edomae tradition, the sushi rice is seasoned with a special red vinegar. Among the perfectly crafted nigiri, standout dishes include the sweet prawn marinated in sake and the cured stone flounder. SUSHI RYUDUKI is also legendary for its 50-something alcohol collection. With a focus on champagne, the restaurant has curated some outstanding pairings that enhance the dining experience. With warm service and a deep passion for sushi, dining feels like a blissful retreat.