Sushi Ryusuke

After a tenure at Kyubey, Chef Ryusuke has marked his own territory among the sushi-ya of Ginza, earning awards in Japan’s top food-ranking six years in a row. Down imposing, darkened stairs lies a white-wood counter where seven daily guests sit. Behind it stands the man whose sushi goes past adaptive red or white vinegared rice, prime maguro, and uni. To him, these are obvious hallmarks of proper sushi. Flairs of European caviar, velvety truffles and opulence for the sake of pure delight elevate the meal to an almost otherworldly experience. Through carefully balancing seasonal, hand-picked ingredients like refreshing white fish and famous creamy crab croquettes, the chef provides guests with fun: a sushi craft that they fully enjoy with emotion and novelty, not just savored in thought.