Sushi Ryuta

Though a newcomer to Roppongi's cluster of generationally legendary sushi spots, Sushi Ryuta, which opened in 2023, quickly rose to fame for its omakase featuring uncommon cuts of fish. This intimate spot, seating only eight diners at a time — one seat is often reserved as a spare — holds great potential. The twists and turns in its degustation echo the experience of its head chef, Ryuta, who blends traditional Japanese sushi-making with subtle international influences. At the start of the evening, when the season permits, Chef Ryuta, always lively and cheerful, proudly presents his prized tuna—a massive, beautifully marbled slab of meat—to his guests. This moment reveals Ryuta's gift for making diners feel at home, many of whom become regulars. He prepares prawn nigiri just enough to highlight its natural sweetness, incorporates toro, otoro and chutoro into fat maki rolls, and serves an abundance of sweet shrimp and plump, fatty sardines. Throughout the omakase, he also surprises diners with side dishes like grilled golden-eyed snapper. Dining here often involves playful banter with Chef Ryuta, a few jokes exchanged with his apprentices and casual chats with regulars who know his signature way of preparing certain fish. But there’s fresh-caught seafood, a warm neighborhood vibe and sake on the cards no matter where you sit.