The restaurant opened on time at 12:00 and does not allow entry before opening. It has a seven-seat L-shaped counter with no background music. The recommended sake is Hane-ya Junmai Ginjo Prism Ultimate Squeezed Hologram Label and Hiran Happy New Born. You can enjoy rare seasonal sake. The lunch omakase course includes a free drink worth 1,000 yen, priced at 9,900 yen including tax. The menu includes: - Seared Spanish mackerel - Horse mackerel with onion - Sea bream - Chawanmushi with crab, abalone, mushrooms, and Western pear - Amberjack with shichimi pepper - Firefly squid - Crab cream croquette - Vegetables - Lean tuna from Oma - Medium fatty tuna with chiai gishi - Seared fatty tuna with tuna sauce - Soup with green onion and tuna - Sea urchin battleship sushi - Kawahagi liver battleship sushi - Conger eel - Nori roll with egg The owner is very friendly and explains the sake and fish in detail. He is knowledgeable and attentive. The seared Spanish mackerel at the beginning was excellent, and the rest of the meal was enjoyable. Different types of sushi rice are used based on the type of sushi, adjusting the temperature and red vinegar accordingly. The meal lasted for 2 hours, allowing for a relaxed and fulfilling holiday sushi lunch in Ginza.

Anyway, it's delicious!! The taste is really outstanding. I just want to go back just thinking about it. I am impressed by the chef's passion for fish. You can learn a little more about fish and come back. The firmness and temperature of the rice, the way it's shaped according to the cut of the fish, the attention to detail is amazing. And the price is also very reasonable. ✨

I always enjoy delicious meals here. It's Ryuuichi. It's such a luxury to be able to drink alcohol during the day on weekdays. And the sushi here is the best. Recently, lunch has become popular and it may be difficult to make reservations in the future. That would be a problem... The sea urchin was exceptional on this day! I will visit again!

The 8-seat counter was full and had a lively atmosphere. When I looked at the drink menu, there was no specific description of the sake, so I asked for a recommended one-cup sake. I was a little nervous about what kind of sake I would encounter, but the sake provided was fruity and refreshing, and I couldn't help but exclaim how delicious it was. The customer next to me seemed to be inspired by my comment and asked about my sake preference, then ordered the same sake the person next to them was drinking. The carefully selected sake that followed paired well with the sushi, and before I knew it, I was drinking more. I also tried a whiskey called "Kosumo," which I had never heard of before. It was smoky and very easy to drink, so I searched it up when I got home. I couldn't find any comments about it being smoky, so I wonder if it's smoked by Ryuuichi-san. I would like to ask about it on my next visit. The sushi chef was particular about the temperature of the fish and rice, and I could feel his exploration of flavors in dishes like croquettes, chawanmushi, and dried sweet potatoes. The chef's explanations and care made it an enjoyable dining experience. The service was a bit slow this time, and I ended up drinking more than I had planned. I look forward to revisiting to enjoy the evening and try other drinks.

Highly rated One Kyu restaurant, visited after making a reservation a week in advance. The service was meticulous and sophisticated, reflecting the head chef's dedication to quality. The selection of Japanese sake was also impressive. Discovered a new type of sake here. Delicious food, clean environment, and excellent customer service. Spent 53,000 yen for two people including drinks, which is considered a good value for Ginza standards.

Thank you as always. We enjoyed the meal. My wife was also very satisfied with her first visit to Ryuuichi-san in a while! The Ishidai was delicious today. The horse mackerel had a strong umami flavor and was delicious. I might prefer this over the mackerel with more fat. We will visit again.

The combination of the toppings and the sushi rice at Sushi Ryuuichi is exquisite, bringing out the best of the seasonal ingredients. The chef trained at renowned restaurants such as Higashi Ginza Sushi Fujita before opening his own place 3 years ago. For a limited time, you can enjoy the lunch course for 6000 yen instead of 8800 yen by booking through One Michelin Star. The menu includes dishes like kinmedai, sayori, ishidai chawanmushi, whitebait and bamboo shoot, soramame suri-nagashi, kue, iwashi, hirame, and more. The use of yuzu and sudachi was excellent, and the addition of shichimi to the hirame was particularly impressive. The negi-ma soup was simple yet flavorful, and the sushi rice and the way the sushi was prepared were perfect. The chef's gesture of serving the sumi-ika as a service due to the delayed arrival of the main ingredient was also appreciated. Overall, a delightful dining experience with a touch of traditional fishing town flavors.

When you hear about a sushi restaurant in Ginza where you can have a dinner omakase starting from 12,000 yen, it immediately piques your interest. That's Sushiryuichi for you. Normally, lunch is 8,000 yen and dinner is 18,000 yen, but if you book through Ikyu Restaurant, you can reserve the short course for 12,000 yen, focusing on nigiri, only for entry between 6:00 pm and 6:30 pm. (This offer may be for a limited time only.) I visited for the first time with this 12,000 yen short course. Simply put, it is delicious and the restaurant is very user-friendly. I am likely to visit quite often in the future. Currently, it is quite easy to make a reservation. You can also make reservations online, which is very convenient. Next, the pricing is as mentioned above, affordable. As for the sushi itself, the shari is al dente and firm, creating a perfect harmony with the toppings, melting in your mouth beautifully. So, the taste is also excellent. The head chef places a strong emphasis on the harmony between the shari and the toppings, even adjusting the temperature for each topping. It is a sushi with a lot of dedication, so there is no reason for it to be bad. The head chef has a solid background, having trained at Sushifujita and others, and his extensive knowledge and passion for fish are evident in his conversations. He loves fish. This passion of the head chef is evident in the restaurant, so you won't regret going. On this day, all the staff were absent due to being in close contact with a COVID-19 case, so the head chef was handling everything alone, but he still treated us very kindly, so the service is also excellent. It is a recommended restaurant in Ginza that you can enjoy from lunch to dinner, with affordable prices, delicious food, and pleasant service.

The owner of "Sushi Ichi" and "Ginza Sushi Fujita" honed his skills under apprenticeship at both establishments and hails from a fishing town on the Boso Peninsula. He is known for his love of fish and enjoys sharing his knowledge about them while making sushi. He even has a YouTube show, making him somewhat of a celebrity in the sushi world. One unique feature of his sushi is that he uses both white and red vinegar for the rice. The white vinegar blend of Sasanishiki and Koshihikari creates a soft flavor, while the red vinegar blend of Hitomebore and Koshihikari has a slightly punchier taste. I prefer his lunch menu, which offers a moderate number of pieces with just the right amount of toppings. Lately, many sushi restaurants have been increasing their prices and serving extravagant amounts of high-end ingredients, but I hope they stop this trend. I appreciate and enjoy everything the chef prepares, so a moderate portion size is important. On this particular day, the tuna and squid were especially delicious.

I visited this sushi restaurant after watching the owner's incredibly knowledgeable fish expertise on YouTube. The counter-only setup gave off a classic sushi restaurant vibe, which I really liked. The lunch set for 8,800 yen offered great value for money, and the food was delicious. Some of the dishes I remember are aged cuttlefish, squid with sea urchin, red snapper, seared fatty tuna, medium fatty tuna, bonito roll, steamed egg custard with sea urchin and sweet potato, crab cream croquette (amazing with real wasabi), foie gras ship, fluffy eel, yellowtail from Himi, and tuna soup. The attention to detail in the preparation was evident, from the different temperatures of the rice to the unique drink pairings. The total bill came to 9,240 yen, and I was so impressed that I promised myself to come back every month if I could afford it.

Ginza Sushi Ryuuichi is a popular restaurant in Ginza. Despite not being open for long, the restaurant has a high reputation. The chef is young and refreshing. The sashimi was delicious, with three types of white fish. There were a total of 12 different types of nigiri, and I left feeling satisfied. It's a competitive area in Ginza, but this restaurant is sure to succeed. Thank you for the meal.

Honestly, it's a shop I don't really want to share. Easy access, surprisingly spacious and calm interior, and great value for money. The classic flavors are excellent, but it's also nice to see interesting and original sushi creations pop up occasionally as accents. The shop opened last year, but the young head chef, who I already knew, left a strong impression with his sincere work. It's no surprise that there are already many repeat customers.

********************This restaurant has been introduced on my YouTube channel. Please check it out if you're interested. Uni Prince Channel "Sushi Ryuichi" https://youtu.be/4UYBNcO55oY ******************** Tokyo Metro Ginza Station 4 minutes walk Tokyo Metro Hibiya Line Higashi-Ginza Station 4 minutes walk Located in a red brick building on the 5th floor near the Ginza 6-chome intersection in front of "GINZA SIX". The restaurant opened at the end of August 2019. [Head Chef] Head Chef Ryuichi Hirayama, born in Chiba Prefecture in 1983, grew up in a fishing town in Minamiboso, familiar with fresh fish. He honed his skills at "Ginza Sushi Ichi" and "Higashi Ginza Sushi Fujita" before opening his own restaurant. I have visited Ginza Sushi Ichi Bangkok branch before. The Bangkok branch of Sushi Ichi has been awarded one Michelin star. The chef is a big fan of fish. [Interior] The interior has a warm atmosphere with an L-shaped counter for 8 seats. Instead of paintings, a "sea bream furoshiki" is displayed on the wall at the back of the counter. It is said to be a valuable gift from Emperor Showa 75 years ago. It is a red "congratulatory sea bream" furoshiki. [Shari] Two types of shari are used depending on the topping: ⚫︎ White shari is a blend of "Sasanishiki and Koshihikari" with a gentle acidity. ⚫︎ Red shari is a blend of "Hitomebore and Koshihikari" with a firmness that may or may not leave bite marks, and the temperature is adjusted according to the topping. Each has its own characteristics to match the toppings. [Omakase Course 18,000 yen (excluding tax)] ▶︎ Assorted sashimi Flounder, turban shell, horse mackerel The flounder with a lingering taste that overflows with skill, the turban shell with plenty of flavor, and the horse mackerel with a good balance of richness. ▶︎ Smoked bonito Smoked with bamboo skin, served with ponzu and mustard. The refreshing taste of mustard and ponzu goes well with the first bonito. ▶︎ Turban shell and corn chawanmushi Topped with a potage made of onions and topped with sea urchin. A chawanmushi with a good balance of sweetness between the ingredients. ▶︎ Grilled tilefish skewer (cheek muscle part) Invented by the fish-loving chef! Probably can only be eaten here unless imitated! It looks like yakitori, but it's rare inside and the fat melts in your mouth, which is delicious. ▶︎ Grilled cherry salmon with saikyo miso The gentle flavor of the not too fatty cherry salmon is rich and has a mild taste. ▶︎ Crab cream croquette Cut in half, generously spread with wasabi. Eaten hot, the spiciness of wasabi is neutralized and the sweetness of the ingredients spreads. ▶︎ Seasonal fresh vegetable pickles The chef prefers fresh vegetables over pickles, served with fried food. The miso is homemade and served with "tilefish miso". The homemade miso and vegetables change each time. ▶︎ Daruma squid simmered with grated daikon radish You can't tell by looking, but a large amount of ginger enhances the sweetness and it is delicious. [Nigiri] ▶︎ Gizzard shad The gentle sweetness overflows and goes well with the slightly sweet and gently acidic white shari. ▶︎ Konoshiro Richly sandwiched with "cloudy shrimp", the strong sweetness and delicate acidity are in perfect balance. ▶︎ Marinated yellowtail Lightly marinated, the unique acidity and aroma of yellowtail are wonderful. The seven-spice blend goes well, which I think means it wouldn't go well if it didn't have a certain level of umami. * Sourced from "Fish Tskushi-shi" ▶︎ Tilefish Even though it's not the white season, this is extremely flavorful. The chef says that this level wouldn't be available in today's Toyosu. * Sourced from "Fish Tskushi-shi" ▶︎ Spear squid Salt and sudachi enhance the aroma and sweetness, leaving a lingering sweetness of rice. ▶︎ Lean tuna marinated It gently envelops the tongue with a gentle acidity. ▶︎ Medium fatty tuna The shari temperature is raised to about 45 degrees, with a moderate acidity and aroma in the mouth.

[Overall Review] Having trained at a Kanekasa-style restaurant exclusive to Ikyu for 6000 yen (tax included), the attention to detail in temperature control is evident. Given the location in Ginza, the profitability of the establishment is a concern due to the level of quality maintained. Many places serve courses with only a few pieces of sushi, but here they serve a satisfying amount to fill you up. While there are no outstandingly delicious ingredients, the quality of the sushi is consistently high. Overall, there is a refreshing taste to the sushi, with a lot of sudachi used. [Individual Reviews] - Tamago: The freshly made tamago was served at the beginning of the meal, usually it is served at the end. It was easy to eat with finely chopped layers and seasoned with salt. - Madai (Red Seabream): Finely sliced and easy to eat with a hint of salt. - Aji (Horse Mackerel): Particularly delicious during this season, served with a light touch of soy sauce. - Kue (Longtooth Grouper): Refreshing taste, lightly seasoned with soy sauce. - Chawanmushi: Creamy and rich taste with shellfish and sea bream inside. - Hirame (Flounder): Marinated hirame with a hint of chili pepper on top. - Shiraiika (White Squid): Lightly dusted with sudachi peel and seasoned with salt. - Hiramasu (Amberjack): Unexpectedly, grilled fish was served alongside the sushi. - Summer Vegetables with Makogarei (Marbled Sole): Fresh summer vegetables with marinated makogarei. - Akami Zuke (Marinated Tuna): Brightly colored marinated tuna. - Chutoro (Medium Fatty Tuna): A hint of acidity typical of summer tuna. - Ezo Bafun Uni: Uni stuffed with misshapen uni on the base and neatly arranged uni on top. - Hamaguri (Clam): Finely chopped clam sushi to avoid toughness. - Anago (Conger Eel): Crispy and fragrant anago. - Tekkamaki (Fatty Tuna Roll): Both akami and chutoro in one roll. - Kanpyo (Dried Gourd): Carefully prepared dried gourd, with shari adjusted in temperature based on the topping.

A friendly head chef exudes a gentle atmosphere at this sushi restaurant in Ginza, with a low threshold that allows for a casual dining experience. The omakase course includes 12 pieces of nigiri sushi along with grilled dishes, steamed egg custard, rolled sushi, soup, and dessert, offering a slightly generous portion. The nigiri sushi impresses with its carefully crafted presentation. The grilled and steamed dishes, which have been popular since the chef's early days, are of high quality. Seating is available only at the counter, where guests can also enjoy the chef's stories about his love for fish. For prices and more details, visit "Tokyo Tabearukar" at http://xxxbeansxxx.blog.fc2.com/blog-entry-1774.html

I visited this sushi restaurant for the first time when I had some free time. The chef was very friendly and easy to talk to! Despite the pandemic, they were operating energetically. I had two cups of sake and got a little tipsy in the afternoon haha. The portion was generous and the cost performance was great. I would like to visit for dinner next time!

The head chef was very friendly and the atmosphere in Ginza was surprisingly pleasant. We had a variety of dishes including sashimi, mushroom and shiso leaf, garlic uni, sweet potato, steamed egg custard with fish roe, grilled blackthroat seaperch with miso, crab cream croquette, fresh vegetables, grilled white fish with daikon radish, stewed fish bones, marinated amberjack, squid, yellowtail, squid and sea bream, marinated red tuna, medium fatty tuna, hot rice topped with seared fatty tuna, sea urchin, ikura, white shrimp, conger eel, negitoro, and kanpyo roll. Additionally, we tried two recommended dishes. We couldn't stop drinking the variety of Japanese sake, trying 7 different kinds. (laughs)

I had sushi for lunch on my birthday~ I didn't eat anything the night before so I could eat as much as I wanted. The restaurant was very clean and had a calm atmosphere. There were only three groups dining, all of them women. The sushi rice was small and easy to eat. There were many dishes and I was very satisfied! They also served us sake, making it the perfect lunch!!

"Sushi Ryuichi," which opened in August 2019, was my first visit after making a reservation online. In Ginza, there are countless sushi restaurants, and even in the same building where this restaurant is located, there are other sushi restaurants. Some restaurants close down without us even noticing. Tonight, I opted for the omakase course priced at 18,000 yen (excluding tax and a separate 5% service charge). I started with a draft beer. - Appetizers - Three kinds of sashimi: - Kijihata from Tokushima: Firm texture with a hint of sweetness - Yellowtail from Himi: Excellent fatty texture - Flounder from Aomori: Enjoyed with salt, great texture - Marinated horse mackerel with plum: Homemade plum paste mixed with crispy plum, cucumber, and marinated horse mackerel. The texture is excellent, and the plum flavor complements the fish well. - Shirako chawanmushi with mackerel egg sauce: Mackerel egg used to make the sauce was a surprising touch. The chawanmushi was flavorful and included squid legs and Inca berries. The mackerel egg sauce added a unique taste. - Grilled alfonsino: The fatty texture was refreshing, and the black seaweed salt on the surface enhanced the flavor. Served with pickled red turnip, it was a delightful dish. - Crab cream croquette from the sushi restaurant: The chef, who had experience working at a Japanese restaurant before opening this sushi restaurant, surprised us with this croquette. It was made with generous amounts of crab and was delicious. - Vegetables with special miso: Cucumber and turnip were served raw, while the onion was steamed. The miso added a sweet and salty flavor that paired well with the vegetables. - Grilled yellowtail with daikon radish: The radish was flavorful and matched well with the dish. - Sushi - - Alfonsino from Nagasaki (aged for two weeks, white) - Alfonsino from Kumamoto (red) - Red scorpionfish from Chiba (kombu cured, white) - Squid ink from Mie Prefecture (white) - Marinated tuna from Choshi (180 kg, red) - Fatty tuna nigiri (not a roll, red) - Seared tuna (red) - White shrimp kombu cured from Toyama (white) - Sea urchin from Nemuro, Hokkaido (white) - Seared conger eel from Tsushima (white) - Tekkamaki (white) - Kanpyo maki (white) - Tamagoyaki The rice was seasoned differently for each type of sushi, enhancing the flavors. The toro nigiri was unique as it was not a roll but was still served as a nigiri. The warm rice melted the toro's fat, creating a delightful experience. I enjoyed a leisurely evening chatting with a regular customer who shared interesting stories about the chef. The chef had a passion for fishing since childhood and even attended a fisheries high school. Despite now owning a restaurant, he still longs for the days when he could go fishing. It was an enjoyable dining experience filled with delicious food and fascinating stories."

Visited on November 9, 2019, located a 4-minute walk from Ginza Station. Reservation required, can be made by phone or online one month in advance. No walk-ins. One person, cost is 8,800 yen per person. Ordered dishes include stonefish liver, sumiika, matsutake and shimeji mushroom with shellfish chawanmushi, seared golden eye snapper, red meat crab cream croquette, assorted sashimi, sea urchin, conger eel, green onion miso soup, and more. The restaurant is located in Ginza and specializes in sushi. The head chef, Ryuichi Hirayama, previously worked at "Ginza Sushi Ichi" and "Higashi Ginza Sushi Fujita" before opening his own place called "Sushi Ryuichi" in August 2019. Closed on Wednesdays and holidays. Lunch is only available on Tuesdays, Thursdays, and Saturdays. Lunch course is 8,000 yen, dinner course is 18,000 yen (excluding tax and 5% service charge for dinner). Reservations can be made by phone, through Tabelog, or One Michelin Star Restaurants. The restaurant has 8 counter seats only, no private rooms. Credit cards are accepted.

In the same building, there are three sushi restaurants on the 5th floor of the Kishu-ya building. I asked about the course and ordered my favorite "mixed play of sushi and appetizers" (laughs). Along with the sushi, we were served grilled dishes, fried dishes, vegetables (pickles), steamed fish and figs in a teacup, rolls, soup, and a creatively prepared dish that was rich in flavor. The sushi mainly consisted of seasonal local ingredients, prepared in various ways such as raw, cooked, marinated, seared, with the rice also being perfectly balanced. The young owner's experience, sophisticated skills, gentle manner of speaking, and the elegant atmosphere make this place very suitable for Ginza. The entrance leading to the counter and the interior with only a cypress counter show good taste, making it a great choice for entertaining as well.