About Sushi Riku
Itamae Riku Toda serves Edomae sushi to small parties only at his eight-seat counter in Roppongi, behind a quiet alley-style entrance with a white wood counter. Toda carries technique from his training years, and the course mixes classic nigiri with the occasional creative plate, firefly squid custard or shark fin among them.
At 4.36 on Tabelog, reviewers keep coming back to the kohada, which Toda marinates with a balance they trace to his apprenticeship. The shari draws praise for melting on the tongue while still reading as individual grains, with a gentle sweetness against the fish. The intimate, refined feel comes up often, and the Japanese reviews carry little recurring criticism.
Frequently asked
Very hard. Tables sell out fast and most successful bookings come from last-minute cancellations, which surface unpredictably. Continuous monitoring catches far more of these than checking by hand.
Sushi Riku takes bookings through Omakase. Table Alert watches it continuously and links you straight to the booking page the moment a seat opens.
From our own tracking, new slots here typically open only about a day in advance (often same-day) and vanish within minutes — so a cancellation alert is the realistic way in.
It varies by season. Table Alert checks Sushi Riku around the clock, so you hear about new dates and cancellations as soon as they appear — from our own tracking, new slots here typically open only about a day in advance (often same-day) and vanish within minutes.
The dinner omakase course at Sushi Riku is ¥40K · $248 per person.
Sushi Riku is in Roppongi, at 東京都渋谷区広尾5-13-6 ARISTO広尾ビル 1F. Open in Google Maps
Most counters of this calibre are reservation-only with limited seats, so planning ahead — or catching a cancellation — is essential.
