About Sushi Ryujiro
Sushi Ryujiro is the Harajuku counter of chef Ryujiro Nakamura, who trained in the lineage of Mitsuyasu Nagano before opening his own room. The style is Edomae, the omakase runs past twenty courses and tends to open on tuna, and the rice is blended from four vinegars. Seating is 15 across a main and sub counter in pale wood, with private rooms available.
Across roughly 900 Tabelog reviews (4.38), diners keep returning to the toro and the seasonal neta, and to the four-vinegar shari, which several describe as mild on first taste but carrying real depth underneath. Nakamura himself gets a lot of credit for being easy to talk to and attentive behind the counter, and the room reads as intimate without feeling stiff. Most reviewers consider the cost reasonable for the ingredient quality.
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 Ryujiro takes bookings through Omakase. Table Alert watches it continuously and links you straight to the booking page the moment a seat opens.
Our tracking shows slots usually open about a month in advance.
It varies by season. Table Alert checks Sushi Ryujiro around the clock, so you hear about new dates and cancellations as soon as they appear — our tracking shows slots usually open about a month in advance..
The dinner omakase course at Sushi Ryujiro is ¥33K · $205 per person.
Sushi Ryujiro is in Harajuku, at 2-11-11 Minami-Aoyama, Minato Ward, Tokyo. Open in Google Maps
Most counters of this calibre are reservation-only with limited seats, so planning ahead — or catching a cancellation — is essential.
