Sushi Ryujiro returns to Singapore after its departure earlier this year.
Founded by chef Ryujiro Nakamura, the restaurant showcases the unique Edomae style sushi.
Sushi Ryujiro is located at The Capitol Kempinski Hotel.
The comeback story of Sushi Ryujiro is a testament to its lasting impact and appreciation for Edomae sushi.
A new chapter unfolds at Sushi Ryujiro. The famed Japanese restaurant founded by acclaimed chef Ryujiro Nakamura returns at The Capitol Kempinski Hotel after shutting its doors at Shaw Centre earlier this year. The move underscores the esteemed position the restaurant occupies in Singapore as one of the most enthralling destinations for authentic Edomae sushi — a preparation style born from Edo-era Japan that involves ageing and curing its ocean catch before serving; a derivative of the de rigueur standard of presenting sashimi-grade fish immediately at its freshest.
Statement to this new address is a paper installation of a dragon suspended above the entrance of Sushi Ryujiro. Designed by Wanda Barcelona, the art piece visualises the dynamic dances of dragons and Japanese pine trees in the wind, and how its poetry flows through the entire space. Wander deeper to find the restaurant’s main dining room finished with earthen tsuchikabe walls, warm timber, and hushed tones that draw the diners’ full attention towards the chefs at work. Between the quiet rhythm of knives gliding through fish and brushes glazing nigiri, the restaurant seats 10 guests and is intended for the purist who understands the intricacies of the formal dining setting.
Best known for its precision rather than extravagance, dining at Sushi Ryujiro is a study of how luxury reveals itself in subtler ways. Every piece of seafood undergoes the treatments of the centuries-old Edomae culinary technique, with each step tailored to coax out the complexities of flavour from its ingredients. As to be expected, even the restaurant’s sushi rice is treated with remarkable care — seasoned with a proprietary blend of specific vinegars that lend a refreshingly gentle acidity to each bite.
Depending on the season, diners here are also offered opportunities to savour some of Japan’s rarest delicate produce such as red uni from Fukui Prefecture, which almost melts on the palate. These ingredients, shared by chef Nakamura, are not attainable via conventional channels but only through deep connections with independent fishermen themselves.
For returning patrons, Sushi Ryujiro remains the benchmark of world-class omakase dining in Singapore. For everyone else, it is an invitation to meals only made possible by a team in pursuit of mastering their craft over a lifetime.
Where: Sushi Ryujiro, The Capitol Kempinski Hotel, Stamford Road, Singapore
When: Tuesday to Sunday from 12pm to 3pm and 6:30pm to 11pm
Contact: https://sushiryujiro.sg