【鮨 龍馬】
・東京：地下鉄大江戸線六本木駅7番出口からは徒歩1分程度、地下鉄東京メトロ日比谷線六本木駅4b出口からは徒歩2分程度。
・予算 : 20,000～29,999円
・食べログ：3.56（投稿時）
I have returned to visit **"Sushi Ryūma"** in Roppongi, one of my favorite places.
This restaurant is located not far from Roppongi Station. It offers a different experience compared to **"Kakumachi Ryūma"**, which is also open only on Fridays and Saturdays.
In an atmosphere of refinement typical of Roppongi, you can enjoy sashimi that combines aged flavors with creative touches (^^)
The chef, **Inamine Yujiro**, is a professional in this field who has also served as a chef at a sushi restaurant that is popular even overseas.
その豊富な経験と感性が、一貫してしっかりと表れています。
On this day, I once again ordered the **"Premium Sushi Course"**, which left a very positive impression last time.
Starting with the meticulously prepared aged sashimi, we were able to fully enjoy a variety of dishes that truly represent the unique flavor experience offered only at **"Sashimi Ryūma"**.
This day too
・Takeo’s flat-bottomed rice bowls
・Amphipode of Amakusa & Sweet Shrimp of Niidō
・Kawahibi & Kawahibi’s Liver & Kawahibi’s Miakawa
・Kashinada's White Oyaku & Bafun Oyeni from Koenji
・虎ふぐ、白子＆雲丹シャリを添えた小丼
・Fuego Bay's Large Tros & Tros Stir-fry
・How much is it? And what is the smoked donburi served with it?
등, 하나의握りや小丼、手巻きに **異なるネタを組み合わせた構成** が続々登場している。
“それ、ありますか？”と一瞬そう思いながら口に運ぶと、どちらも過度に主張することなく、 **それぞれの良さを引き立て合う完成度の高さ** に毎回驚かされ、学びにもなります。
The ingredients of the red shari are still as exquisite as ever. The toppings are large in size, and the kumudan is abundant. Not only the taste is excellent, but also the **service attitude is top-notch**. ★☆
Moreover, General Inamine's meticulous care and lively conversation also remain intact. He manages to make the entire meal experience even more enjoyable and pleasant.
I would like to visit this place again. It's a truly charming sushi restaurant that embodies the essence of Roppongi!
Thank you very much for your hospitality.
◆プレミアム寿司コース◇
Tax included: 27,500 yen
・Okinawa's rope crab, crab miso stew, sesame tofu, child-carrying kelp
・ガリ
芽生姜塩、赤酢スライス
・Amakusa no Koiki
Aged for 3 days
・Takeoka’s flat-mouthed dishes & flat-mouthed desserts
Kombu, aged for 6 days
・Amphipode of Amakusa & Sweet Lobster of Niidō
・Kawahibi & Kawahibi’s liver & Kawahibi’s mikawa
・Kanemantai's White Oyaku & Kushu's Bafun Oyeni
・Matsutake and small column tea steamed dish
・Drunk Crab
ずわい蟹＆日高見
・Tiger white fish & clouded sea scallops in a small dilled bowl
・Fuego Bay's Big Troll & Troll Tacos
Aged for 14 days
・フィエル湾の赤身
Aged for 14 days
・フィンフォー湾の中トロ
Aged for 14 days
・Kunasho no
Bafununi Military Ship
・どれくらいの価格と、燻製ハンバーグのトロタク手巻き
Edoban Kintonhiba
・Grilled scallop
・お味噌汁
Kyoto's Red Miso
・Purple yam ice cream
◆추가◇
・ロココ東京 ホワイト
・Man'yō no Wakashū Tsuruko Daizen
Wakayama Prefecture, Heiwa Shuzo
・Toyohashi (ほうはい) Junmii Daizen - Green Color Patterned Wrapper
Aomori Prefecture, Miura Sake Distillery
・醸し人九平次 別設 第三幕「閃光の種」2024
Aichi Prefecture, Manju Brewing
・Rain-following Moon: Junmii Daiginjo, Aishan
Hiroshima Prefecture, Sagara Shuzo
・피스코 카펠 모아이 레조다도
Chili, Brandy, Capel Company
【鮨 龍馬】
・東京：地下鉄大江戸線六本木駅7番出口からは徒歩1分程度、地下鉄東京メトロ日比谷線六本木駅4b出口からは徒歩2分程度。
・予算 : ￥20,000～￥29,999
I visited "Sushi Ryūma" during its opening period, and I had a good impression. I decided to visit again. ♪
The location of the restaurant is close to Roppongi Station. It operates on a different day from the popular "Kakumoku Ryūma," but it seems to be the same establishment.
The interior design of the restaurant is beautiful, creating a calm atmosphere where you can enjoy sushi while forgetting the hustle and bustle of Tokyo (^^)
The chef, Mr. Inami Yūjiro, has also served as the head chef at a popular sushi restaurant abroad. He is a professional in the field with considerable culinary experience!!
That day, I had the "Premium Sushi Course". The sushi was prepared with great care and skill using aged sushi that was specially selected. It was a truly enjoyable experience, and I must say, "Sushi Ryuma" is really delicious. (*´∀｀)
For example, dishes like "White Oyster & Bafun Oyster," "Carrot Fries & Sweet Carrots," and "Bafun Oyster & Purple Oyster Military Omelets" use two different ingredients in one serving. When you eat it, you might wonder why they are used together. However, there is no clear winner between them; instead, you can enjoy both dishes equally, each bringing its own unique flavor. It's truly a remarkable dish! ★☆
The red shari is also just right in terms of quality, and the ingredients used for the sushi are still quite substantial. The abalone is also abundant, and the service attitude is truly outstanding!!
And just like last time I visited, I also felt that Captain Inami's care and level of storytelling skills are truly outstanding. Therefore, I was able to enjoy the meal even more★☆
This is a sushi restaurant in Roppongi that I would like to visit again!
Thank you very much for your hospitality!
食べログ 3.30 (投稿時)
◆プレミアム鮨コース◇
Tax included: ¥27,500
※■は鮨、丼物、巻物です。
□ Appetizers
・Iwate's Rocky Sauce
・ウマダイズ
・下足酒盗
・Cream Cheese West Kyoto Soy Sauce – 5 months of aging
・モウカサメの心臓
Caviar
・ガリ
Miso Ginger Salt, Red Vinegar Slices
■Sushi
・Kumamoto Prefecture, Amakusa: Koiki – Matures over 5 days
・Haruko Tuna Kombu Datsumi – 6-day aging time
・Fukuoka's White Oyaku & Hokkaido Genmori's Bafun Oyeni
Between white squid and shari, there’s bafun oolong shrimp.
・Nagasaki's Abalone – 6-day aging
・車海老 & 甘エビ
Between shrimp and shari, there’s sweet shrimp.
□ Sashimi
・Hirame Enzai in Chiba Prefecture, Takao – Matures over 4 days
Cリカリ梅
・Drunk Whale Crab
Nihokami Sashike
□茶碗蒸し
・茶碗蒸しにイクラとシジミの出汁を加えたもの
■Sushis
・Hokkaido's Iitate Bay's premium beef giant tuna – aged for 13 days
・Hokkaido Iitate Bay's premium beef red meat pickled in salt—aging for 13 days
■丼物
・真鯛白子と北海道礼文島のムラサキウニのご飯
Red sushi mixed with purple oysters
■Sushi
・Hokkaido's Iitate Bay's premium salmon – aged for 13 days
・Hokkaido Genmoriのバフンウニ & Hokkaido Rebunjimaのムラサキウニ軍艦
Top: バフンウニ, Bottom: ムラサキウニ
■ 문서
・In the Iitate Bay of Hokkaido, this is a premium salmon dish called "Bonten" and also available as a rolled dish called "Trotak Maki". It's a sashimi that has been aged for 13 days.
芽ネギ乗せ
■Sushi
・Nagasaki Prefecture Ki Island's Kuroko
□O-Watari
・Nameko’s Red Clearing
□デザート
・チチクアイス
・Phoenix Meitai Peach Wine
◆추가◇
・Sengin Retro One-style Fire-in
Tōkida Prefecture, Shinskin Co., Ltd.
・Fukushima Special Junmei Unfiltered Raw Wine, Five Million Stones
Aichi Prefecture, Ito Co., Ltd.
・クラセアスール メスカル サンルイスポトシ – 熟成期間8ヶ月、アガベ100％、メキシコ産
【鮨 龍馬】
・東京：地下鉄大江戸線六本木駅7番出口からは徒歩1分程度、地下鉄日比谷線六本木駅4b出口からは徒歩2分程度です。
・予算 : ￥20,000～￥29,999
I visited "Sushi Ryuma" after purchasing its support products from Makuake, with great anticipation. This visit marked the beginning of a new challenge for "Kaikō Ryuma," as they celebrated their 15th anniversary.
The location of this restaurant seems to be the same as Kōgō Ryūma-san. However, the interior is beautiful and has a calm design, allowing you to forget about the noise in Roppongi (^^).
In such a situation, I was able to enjoy the "Sushimi Ryūma Course" prepared by Master Inamine. It was truly luxurious, delicious, and Master Inamine’s storytelling skills were outstanding. I really enjoyed every moment of it★☆
That day's highlight was a generous portion of "seasonal Matsutake mushrooms" and a grilled large Tuna from Oomae, Aomori Prefecture, provided by Yama Kōsō!!
It was a masterpiece made by hand. The texture and aroma of matsutake mushrooms, along with the fat of this massive bonito and big tuna, perfectly complemented the carefully selected wakame and two types of aged red vinegar. A truly remarkable combination. (´ρ`)
By the way, I would also like you to take a look at the latter part of the photos. The private rooms are also quite beautiful and spacious, so they are definitely recommended!!
I look forward to enjoying the delicious sushi prepared by General Inamine and his engaging conversation♪︎
Thank you very much for your hospitality.
No food review scores available (posted at the time of submission)
【Sushi Ryūma Course】
〈Small Plates〉
岩もずく～青森県産
Homemade Monja
Rich Sesame Tofu
Cream Cheese West Kyoto Soy Sauce
Oki Tsubtsukumi
〈蒸〉
Fukuoka Prefecture Yanagawa Produced Natural Eel Stew ~ Eel Meat with Gold-Encrusted Stuffing
〈刺〉
Mizuno-style aged 8-day bluefish thin-cooked dish
Anzenpon Aji ~ Produced from the Ijumon Bay in Hokkaido
〈Handmade〉
Matsutake and grilled giant tuna
〈Sushi〉
Koshimi: Aged for 4 days; produced in Kamikochi, Kumamoto Prefecture
Aoriike
Red-meat, aged for 18 days – Produced in Oma, Aomori Prefecture
Ikura Small Dish – Two Types of Ikura, Including Silver Salmon and Autumn Salmon
Da Toro: Aged for 18 days – Produced in Oma, Aomori Prefecture
A combination of carapace shrimp and button shrimp – sourced from Amami Ōshima in Kumamoto Prefecture and from Rishikiri-Moefun Island in Hokkaido.
Nodguro～Produced in Nagasaki Prefecture
Bafununi～Produced in Nemuro, Hokkaido
Kabocha～Produced in Taiso, Nagasaki Prefecture
＜お椀＞
Seaweed Soup
〈甘味〉
Hōzuki
〈추가〉
New Policy Cosmos Reissue 2020 (Akita Prefecture, New Policy Distillery)
Nikakami – Extremely spicy pure rice wine (Mie Prefecture, Heiho Shuzo)
The maker of this sake, Kiyozuke. A pure rice daiginjo, born in Kuroda Castle. (Ichiya Prefecture, Manju Koji)
Torotaku Nakamaki
