Restaurant Ryuzu リューズ

Restaurant Ryuzu in Roppongi is another Robuchon-style French restaurant. Chef Ryuta Iizuka was trained at Joël Robuchon before being independent five years ago.

After apprenticed at 2-star and 3-star restaurants when he was in France two decades ago, he further refined his culinary skills at Joël Robuchon Tokyo where he worked at a chef, and led the restaurant to a two-star Michelin rating over five years.

Ryuta-san focuses on the harmony between fragrance and texture by using the best seasonal ingredients. Restaurant Ryuzu also appears in several gourmet magazines, and was introduced as one of the best restaurant by top epicures in Japan.

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Visited: Sep.26.2015 (Lunch)

Address:Urban Style Roppongi B1, 4 Chome-2-35 Roppongi, Minato, Tokyo 106-0032

                東京都港区六本木4-2-35 アーバンスタイル六本木B1

Hours:12:00~15:30(L.O.14:00) 18:00~23:30(L.O.21:30)

Damage: Lunch ¥3,600 / ¥5800 / ¥8400, Dinner ¥8000 / 13000 / 19000

Reservation Details: I booked by call. You can also book via hotel concierge or Pocket Concierge app.

Wesite | Tabelog

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There are total only 35 seats in the restaurant, including only 5 seats at the counter. Luckily i was 1/5 where i can enjoy the food as well as watching the chefs working on the dishes.

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Amuse bouche was pumpkin soup with fresh ricotta cheese, the soup was creamy and sweet, the cheese was clean and fresh.Served with a madeleine made of olive and tomato, where the savory met with the sweetness and refreshness. A very harmony starter.

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The bread part was also good, an entire freshly baked baguette - warm and crispy curst, with a soft and airy inside.

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The first appetizer was made of one of the best seasonal produce from the ocean - Aji. The sliced fish was sandwiched with seasonal vegetables, topped with scallions and ginger. It was a visually beautiful fish unfortunately nothing specular in taste.

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Foie gras was well-done, the out-later was a bit crispy and inside was rich and smooth, it was firmer than the normal 'oily' seared foie gras but still very creamy. The fig compote and grape sauce tastes more on the sour side which balanced very well with the foie gras. 

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I read some review about Ryuzu before i came, and when i was there, i found the menu is somehow 'unchanged', such as this dish, the only part they changed is the fish, same for the fish Aji dish. The fish was very succulent, although companied by the sour pickles, the flavor of the entire dish was a bit bland for my liking.

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The dish i enjoyed the most of the meal was the quail, which was prepared in two different ways. The leg on the back was roasted, very succulent meat and fragrance crispy skin. The dish was serves with a bowl of lemon water as you are encouraged to fish it by hand :)

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The dessert has a very 'tropical' twist which made me miss the weather in Singapore so much. The cream cheese mousse was coated with a layer of mango jelly, and filled with passion fruit puree, on a bed of white chocolate biscuit. It was aromatic and delicious, where the sourness balanced well with the sweetness. The coconut ice-cream on the back was quite refreshing.

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The food was quite fair in general and i enjoyed seating at the counter watching chefs preparing my food. Dishes were obvious arrive in a Robuchon style but unfortunately lack of depth, neither the ingredients were top-nortched. To me, two stars in a long run are quite overrated.