01 / ABOUT THE PLACE
About this place
Set in a quiet basement space removed from Roppongi's bustle, Restaurant Ryuzu presents refined modern French cuisine shaped around the inherent character of seasonal ingredients. Among the courses, the restaurant's signature specialty is a tartlet crafted with Yairo shiitake mushrooms from Niigata Prefecture. Draped in a delicate veil of lardo over richly flavored mushrooms, the dish allows their earthy aroma and umami to take center stage, epitomizing a kitchen philosophy that favors clarity of purpose over superfluous ornament.
Both lunch and dinner revolve around multi-course menus. Midday dining features the "MENU DU JOUR," comprising 2 appetizers, fish and meat courses, and dessert, alongside an omakase option that leans heavily into the season's finest market produce. Evening services range from the concise "MENU Diner" to the expansive "MENU Degustation" and the signature "MENU Ryuzu," catering to different dining occasions. Courses highlight precise cooking techniques and balanced temperatures, from starter dishes layering sea urchin and seafood bouillon gelee with fennel mousse to accurately roasted seafood and Japanese Wagyu accompanied by deeply concentrated sauces.
The cellar offers extensive choices to accompany the cooking, anchored by deep selections from Burgundy, Bordeaux, and Champagne, alongside guided wine pairings by the glass. Thoughtful non-alcoholic alternatives are also on hand, including fresh herbal infusions and gently sweet "Yukiguni Black Tea" made from Murakami tea leaves cultivated in northern Niigata. In addition to a counter offering select à la carte options, comfortable table seating and private rooms provide an intimate, polished setting suited to both celebrations and business gatherings.
