Sushi Ryujiro, the Michelin-starred sushi restaurant helmed by Chef Ryujiro Nakamura, is making a grand return to Singapore with a new location at The Capitol Kempinski Hotel. This marks a significant step forward for the restaurant, which previously operated at Shaw Centre before closing its doors earlier this year. The new venue promises to bring the same exceptional ingredients and philosophy that earned Sushi Ryujiro Tokyo its first Michelin star in 2021, captivating the palates of Singapore's discerning diners.
What sets Sushi Ryujiro apart is its unique approach to sourcing ingredients. Nakamura collaborates with a 'fish tailor' to procure rare and prized ingredients that are typically inaccessible through conventional channels. This dedication to quality and exclusivity is a hallmark of the restaurant's philosophy.
The restaurant's interior design is a testament to Nakamura's vision. The 10-seat sushiya features traditional Tsuchikabe walls crafted from a blend of clay and rice straw, a hinoki wood counter, and antique tableware. The entrance is adorned with a bespoke, handmade paper installation by Wanda Barcelona, capturing the essence of Japanese culture and the movements of dragons, fish, and pine trees.
While Nakamura himself won't be physically present at the new location, executive chef Naruki Ikeda will ensure the culinary experience meets the highest standards. Ikeda's fluency in English allows him to engage with diners, explaining the origins of ingredients and the techniques used, as well as sharing fascinating stories about fish species and his unexpected journey into the culinary world.
The menu showcases top-quality, rare ingredients sourced directly from fishermen across Japan. For instance, the seasonal red uni from Fukui Prefecture, free from additives, offers a clean and prolonged flavor sensation. These ingredients are carefully selected to create an elegant texture and flavor, such as the konoko sea cucumber innards in chawanmushi or the premium somen paired with jyunsai water shield.
Nakamura emphasizes the importance of relationships with independent fishermen, specialist producers, and seafood craftsmen. He believes that these connections provide access to ingredients and stories that are not easily found through conventional sourcing. The 'fish tailor' is a prime example, helping the restaurant obtain ingredients that are otherwise impossible to source.
Sushi Ryujiro Singapore aims to contribute to the city's dining scene by offering an omakase experience that embodies the restaurant's philosophy, craftsmanship, and hospitality. Nakamura hopes to captivate Singapore's sophisticated and well-traveled diners, who appreciate quality and the stories behind every ingredient.
The restaurant opens its doors on July 15th at The Capitol Kempinski Singapore, located at 15 Stamford Road. This new venture is a testament to Nakamura's passion and dedication, promising an exceptional culinary journey for Singapore's food enthusiasts.
