CerradoAbre a las 17:30 mañana
Actualizado hace 1 mes
Añade una foto
27 fotos
Roppongi es una estupenda atracción turística para aquellos que vienen a comer a este restaurante tras un largo paseo. Siempre puedes disfrutar de un perfectamente elaborado atún ahumado, un tierno queso ahumado o un atrayente salmón ahumado: son la especialidad de Ryūma. Prueba su sabroso risotto dulce, su casera sopa de fresa y su delicado postre de fresas. Aquí puedes beber un sensacional vino, un delicioso sake espumoso o una irresistible cerveza de grifo. Su extraordinario té blanco y su espectacular té rojo son el punto clave de este lugar.
Las calificaciones tan altas de este lugar no hubieran sido posibles sin un creativo personal. Basándonos en las opiniones de los usuarios, el servicio es admirable. Ven aquí si buscas una silenciosa atmósfera. Los usuarios de Google han premiado a este restaurante con un 4,4.
Opiniones de los clientes sobre platos y características
Ver todasMenos
Reseñas de visitantes en Ryūma
/ 97
Servicio no disponible temporalmente
Vuelva a intentarlo más tarde.
Solicitar eliminación de información
Bochen Que
hace 7 meses en Google
We had premium sushi courses for 2 people for dinner. It was way overpriced for what quality you got. The sashimi and steamed crabs are not fresh and were smelling fishy. Seaweed was not delicious. Aged Sushis were just average and not really different to normal rotating Sushi restaurant. Every glases and plates are not clean and with many fatty fingerprints on it. We had a private room but it was way too hot with the air condition on. The staff told us that the air condition can not be controlled so we have to open the private room door to get fresh air. The drinks are overpriced as well. There were no prices printed for drinks on the menu so everytime you need to ask the staff. The staff also didn’t know so he had to ask his boss. It was my worst Omakase experience in Japan. At the end we talked to other guests and they also found the food was bad. They were also told to finish their desert fast because they want to close on time. Meal type: Dinner Price per person: ¥10,000+ Food: 1 Service: 2 Atmosphere: 1
Solicitar eliminación de información
g man
hace 8 meses en Google
Average food and service. Price per person: ¥10,000+ Food: 2 Service: 2 Atmosphere: 2
Solicitar eliminación de información
グルメ大家さん
hace 2 años en Google
His ability to move between nine companies and stand out early in each of them is genuine. You can enjoy high quality aged sushi full of ideas. I visited Sushi Ryoma, a sushi restaurant that just opened in October last year. The store's name is bound to be inspired by the Tosa clan's patriots at the end of the Edo period, but I later learned that it is written as "Ryuma" and pronounced "Ryuma," and that it has nothing to do with Ryoma Sakamoto. Arrive at the store and go to the counter. First, I ordered a beer, Braumeister. The servers are well-cleaned, which gives you peace of mind about the delicious draft beer and food. Appetizers were served with beer and the course started. The contents are as follows. 5 types of appetizers Sesame tofu: Super rich sesame tofu that uses twice as much sesame as regular sesame tofu and can be eaten as is. Pickled Squid...The squid has a nice crunchy texture and is delicious. Cream cheese: Marinated in Saikyo miso for two months, it has a wonderful aroma and flavor. Umami boiled rockfish...The flavor is well soaked in. Homemade mentaiko...It looks bright red and spicy, but it's so spicy that it's easy to eat. Perfect for drinking alcohol. Two types are available: salt-based ginger root and sliced sweet and sour-based gari. Small fin...It's been a long time since I've seen a sushi restaurant in Amakusa that serves Kohada for the first bite. Personally, I find it more reliable to start with delicious Kohada. White...The result is reminiscent of the rough waves of the Genkai Sea when you insert a knife into it, and it is sticky, sweet, and delicious. Red sea bream: Marinated with kelp and left to rest for 5 days, it has a soft texture and flavor that spreads in your mouth. Horse mackerel...Mackerel that has been aged for 5 days, goes well with the garlic-like scent of light green onions. A small bowl of salmon roe... Two types of salmon roe, silver salmon and autumn salmon, the smaller one is from silver salmon and has more salt. The larger salmon is made with autumn salmon and has a stronger soy sauce for a different taste. This is so delicious. Even though I don't really like salmon roe, I found it very delicious. Chawanmushi...A dish with snow crab and crab miso risotto on the bottom, and the sourness and bitterness of it is subdued with smoked cheese chawanmushi. Snow crab meat is placed on top, and truffles are shaved to enhance the aroma. This chawanmushi is also really delicious. Big fatty tuna..."Yamayuki" Oma bluefin tuna, aged for 28 days. The green onion tuna is added between the sushi rice and the fillets to create a meltier, silky texture. I was also shown some saku that had turned black after 2 months of aging. Even with this, the inside is pink and the flavor is super mature. You can feel the strong commitment to the ingredients. By the way, the discolored parts are cut off and fed to the crocodiles kept at the staff's house. The crocodile eating Oma's tuna is doing a lot of crazy things (lol). At this point, I changed to sake. "Chiebijin" is a Junmai Daiginjo. The chaser we use is from Shizuoka, which matches the production area of wasabi and agari tea. Chutoro...The flavor of this Chutoro is so amazing that there are no words to describe it. Here are the best of the day. Red meat pickles: The silky, smooth flavor of fatty and medium-fatty fatty meat, while the plump, satisfying flavor of red meat. Red bean liver: boiled red bean liver, strained, mixed with ponzu sauce, and then tossed with Shimonoseki tiger puffer skin. Ankimo is delicious even as it is, and tiger puffer fish has a crunchy texture and flavor. Great for sake. Prawns: Raw botan prawns are placed between the well-boiled prawns and sushi rice, and the mixture combines the firm miso and sweetness of the boiled prawns with the raw texture. This was extremely delicious and ranked among the top three dishes of the day. I had eaten this combination of fresh shrimp in ``Kurumaebi'' at Sushi Fujiro before. He said that he had devised it. Sea urchin...The seaweed used in warships has a nice scent, so to match that, two layers of sea urchin are placed on top. The sea urchin that fills your mouth is a delight. Hand-rolled tuna brain...A hand-rolled seared tuna cheek meat (brain-tempered), topped with fatty tuna made from burigakko. It was named ``Torchbearer,'' and it seems that a customer was the person who gave it its name. This was ranked 1st in taste, almost equal to Chutoro. Conger eel: Tsushima's conger eel, which is steamed for twice as long as normal and then cooked, so it falls apart in your mouth. Miso soup with seaweed... Finally, while drinking piping hot miso soup, we reminisced about the day's course. After-dinner drink: Houou Mita strawberries for dessert. This sake is made from 100% Tochiotome and is filled raw, making it a very fresh bottle with an expiration date of only two months. It had a nice strawberry aroma and was a refreshing aftertaste after a meal. Overall, it was a very high quality sushi restaurant. He worked at nine different companies, both at mass-market restaurants and overseas, and quickly rose to prominence at each of them, and the menu that General Inami devised with his overflowing ideas and sense remains at his former sushi restaurant. These days, there are many people who have worked at very famous stores and become independent after attracting attention and selling over 50,000 yen per customer.However, like General Inami, he started at a popular store and has acquired the skills to this point, including customer service skills. I think it's rare to find a sushi chef who is so well trained. He is an extremely talented sushi chef who uses quality ingredients, the amount of time he puts into it, his cooking skills, and his communication skills. His parents' family is General Inami, who grows rice, and it seems like he was born to become a sushi chef. We have courses ranging from the 20,000 yen range to over 50,000 yen, so we are prepared to cater to a fairly wide range of customers. I think it's a very good store. Meal type: Dinner Price per person: ¥10,000+ Food: 5 Service: 5 Atmosphere: 5 Recommended dishes: 銀鮭秋じゃけ小丼, 鮟肝, 車海老, 香箱蟹とマグロの脳天手巻き
Todas las opiniones
Sushi, Pescado y marisco
$$$$
Rango de precios por persona
JPY 10,000
Dirección
Roppongi, 7 Chome−13−8 六本木フュージョンビル 3F, Minato, Tokio, Japón
Características
Tarjetas de crédito aceptadas
No hay entrega
Wifi
Reserva
No accesible para sillas de ruedas
Horario
| LunesLun | 17:30-03:00 |
| MartesMar | 17:30-03:00 |
| MiércolesMié | 17:30-03:00 |
| JuevesJue | 17:30-03:00 |
| ViernesVie | 17:30-03:00 |
| SábadoSáb | 17:30-03:00 |
| DomingoDom | Cerrado |
Página web
Instagram
@ryuuma.roppongi
Reportar un error de datos
