Ryuzu

It was mostly good but there was nothing really impressive on the menu, I had been expecting more from a 2* Michelin restaurant.

The best course, to my surprise, was the breaded and fried tripe, served with garlic butter foam and vegetable sauce (the tomatoes were of excellent quality). By contrast, the main dish was boring, just roasted chicken with some vegetables (some of which were undercooked) and a little bit of jus.

The other courses were good but of the standard I would expect from a nice bistro. The dessert was dominated too much by ice.

Nice but I wouldn't return, even at the lower lunch price (¥10,000 for five courses plus a small amuse bouche, pre-dessert and dessert). The service was very good, enough for 4/5 overall.

One of the best restaurants I’ve been. Been here twice but this time I was really astonished by how wonderful each dish was. I could tell the chef has poured so much passion in every dish, plate, utensils, napkins, lights, interior design, name of the flowers, etc. We were able to get our own room which was nice during the pandemic. Full house. Every staff knew every little detail of all dishes, location of the ingredients, how the plates were designed by the chef himself, just the friendly atmosphere made the dinner even more special. They know when to come and pour the drinks, ask if the amount of food is too much, and checking what we’ve been discussing about the food so they can comment on the dishes. The bread and butter were so simple yet so yummy. I love how the chef mixed Japanese ingredients to the French sauces which weren’t too heavy and doesn’t make you get a food coma at the end of the course. The dessert was so sensitive and was just awed, too good to be true.

They gave us veggie option.
Service is so good.
If you want to have good experience with your partner, I want to recommend this place.