Sushi Riku Toda

Sugita's number one disciple. Has been in Thailand for 5 years and has the skills that made him the number one sushi restaurant in Asia.

I had heard that Mr. Riku was open for a limited time as a POPUP at the former Equatour site, and I was finally able to visit him.

A spacious interior with 6 seats at the counter.

Omakase course

Roasted ginkgo
Seiko crab from Hokkaido
Spicy sardines and perilla wrapped in seaweed
Seared bonito
Steamed egg custard with cauliflower and yuzu
Small skin, let it rest for 5 days, lots of wasabi
Kitayorigai
Kasuga sea bream
Filefish liver inside
Shark fin tempura
Mackerel once frozen
lean meat
Pickled pork belly in Hachinohe
Horse mackerel
shrimp
Grilled Kinme
Sea urchin in Akkeshi City, Hokkaido
conger eel
Asari bowl

A la carte and nigiri course
Start with your favorite crab.

Mr. Sugida is famous for his sardine wrapped in seaweed.
The seared bonito is sticky and outstandingly delicious.

When you eat the chawanmushi with the fried cauliflower on top, it's like a soup.

I can hear the sound of oil splashing in the back, so maybe it's fried food? I thought it was unexpected
Shark fin tempura! A nice curveball!

When I was talking to my partner about how delicious the mackerel was, he told me, ``We freeze it to prevent anisakiasis.''
It is said that mackerel, which has a smooth texture that does not give you the slightest hint of this, is the hardest to handle.

The grilled goldfish was also fatty and wonderful, and the conger eel was amazing!

But what impressed me that day was the small skin and Kasuga sea bream that had been left to rest for 5 days. The vinegar has a sharp effect on the small skin, giving it a clear outline and an exceptional taste.

Kasuga sea bream has a rounded shape. A large saritar with thick toppings. Kasuga sea bream had a sticky and fluffy texture, and when you put it in your mouth, the sari fell apart and the aroma was great ♡

Although it looks simple, every story is excellent. I get the impression that the style is completely different from Mr. Sugida's, but the a la carte dishes and the course composition were wonderful.

The general has been in Bangkok for five years and is fluent in English. Explanations were given to foreign guests in fluent English.

I think he could be called the ideal general in this day and age.

A physical store is also scheduled to open next spring.

I'm looking forward to seeing how far Sushi Riku will go from now on! !

Possible meeting is Sushi Saito, the star of tomorrow that was too much in the town.