English
Sushi Riku Toda Review Summary
Sushi Riku Toda
3-chōme−6−34 Motoazabu, Minato City, Tokyo 106-0046
Key Takeaways
Exquisite sushi with a focus on fresh, high-quality ingredients.
Higher price point, but many feel it's worth the cost for the experience.
Intimate and elegant ambiance with personalized service.
What Customers Have to Say
Overall Quality
Overall, the quality of the food and service is highly praised, with many reviewers noting that it lives up to the reputation of its chef, who has trained at prestigious sushi restaurants. The combination of exceptional sushi and attentive service creates a memorable dining experience.
Favorite Dishes
Customers rave about the exquisite sushi, particularly the grilled ginkgo, seiko crab, and the unique sushi rolls. Many reviews highlight the freshness and quality of the fish, with specific mentions of the deliciousness of the fatty tuna and the delicate flavor of the sea urchin.
Price
The price range is on the higher side, with meals typically costing between ¥30,000 and ¥39,999. While some diners feel the prices are justified by the quality of the food, others mention that it can be quite expensive for a single meal.
Ambiance
The restaurant has a cozy and elegant atmosphere, with a stylish red counter that adds to the dining experience. The intimate setting, with only eight seats, allows for a personalized touch, making it feel exclusive and special.
Vibe
The vibe is described as warm and inviting, with a friendly chef who engages with guests. Many diners appreciate the relaxed yet upscale feel of the place, making it suitable for both special occasions and casual dining.
Sushi Riku Toda Google Average Rating
5
5
Google
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! !
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! !
5
Google
Possible meeting is Sushi Saito, the star of tomorrow that was too much in the town.