Sushi Ryujiro, the Michelin-starred sushi restaurant helmed by Chef Ryujiro Nakamura, is making a grand return in Singapore. After a successful two-year run at Shaw Centre, the restaurant is now located at The Capitol Kempinski Hotel, offering a unique dining experience that showcases the same philosophy and ingredients that earned its Tokyo outpost a Michelin star in 2021. The restaurant's new space, designed entirely from scratch, features a 10-seat sushiya with a private room opening in September. The interior is a blend of traditional and modern elements, with Tsuchikabe walls made from a traditional blend of clay and rice straw, a hinoki wood counter, and antique tableware. The restaurant's entrance is adorned with a bespoke, handmade paper installation by Barcelona-based art studio Wanda Barcelona, inspired by the movements of dragons, fish, and Japanese pine trees.
One of the key aspects of Sushi Ryujiro's philosophy is its focus on rare and prized ingredients. The restaurant works with a 'fish tailor' to source these ingredients, which cannot be obtained through conventional channels. This includes seasonal red uni from Fukui Prefecture, which is completely natural and free from additives, and extremely rare konoko or sea cucumber innards from Awaji, embedded within a chawanmushi for an elegant texture and flavour. The restaurant also sources premium seasonal jyunsai or water shield from Akita prefecture and tuna for the signature chutoro, akami, and ootoro sushi progression via long-respected tuna specialist Yamayuki.
Chef Ryujiro Nakamura's philosophy is centered around the idea that it's not about which chef has the most money or who can pay the highest price. Instead, it's about the relationships built with independent fishermen, specialist producers, and seafood craftsmen across Japan. He believes that these relationships allow him to access ingredients and relationships that are not easily found through conventional sourcing channels. For example, the 'fish tailor' helps the restaurant source ingredients that are simply impossible to obtain through conventional channels.
Nakamura's goal is to offer Singapore diners an omakase experience that reflects the same sourcing philosophy, craftsmanship, and spirit of hospitality that define Sushi Ryujiro in Tokyo. He believes that Singapore's dining scene is one of the most discerning in the region, with sophisticated, well-traveled diners who appreciate quality. He hopes that Sushi Ryujiro will contribute something meaningful to Singapore's dining scene and that diners will recognize the difference when ingredients are exceptional, craftsmanship is genuine, and every detail has been thoughtfully considered.
Sushi Ryujiro Singapore opens on July 15 at The Capitol Kempinski Singapore, 15 Stamford Road 01-88, Singapore 178906. The restaurant's opening has already generated excitement among loyal regulars, who have started sending gifts to the restaurant. With its focus on rare ingredients, unique dining experience, and commitment to craftsmanship, Sushi Ryujiro is poised to become a standout destination in Singapore's dining scene.
