【 Miraculous collaboration, a blissful dish of tradition and innovation 】

Two Michelin stars for 13 consecutive years

Famous French Restaurant

I visited "Restaurant Ryuzu."

While certainly inheriting the DNA of Mr. Joel Robuchon,

Chef Iizuka's unique aesthetic sense was sublimated brilliantly,

I enjoyed French which Japan is proud of 🌹

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✅ owner chef Ryuta Iizuka's excellent skill and sophisticated sensibility are fused, pure and deep traditional French

✅ spun with the delicate sense of the Japanese, the ultimate "aesthetic of subtraction" that draws out the essence of the material

✅ An artistic dining experience that satisfies all five senses in a sophisticated space interwoven with wood and marble

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When you enter the store, the first thing that jumps into your eyes is,

Wood, marble, velvet, etc.

Different materials are exquisitely blended

The sophisticated space spreads.

While the height of the ceiling that does not feel that it is in the basement is open,

There is a calm atmosphere somewhere.

Many dishes are truly an encounter with art through the five senses.

Starting from amuse, appetizer, fish dish, meat dish, dessert,

What is consistently felt is a deep respect for the material.

In fact, Niigata, where the chef is from,

I went to see Mr. Crouse and harvested rice

Bamboo shoot moats are also used in other places.

A fusion of the reliable techniques of French cuisine and the delicacy unique to Japanese,

I tasted the unique world view.

The big attention is the specialty of the chef

Shiitake mushroom tart.

The eight-colored shiitake mushrooms of Tokamachi, Niigata are large and thick,

It was characterized by the gentle texture because it was cultivated in a fungus bed.

Using such eight-colored shiitake mushrooms luxuriously,

This dish, covered with a thin veil of lard,

While seemingly simple,

I was fascinated by the deep umami and aroma that spread the moment I put it in my mouth.

"It's a shiitake mushroom, but it doesn't seem to be a shiitake mushroom.

But this is a delicious shiitake mushroom. "

A surprising impression came up in my head.

I was also impressed by the delicacy of the burning of fish dishes.

The skin of cherry salmon is crispy and fragrant, and the flesh is surprisingly juicy.

Traditional French sauce is light,

I enjoyed the taste with deep depth ✨

What is impressive is Chef Iizuka's

"The origin of the restaurant is French" Ryuzu "meaning dragon"

It's a story.

A chef from Niigata studied in Paris,

Until the cooking philosophy that blossomed in Tokyo,

All the tracks are expressed on the plate.

Always evolving while remaining faithful to tradition,

That is the essence of Mr. Lews,

the chef has such a great track record

They also sent us off on our first visit.

For those who want real French,

This is a restaurant you want to visit.

"Restaurant Ryuzu"

✨ OPEN February 1, 2011 ✨

Michelin 2 stars ★ ★

2024 17 / 20 👨‍🍳👨‍🍳👨‍🍳👨‍🍳

Google Reviews 4.4 (445)

Ikkyu 4.75 (4 items)

Tabelog 4.23 (865 items)

The budget:

Night ￥30,000 ～ ￥39,999

Lunch ￥15,000 ～ ￥19,999

Recommended Situation

Girls' Association ★ ★ ★ ★ ★

Dating ★ ★ ★ ★ ★

Dinner ★ ★ ★ ★ ★

Address:

Minato, Tokyo Prefecture Roppongi 4-2-35

VORT ROPPONGI DUAL'S B1F (former URABAN STYLE ROPPONGI MIKA WADAI)

Nearest station: 3 minutes walk from Roppongi Station Exit 6

Business days and hours:

Fire ~ Day

12: 00-15: 00 L.O.Cooking 13: 00

18: 00-22: 30 L.O.Cooking 20: 00

Closed Monday + Unfixed holiday

# roppongi _ gourmet The French Restaurant French food? Two Michelin stars. # Michelin _ Tokyo