On my recent trip to Japan, my first of 3 sushi stops was Sushi Riku in Hiroo Tokyo. Riku Toda probably has one of the more unique career paths with training at both Sugita and Mizutani before spending several years in Thailand at Ichizu. I went to Sugita in 2022 and absolutely loved it so I was excited to see what Riku had to offer.
Reservation was thru Tableall for 54,000 yen. It was quite a bit expensive even with general rising costs but at the time I didn’t have any plans and wanted to get something for my trip. I sent my request on Dec 5 and received a confirmation on Dec 15.
Also, at the end of the dinner, he told everyone that he wasn’t taking any follow up reservations as they were closing and moving so he wasn’t sure when they were reopening. He gave me his LINE information if I wanted to request in the future.
The restaurant sits on the first floor of a quiet area of Hiroo and when you enter in you’re greeted with a beautiful garden that will lead you to the actual counter. The counter seats 9 people. I was placed in the corner in front of the souchef who would help me communicate if needed (aka gajin corner lol). Rest of the group was half from China and half from Japan.
As for the meal itself, overall I thought it was solid. I wasn’t particularly blown away with most of the dishes but no complaints either. Like Sugita, the neta is on the thicker side. I prefer a stronger Shari than Todasan's but it was still solid. Probably enjoyed the Iwashi and Futomaki rolls the most and it was my first time having shark fin in a sushi setting. The meal was composed of:
- Ginko Nuts
- Toasted rice from bottom of the pot with some soup
- Tai and scallop sashimi
- Katsuo
- Iwashi Roll
- Chawanmushi with hotaru-ika
- Ankimo
- Tai
- Ika
- Hirame
- Kegani
- Shirako
- Chu Toro
- Akami
- Sayori
- Fukahire
- Sawara
- Akagai
- Ebi
- Uni
- Futomaki
- Add on Aji
- Warabi mochi for dessert
by JTrue14