We source our tuna from the L'Ametlla high-grade auction. This plate includes one piece each of Akami (lean), Chutoro (medium fatty), and Otoro (fatty belly). It is a study in the different textures and flavors of the king of the sea.
Tips from diners
The Otoro literally disappears on your tongue. Start with the Akami to really appreciate the depth of flavor of the lean meat first.
The ultimate Ryoshi experience. Twelve pieces of nigiri sushi prepared one-by-one and served immediately. The selection changes daily based on what the chef finds best at the market, but typically includes Mediterranean bluefin tuna, sea urchin, and local white fish. The rice is seasoned with a house-made red vinegar (akazu).
Tips from diners
An absolute mandatory order. Sitting at the counter is essential to understand the technical skill. Don't use soy sauce — the chef brushes each piece with the perfect amount of aged soy.
A traditional dashi broth blended with high-quality white miso. We add fresh Mediterranean clams to the boil to provide a deep, oceanic saltiness that elevates the standard miso soup into something much more complex.
Tips from diners
Perfect way to warm up the palate. The clams are a great touch and much better than the standard tofu pieces.
Large, premium scallops are sliced thin and served as nigiri. They are finished with just a few flakes of Maldon sea salt and a tiny zest of fresh lime to highlight their natural sweetness.
Tips from diners
The scallops are so fresh they have a buttery texture. The lime is very subtle but makes a huge difference.
Freshwater eel is glazed with a sweet and savory tare sauce and grilled over charcoal. It is then wrapped in an incredibly crispy, high-grade nori seaweed sheet with seasoned rice. Designed to be eaten immediately while the seaweed is still crunchy.
Tips from diners
The nori quality is excellent. It shatters when you bite into it. The eel is very smoky and rich.
Ryoshi is for the serious sushi enthusiast. The restaurant focus on the quality of the fish and the precision of the rice, following the Edo-mae tradition. The space is minimalist and calm, allowing the focus to remain entirely on the chef's knife work and the seasonal nuances of the fish. It is a bastion of technical excellence and respect for the product.
Reservations are strictly necessary as there are only about 10-12 seats. Book at least 2 weeks in advance. If you're lucky, you can sometimes get a last-minute cancellation during the week.
It is a very quiet, disciplined space. Not the place for a loud group party. It's for people who want to focus entirely on the food and the chef's craft.
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