A play on traditional nigiri that brings the izakaya spirit to the sushi counter. Wagyu beef is briefly seared to render fat and develop umami, then placed on sushi rice seasoned to complement beef rather than fish. The garlic and house soy cut the richness of the beef, while the warm rice enhances the meat's texture. Reviewers note this as proof that nigiri doesn't need to be fish — this is nigiri philosophy applied to premium beef.
Tips from diners
If you want nigiri but prefer beef, this is your order. The searing technique is precise — ask for medium-rare and they'll deliver exactly that.
A luxury roll that combines sushi technique with premium ingredients and truffle sophistication. Seared wagyu beef is paired with black truffle oil (not shaved truffle, but the concentrated essence), and rolled with sushi rice calibrated to handle the richness. The result is warm, rich, aromatic — everything a special-occasion roll should be. Reviewers consistently cite this as the roll to order if you want to feel pampered.
Tips from diners
Order this for a special occasion or if you want to experience luxury in roll form. The truffle oil is generous, and the wagyu sourcing is premium.
This four-piece nigiri flight showcases the breadth of tuna and the chef's sourcing. Akami (lean muscle) is bright and clean, brightened by spicy yuzu kosho. Chutoro (medium fatty) gains umami from ponzu's soy-and-vinegar base. Toro (fatty belly) needs minimal seasoning — the wasabi heightens rather than masks the fat. Kamatoro (ultra-premium fatty collar) is served with house soy to balance richness. Reviewers highlight this as the best way to understand tuna quality and the chef's technique.
Tips from diners
Order this and ask the chef to explain each piece — you'll understand why tuna quality matters and why different cuts pair with different seasonings.
A more approachable sushi option for those who prefer rolls over nigiri. Spicy diced tuna is mixed with spicy mayo and rolled with cucumber and avocado. Sesame seeds add crunch and nutty depth. The spice level is hot enough to register but not so intense it overpowers the fish. Reviewers mention this as a good entry point to sushi if you're hesitant about raw fish — the spice and texture focus the palate away from raw-ness.
Tips from diners
Ask the chef to make this extra spicy — they'll add more heat. The coldness of the roll balances the spice in a pleasant way.
A robata-grilled item that shows the kitchen's skill with charcoal cooking. Yellowtail collar — a rich, fatty cut — is grilled over charcoal until the skin chars and the fat renders. Sea salt and a squeeze of lemon are the only seasonings, allowing the fish's richness and the char's smokiness to dominate. Reviewers highlight this as the dish that proves Ryoshi is more than sushi — the robata section deserves equal attention.
Tips from diners
Watch the robata bar if you can — the charcoal cooking is theatrical and delicious. The fish collar is the star of the grilled items.
Ryoshi Masaryk is a cosmopolitan izakaya-style restaurant where fine dining meets casual Japanese bar culture. The Tokyo-trained chef brings authentic technique to a menu of premium nigiri, robata-grilled items, and creative rolls. Located in Polanco, Ryoshi earned the Six Star Diamond Award in 2021 and stands out for high-level Japanese cuisine at reasonable value. The restaurant respects tradition while staying current with ingredient sourcing and technique.
Counter seating is ideal — you watch the chef work and can ask questions. The server can recommend omakase if you prefer to let the chef decide your meal.
This izakaya is open late (until 1-2 AM) and works wonderfully as a post-dinner bar. The atmosphere shifts after 10 PM to more casual and lively.
The sake selection is curated carefully — ask your server what's arrived recently from Japan. Sake pairing with nigiri is worth experiencing here.
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