There is only one omakase menu at Sushi Ryujiro. Nakamura says, “The ideal nature of sushi is that it collapses immediately when it reaches the palate.” The temperature of the rice paired with most fish is typically near body temperature. Chef makes acute adjustments to suit each particular fish. He serves the rice prepared for tuna sushi at a higher temperature and for silver fish at a lower temperature.

The flow of the courses varies depending on the day, but it usually begins with a soup to stimulate the appetite. Most sushi restaurants serve an otsumami (seasonal delicacy) first, but Nakamura opts to serve chu-toro nigiri (medium fatty tuna belly). The fish has been aged for about five days, so this first bite leaves a profound impression on the guest.

After the chu-toro, you will be presented with around six otsumami such as chawan-mushi and grilled fish before the sushi courses begin with squid. The approximate 13 courses of nigiri sushi that follow will include seasonal fish and a variety of tuna. Akami (lean tuna) is intentionally sliced thin so that it delicately drapes the sushi rice. O-toro (fatty tuna belly) is sliced thicker so that it envelopes the palate. Nakamura serves kohada after the tuna pieces and believes the vinegar provides refreshment.

INGREDIENTS
Nakamura relies upon almost all of the same distributors and wholesalers as he did while at Umi. This is to say that the majority of his fish is sourced from Toyosu Market in addition to direct purchases from Kyushu and Fukuoka. His tuna comes from Yamayuki, and the uni from Nozomi, a subsidiary of Yamayuki.

He purchases his rice from Marushichi Beikoku in Yamagata, which blends Koshihikari rice with Haenuki rice from the previous year’s harvest. He cooks the rice relatively firm so that it will keep its texture. The seasoned vinegar mixture is made with Yamabuki and Shiragiku from Mitsukan and Kohaku from Yokoi Jozo. He uses a higher ratio of salt compared to other sushi restaurants because he accounts for the flavor profile of the aged tuna.