Ryuko

Behind a quiet noren curtain in the residential streets of Arakawa 2-Chome, Ryuko centers its draw on visually striking sashimi platters. Depending on the day's market catch, the generous assortments often feature seasonal fish such as blackthroat seaperch (nodoguro), sea urchin, and abalone. Diners frequently remark on the surprising variety and volume on display, with thinly sliced white fish and exceptionally fresh cuts setting a generous tone for the start of the meal.

The seafood offerings extend well beyond raw fish. Seasonal hot pots feature hearty combinations such as crab nabe, fugu-chiri (pufferfish hot pot), and a luxurious yellowtail shabu-shabu made with cuts fresh enough to eat raw. Another signature is the unagi, prepared without the steaming common in Kanto style; instead, it is grilled Kansai-style over direct heat while basted repeatedly with sauce, yielding a crisp skin. Guests can order it as kabayaki, salt-grilled shirayaki, or served over rice in an unaju box.

Smaller dishes like chawanmushi, nasu dengaku (miso-glazed eggplant), and yakitori provide plenty of options to accompany draft beer, sake, or shochu. Run by a welcoming husband-and-wife team, the intimate dining room offers a calm atmosphere with tatami seating where guests can comfortably unwind. Reservations are recommended, particularly when planning to order the sashimi platters or seasonal nabe.