Restaurant Ryuzu × SUSgallery
Special Menu
We would like to introduce three beautiful dishes created by
Chef Ryuta Iizuka using SUSgallery bowls during his interview.
chef Ryuta Iizuka
Born in 1968 in Tokamachi City, Niigata Prefecture, Chef Ryuta Iizuka graduated from a vocational school and worked at various hotels and restaurants.
In 1994, he joined the opening team of "Taillevent Robuchon."
In 1997, he went to France to train at Michelin-starred restaurants such as "Troisgros."
Upon returning to Japan, he served as a sous Chef at "Taillevent Robuchon Café Français" and later became the head instructor of French cuisine at a culinary school.
In 2004, he worked at "La Table de Joël Robuchon,"
In 2005, became the Chef at "L'Atelier de Joël Robuchon."
In 2011, he opened "Restaurant Ryuzu."
Since the Michelin Guide Tokyo 2013 edition, the restaurant has been awarded two stars, a recognition it maintains to this day.
Chef Iizuka is also involved in supervising in-flight meals for ANA international flights.
chef Ryuta Iizuka
Born in 1968 in Tokamachi City, Niigata Prefecture, Chef Ryuta Iizuka graduated from a vocational school and worked at various hotels and restaurants.
In 1994, he joined the opening team of "Taillevent Robuchon."
In 1997, he went to France to train at Michelin-starred restaurants such as "Troisgros."
Upon returning to Japan, he served as a sous Chef at "Taillevent Robuchon Café Français" and later became the head instructor of French cuisine at a culinary school.
In 2004, he worked at "La Table de Joël Robuchon,"
In 2005, became the Chef at "L'Atelier de Joël Robuchon."
In 2011, he opened "Restaurant Ryuzu."
Since the Michelin Guide Tokyo 2013 edition, the restaurant has been awarded two stars, a recognition it maintains to this day.
Chef Iizuka is also involved in supervising in-flight meals for ANA international flights.
Sea Urchin Fondant
Sado Island Hair Crab with a Sudachi Citrus Scent and Winter Melon Coulis Sauce
（ Hair Crab, Sudachi, Caviar, Winter Melon, Sea Urchin, Edamame, Oil ）
Serving Dish：Bowl（L）Sepia
A cold and delicate dish featuring a fondant of sea urchin, elegantly dressed with a Sudachi citrus and winter melon coulis sauce. The sauce, bursting with umami, is harmonized with the refreshing aroma of the sea.
Poached Pike Conger on Yairo-Shiitake Mushroom With Pike Conger Essence
（ Pike Conger, Yairo-Shiitake Mushroom, Shiso Flower Buds, Olive Oil ）
Serving Dish：Bowl（L）Sepia
An exquisite dish featuring incredibly fresh and finely sliced fluffy pike conger (Hamo), delicately placed on thick-cut Yairo-shiitake mushrooms. The rich flavor of the pike conger is complemented by the sauce infused with its essence, creating a luxurious experience.
Granité of Niigata Japanese Pear
with Lemongrass Espuma
（ Freshly Sliced Japanese Pear, Spiced Syrup-Poached Pear, Pear Skin Jelly,
Japanese Pear Granité with Kabosu citrus ）
Serving Dish：Bowl（S）Lime Green
A seemingly simple but intricately crafted dessert, reflecting Chef Iizuka's deep affection for Japanese pears. This delicate dessert is irresistibly fleeting and features Japanese pears prepared in four different ways.
Sea Urchin Fondant
Sado Island Hair Crab with a Sudachi Citrus Scent and Winter Melon Coulis Sauce
（ Hair Crab, Sudachi, Caviar, Winter Melon, Sea Urchin, Edamame, Oil ）
Serving Dish：Bowl（L）Sepia
A cold and delicate dish featuring a fondant of sea urchin, elegantly dressed with a Sudachi citrus and winter melon coulis sauce. The sauce, bursting with umami, is harmonized with the refreshing aroma of the sea.
Poached Pike Conger on Yairo-Shiitake Mushroom With Pike Conger Essence
（ Pike Conger, Yairo-Shiitake Mushroom, Shiso Flower Buds, Olive Oil ）
Serving Dish：Bowl（L）Sepia
An exquisite dish featuring incredibly fresh and finely sliced fluffy pike conger (Hamo), delicately placed on thick-cut Yairo-shiitake mushrooms. The rich flavor of the pike conger is complemented by the sauce infused with its essence, creating a luxurious experience.
Granité of Niigata Japanese Pear with Lemongrass Espuma
（ Freshly Sliced Japanese Pear, Spiced Syrup-Poached Pear, Pear Skin Jelly, Japanese Pear Granité with Kabosu citrus ）
Serving Dish：Bowl（S）Lime Green
A seemingly simple but intricately crafted dessert, reflecting Chef Iizuka's deep affection for Japanese pears. This delicate dessert is irresistibly fleeting and features Japanese pears prepared in four different ways.
Click here for the interview for Chef Iizuka
