Ryuzu 2-star French restaurant, traditional and authentic French cuisine

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The more meals I've eaten, the more I've come to love restaurants that are solid, simple and delicious. All those fancy packaging and endless stories are not worth the simple word “delicious”.

The oily cuttlefish + chorizo, rice crisps + white sauce + cheese are all delicious with quality ingredients and simple, straight to the point.

The cold potato soup was infused with crunchy yellow hydrangea-like mushrooms and had a creamy moist and slightly starchy base that was so good that I wondered a little bit: was it just that I was so hungry today?

Lobster sauce for egg custard + lobster meat + protea root + creamy foam, the overall flavor is gentle and glistening, with the protea providing a crunchy texture and excellent balance.

Huge bamboo scales are served with clam foam and parsley sauce, with sizzling Italian knuckleheads on the bottom of the plate.Topping is unusual, a vegetable that resembles a texture between a sand onion and seaweed.

The plump, soft mushrooms were served with champignon duxelle (a sauce of chopped and sautéed mushrooms), covered with a small piece of puff pastry; the sauce was hazelnut vinaigrette and vanilla oil. All the elements are very traditional French, and the flavors are done to a very high standard. The entrance to the mouth will make you think: ah! The light of righteousness! French food, as it should be!

Summer is the season to eat scallops. Japanese people love the bitterness of the fish and grill it with the guts, and the bitterness of the cleansing agent is a limited flavor that can only be enjoyed once in a while in the summer under the Japanese aesthetics.

Here, a more open-minded approach to spiced fish: gutting and gutting the fish, frying the bones until they are charred and crispy and then re-stuffing them back into the fish, has long been the restaurant's restaurant signature. The skin of the fish is charred to a crisp, while the interior remains moist, with a layer of crispy fish bones. I declare: this is the least bitter, most flavorful, aromatic fish I've ever had!

The waiter said it was boeuf, but the color was veau veal. It was pink and tender with a creamy texture. It was served with vegetables sauteed in butter and a sauce made from the veal stock, a standard French meal.

The vanilla ice cream with caramel sauce and caramel mousse, with enough vanilla seeds to give it away and a rich caramel flavor, was plain and solidly delicious.

With mango mousse, white chocolate, and passion fruit, the shape is a bit simpler, but it doesn't prevent the flavors from giving a very full flavor. The highly acidic lemon sorbet had a surprisingly banana aftertaste in the mouth! An amazing combination.

What is Petit Four? French directly translated as a small oven, usually Madeleine, Fernandez and other baked snacks as the last step of the process of French cuisine. This is really a long time have not seen in the restaurant, extremely standard delivery of snacks: coulis, pound cake, macaroons, sabre, all standard delicious.

Compared to the Japanese-French, I even prefer to say that this is a Japanese local ingredients, authentic French cuisine, from the technique, presentation, the combination of elements of the ingredients, are orthodox as a textbook standard. Every element of a dish can be named in French and the technique, done in a very standard 90 points, is already good enough to eat.

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