Tuna Maki sushi is well-known among Japanese food lovers in Suzhou, and its quality and low price have been affirmed by many diners. Ryugetsu is a high-end brand of Tuna Maki's company, which is known for its minimalist sushi in Edomae. At the beginning of the opening of the store in 2017, Ryutsuki also invited Japanese chef Kenshi Nara to be the head chef, yes, it is the same Kenshi Nara Motoshi who once served as the head chef of Nara Motosushi, a recommended Japanese restaurant in Shanghai. Many diners came to visit, and some even got autographs from Kenshi Nara Moto, which was a lot of fun for both sides. Now, Kenshi Nara has long since left Ryugetsu, and his apprentice Zhang Minghua is the chef.
There are three set menus to choose from in the Longyue lunch market, namely paella, sushi, and conger eel rice, all of which include appetizers, steamed tea bowls, soups, and desserts, and the price of about 200 yuan can be described as cost-effective. Diners who are looking for a dining experience are advised to opt for the evening market, as the Omakasa format can give diners a lot of freshness. The season ingredients are carefully selected by the dragon moon, and the chef cooks the ingredients accordingly according to the daily arrival. The dinner set is divided into 1000 yuan/person package A and 680 yuan/person package B, the former includes appetizers, steamed food, sashimi six products, selected sushi six times, grilled food, fried food, soup, fruit seeds, the latter dish specifications are slightly reduced, the roasted food is canceled, the sashimi is changed to three products, and the sushi production is also slightly inferior.
As a Japanese restaurant specializing in sushi, Ryugetsu naturally has its own set of killer features. Chef Zhang Minghua said that Long Yue uses the world-famous Japanese Koshihikari rice, and only uses stewing techniques, and precise time control makes the finished product full and elastic. Not only does the rice need to be cooked accurately, but so does the steaming food, and Ryugetsu's excellent cooking skills ensure that the sushi and steamed food perform at a certain level.
As we all know, the single-sided blades used in Japanese cuisine are very sharp, and many chefs have a hard time balancing them. Chef Ryutsuki cuts the texture to minimize damage to the fish, while the tenderness and comfort of the meat are also well presented. It is worth mentioning that in order to ensure the freshness of the ingredients, the processed ingredients are sorted into sashimi, shellfish, sashimi, and cooked foods and stacked neatly in wooden boxes to avoid excessive contact with the air. Once the diners are served, the chefs will perform skillful knife handling, and the experience of cutting and eating is very enjoyable.
Needless to say, bluefin tuna and peony shrimp are worth trying, but the wild alfonsino in Nagasaki, Japan, is worth trying. This dish usually needs to be pre-ordered, and alfonsino flown in from Japan usually arrives in Suzhou in the afternoon and is eaten fresh in the evening.
Ryugetsu has a hall and three private rooms, two of which are traditional Japanese tatami style and the remaining one is a booth, all of which have no minimum consumption and service charge. The waiter is more enthusiastic, and will ask the diners of the dinner market what they like about the sashimi and then let the chef know. If the diners feel a little unsatisfied after a round, the chef will also give more staples such as sushi, which is quite human.
