Sushi Ryu

Having had almost 30 years’ experience working in renowned sushi restaurants in Taipei, the owner-chef opened here in 2017. The décor is traditionally Japanese, with solid wood countertops imported from Canada. He insists on shipping the fish from Japan three times a week and his rice is seasoned with three different kinds of vinegar. The monk fish liver sushi is a standout: the richness of the liver creates a harmonious balance with the gentle acidity of the watermelon pickle topping. Only omakase menus are available.