Sushi Ryujiro has returned to Singapore following its 2025 closure at Shaw Centre, reopening with a new concept at The Capitol Kempinski Hotel Singapore. The 10-seat sushiya is Michelin-starred Chef Ryujiro Nakamura’s first Singapore restaurant developed entirely under his direction, with Head Chef Naruki Ikeda leading the counter after training under Nakamura in Tokyo. The intimate space features hand-finished clay and rice straw walls centred around a hinoki counter, while a paper installation by Wanda Barcelona greets diners at the entrance.
The restaurant focuses on Edomae omakase shaped by seasonality, traditional craftsmanship and long-standing relationships with seafood producers in Japan. Fresh seafood is flown in four times a week, sourced through independent fishermen and specialists including tuna dealer Yamayuki. Three menus are available: a 13-piece Nigiri Lunch at S$228++, Lunch Omakase at S$298++, and Dinner Omakase at S$428++. The dinner menu includes dishes such as chawanmushi with rare sea cucumber innards and a progression of chutoro, akami and ootoro, with wine and sake pairings also available.
Designed around a small counter and a constantly changing seasonal menu, Sushi Ryujiro offers a particularly intimate way to experience Nakamura’s Tokyo dining philosophy in Singapore. Each meal follows the rhythm of the season, with the ingredients changing while the restaurant’s standards and approach remain consistent. Located within The Capitol Kempinski, the new sushiya brings a focused Edomae omakase experience back to the city centre.
