OUR CHEFS
Chef Ryujiro Nakamura
Chef Ryujiro Nakamura is the chef-owner of the Michelin-starred Sushi Ryujiro in Tokyo’s Minami-Aoyama district. His approach to Edomae sushi has earned recognition for its precision, seasonality and longstanding relationships with producers across Japan.
His approach is rooted in Edomae sushi: careful preparation, balance of rice and fish, and an understanding that simplicity is often the result of considerable work.
Sushi Ryujiro Singapore is guided directly by Chef Nakamura’s original standards and sourcing philosophy.
Chef Naruki Ikeda
Chef Naruki Ikeda leads the counter in Singapore.
Working closely with Chef Ryujiro-san, he brings the Tokyo philosophy to each service. Fluent in English and attentive in his hospitality, Chef Ikeda believes the omakase counter should feel welcoming rather than formal.
Combining his international experience with a deep respect for Japanese tradition, he is committed to delivering Sushi Ryujiro’s Edomae sushi experience and sharing the spirit of Japanese craftsmanship and omotenashi with guests from around the world.
