Restaurant Ryuzu Roppongi｜French cuisine ｜Ryuta Iizuka

After working for the Hotel Okura Tokyo Bay and Hotel The Manhattan,
Iizuka became chef for a department in Restaurant ‘Taillevent-Robuchon’ in 1994.
Moving to France, he apprenticed at 2-star and 3-star restaurants.
Iizuka became a chef at ‘L’Atelier de Joël Robuchon’ in 2005,
where he led the restaurant over five years to a two-star Michelin rating.
On February 1, 2011, Iizuka ushered in the grand opening of Restaurant ‘Ryuzu’.
Iizuka hails from Tōkamachi in Niigata prefecture.

We strive to create a refined space that interweaves diverse threads and allows time to slip away in
relaxation as guests enjoy cuisine prepared exquisitely, respectfully, and with full cognizance of the
individual ingredients whose colors grace the changing seasons, cultivated away from our fingertips
but present now in precious shapes unique to this time and place.
With these intentions,we chose the name‘ Ryuzu’for our restaurant, which is also the term for the nob
that winds a wristwatch, unassuming yet ever soimportant in its role.
We welcome you to accompany the soft glows of light flowing into the restaurant and experience
fleeting moments of the extraordinary.


Michelin Guide


	Awarded ‘Michelin 1 star’ Tokyo, Yokohama, Shonan Michelin Guide 2012 Awarded ‘Michelin 2 stars’ Tokyo, Yokohama, Shonan Michelin Guide 2013-2014 Awarded ‘Michelin 2 stars’ Tokyo Michelin Guide 2015-2024