Sushi Ryujiro by Michelin-starred Ryujiro Nakamura returns with a new home at Capitol Kempinski

Sushi Ryujiro, the acclaimed Singapore outpost of Tokyo's Michelin-starred sushi restaurant, has confidently returned with a new home at The Capitol Kempinski Hotel. The sushiya, which closed its doors at Shaw Centre earlier this year, aims to offer an elevated dining experience, emphasizing rare and prized ingredients sourced through unconventional channels.

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I was looking for a place that could support the kind of experience I wanted to create.

Chef Ryujiro Nakamura explained that he was not merely searching for another restaurant space but for a location that could fully support the immersive experience he envisioned. He was particularly drawn to The Capitol Kempinski for its setting within an iconic heritage landmark, appreciating the "sense of history and timelessness" that aligns with Sushi Ryujiro's philosophy.

The new 10-seat establishment, with an additional private room opening in September, features traditional Tsuchikabe walls, a hinoki wood counter, and antique tableware. A bespoke handmade paper installation by Wanda Barcelona, inspired by natural motifs, adorns the entrance, with every detail meticulously overseen by Nakamura.

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I was looking for a place that could support the kind of experience I wanted to create. He was primarily drawn to the space in the heart of the city “within one of Singapore’s most iconic heritage landmarks. There is a sense of history and timelessness about The Capitol that resonates with the philosophy of Sushi Ryujiro.

While Chef Nakamura will not be based at the Singapore location, Executive Chef Naruki Ikeda will lead the culinary team. Ikeda, fluent in English, is tasked with engaging diners by sharing the provenance of ingredients, explaining cooking techniques, and recounting anecdotes, such as how he developed his abalone liver sauce or uses spring onion paste to enhance the flavor of Kyoto horse mackerel.

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The space also gave us the opportunity to design the restaurant around the guest experience from the very beginning, rather than adapting an existing concept. For me, sushi is not only about what is served at the counter. The environment, the pace of the meal and the way guests are welcomed are all part of the experience. This location has allowed us to bring those elements together in a way that reflects what Sushi Ryujiro truly stands for.