By Chef Toru Ryu
とおる りゅうRyu Sixteen
After decades of mastering the art of kaiseki in Japan’s most revered kitchens, as well as his own highly acclaimed fusion restaurant in Restaurant 16, Chef Toru Ryu brings his extraordinary vision to Gyokuu. Each course is a meditation, honouring the seasons, celebrating provenance, and revealing the beauty hidden in simplicity. At this intimate new venue, Chef Ryu weaves together Japanese techniques and Australia's finest native ingredients, creating an experience that transcends dining.
Toru Ryu
- Chef -
とおる りゅう Chef Toru trained extensively in Japan, mastering the foundations of true kaiseki cuisine. After moving to Sydney, he worked across several restaurants before opening his own Italian restaurant in Neutral Bay.
However, the COVID-19 pandemic became a turning point. He made the bold decision to return to his roots and transform his restaurant into a Japanese kaiseki-style venue. The shift was a remarkable success, and the restaurant quickly rose to become one of Sydney’s most sought-after Japanese dining experiences.
Now, his next chapter begins at the new Sydney Fish Market: the creation of one of Sydney’s first authentic counter-style kaiseki restaurant. Ryu Sixteen will bring an elevated, immersive, and truly Japanese kaiseki experience — one that can only happen at the counter, right in front of the chef.
A glimpse of our cuisine
Chef’s Set - Autumn
Autumnal vegetables (Lotus, Carrot, Cabbage, Edamame), Eel, Rice, Plum
Chef’s Set - Summer
Perch, Egg, Cucumber, Snow Crab, Mochi, Wakame
Chef’s Set - Spring
Whitefish, Pork, Shrimp, Sweet Potato, Pickles, Egg
Opening Details
Hours:
Monday - Friday
Lunch Seating: 11:00 - 13:00
Dinner Seating: 18:00 - 21:00
Menus:
15 Courses: $395pp
12 Courses: $335pp
(Alcohol not included)
Address:
Shop X, New Sydney Fish Markets
Phone:
(+61) 123-456-789