Ranmaru, らんまる (Tabelog Bronze 4.09) Meguro, Tokyo

Ranmaru is tucked away in the quiet residential neighborhood of Shimomeguro. The counter is helmed by Kouki Tanabe, the young sushi prodigy who took over managing the shop 5 years back following Yukichika Shimazu’s departure.

Shari here uses Koshihikari rice, pressure cooked in clay pot to lock in moisture. The texture is of firm exterior and softer interior. A blend of rice vinegar and red vinegar with light touch of sugar is used to season the Shari. A great signature of the Shari is the toro-maki and cucumber-maki towards the end of the course. Neta cuts are on the thicker side, with pronounced aroma from dry-aging. The nigiri highlights from the meal were kawahagi with ponzu-marinated liver and dust of Togarashi, Chu-toro(tuna catch from Shiogama, Miyagi), and Iwashi with strong herbal note from yakumi to balance the fattiness.

Dinner is priced at 30k yen. Personally, I think the offerings are of great value. Reservations here operate on referral basis, however openings from cancellation can be snatched on Tabelog.

Full course as of 2025 Winter
1. Hard clam clear soup | 蛤の潮汁
2. 🍣 Blackthroat Seaperch | 喉黑
3. Female snow crab with roe | 香箱蟹 内子と外子
4. Conch Shell Sashimi | 螺貝
5. Cod Milt | 鱈の白子
6. Fried Tilefish and Shrimp-shaped taro | 甘鯛と海老芋唐揚げ
7. 🍣 Filefish | 皮剥
8. Grilled Scallop | 帆立焼き
9. Boiled seaweed with vinegar marinate | 酢漬け海藻
10. 🍣 Lean Tuna | 赤身
11. 🍣Tuna Belly | 中腹
12. 🍣 Squid | 泥障鳥賊
13. Steamed Egg with pen shell clam and surf clam | 平貝と北寄貝茶碗蒸し
14. 🍣 Sardine | 鰯
15. Omelet with soup stock | だし巻き卵
16. 🍣 Ark Shell | 赤貝
17. 🍣 Sea Urchin | 馬糞雲丹
18. 🍣 Tiger Prawn | 車海老
19. 🍣 Saltwater Eel | 穴子
20. 🍣 Tuna belly and cucumber maki roll | トロ巻きとかっぱ巻き