i. Biography
The Climb
At Kyodaizushi, the omakase is shaped by a dual role: chef-owner and Executive Chef. Ryuji Honma carries both responsibilities, which means the room’s direction and the kitchen’s cadence sit under the same hand. In practice, that kind of arrangement demands control over sequencing, timing, and the small decisions that determine whether a course reads as composed or merely assembled. His name is attached most clearly to the omakase course, where that control is easiest to see.
Today
Niigata-style omakase sushi gives the restaurant its frame, and local ingredients set the terms. Ryuji Honma builds the course around local catches, with the season and the day’s market realities shaping what appears and in what order. Niigata ingredients and Niigata seasonality are not supporting details here; they are the structure of the meal, joined by red-vinegar shari that defines both the course’s texture and its flavor profile. That pairing of local neta and red-vinegar rice is the restaurant’s working language. The fish is chosen for freshness and specificity, while the shari provides the counterweight that carries the progression from piece to piece. Under Ryuji Honma, the omakase stays disciplined and regional, moving with restraint and clarity rather than ornament. What distinguishes the work is geography as much as technique. Kyodaizushi is using sushi tradition through Niigata’s ingredients and Niigata’s seasons, with Ryuji Honma shaping the expression from the front. The result is an omakase course that reads as consistent, deliberate, and tied to place.
Signature
Ryuji's signature dishes include nodoguro.
Recognition
Ryuji's honors include Tabelog Silver #66, 4.5pts (2026), Tabelog Bronze, and Tabelog 100 #43, 4.4pts.
Profile updated August 2026
FAQ
Asked of Ryuji
What is Ryuji Honma's current role?
As of 2026, Ryuji Honma is Executive Chef.
What recognition has Ryuji Honma received?
Tabelog Silver #66, 4.5pts (2026).
What is Ryuji Honma known for?
Niigata-style omakase sushi.
