At Rikka, we use carefully selected Wagyu beef and seasonal domestic ingredients to create dishes that are full of the chef's skill and passion.All seats are in private rooms, so you can enjoy a relaxing time.
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【Private room guaranteed · Ideal for entertainment/anniversaries】 Innovative French course featuring Yamagata beef fillet
Journey Through Japan’s Four Seasons — A Stillness Ushering in a New Season
Chapter I: Rebirth [Sea and land, their umami in harmony] Bafun sea urchin, caviar, celeriac [The concentration of autumn, fragrance held within the shell] Turban shell, fresh ginkgo nuts
Chapter II: Sublimation [Shimmering scales, a sweet and nuanced harmony] Red tilefish, karasumi (dried mullet roe), finger lime
Chapter III: Fusion [Amber sauce, depth wrapped in tenderness] Conger eel, Ya-shiro shiitake mushrooms [The breath of the wild, an aromatic meeting of flavors] Horse meat, wild mushrooms, fresh peanuts
Interlude: Stirring [The artisan’s breath, passion and technique interwoven] Natural yeast, glutinous rice, water
Chapter IV: Dynamism [A promise from the sea, a sublime conversation] A specially selected fish, matsutake mushroom, Japanese chestnut
Chapter V: Essence [Drops transcending time, awakening the palate] New Moon salt, hon-mirin [The dedication of producers, discernment of meat purveyors, and passion of the chef] Carefully selected Wagyu
Chapter VI: Continuity [Using every part of life] Yumepirika rice, Wagyu
Final Chapter: Freshness [A creative harmony of fruit] Grapes, savarin
¥19,800Gebühr ausgeschlossen / Steuer enthalten
【Private room guaranteed; suitable for business dinners/anniversaries】 Innovative French course featuring Tosa Akagyu fillet
Journey Through Japan’s Four Seasons — A Stillness Ushering in a New Season
Chapter I: Rebirth [Sea and land, their umami in harmony] Bafun sea urchin, caviar, celeriac [The concentration of autumn, fragrance held within the shell] Turban shell, fresh ginkgo nuts
Chapter II: Sublimation [Shimmering scales, a sweet and nuanced harmony] Red tilefish, karasumi (dried mullet roe), finger lime
Chapter III: Fusion [Amber sauce, depth wrapped in tenderness] Conger eel, Ya-shiro shiitake mushrooms [The breath of the wild, an aromatic meeting of flavors] Horse meat, wild mushrooms, fresh peanuts
Interlude: Stirring [The artisan’s breath, passion and technique interwoven] Natural yeast, glutinous rice, water
Chapter IV: Dynamism [A promise from the sea, a sublime conversation] A specially selected fish, matsutake mushroom, Japanese chestnut
Chapter V: Essence [Drops transcending time, awakening the palate] New Moon salt, hon-mirin [The dedication of producers, discernment of meat purveyors, and passion of the chef] Carefully selected Wagyu
Chapter VI: Continuity [Using every part of life] Yumepirika rice, Wagyu
Final Chapter: Freshness [A creative harmony of fruit] Grapes, savarin
¥23,100Gebühr ausgeschlossen / Steuer enthalten
【Private room guaranteed; suitable for business dinners/anniversaries】 Innovative French course featuring Yonezawa beef fillet
Journey Through Japan’s Four Seasons — A Stillness Ushering in a New Season
Chapter I: Rebirth [Sea and land, their umami in harmony] Bafun sea urchin, caviar, celeriac [The concentration of autumn, fragrance held within the shell] Turban shell, fresh ginkgo nuts
Chapter II: Sublimation [Shimmering scales, a sweet and nuanced harmony] Red tilefish, karasumi (dried mullet roe), finger lime
Chapter III: Fusion [Amber sauce, depth wrapped in tenderness] Conger eel, Ya-shiro shiitake mushrooms [The breath of the wild, an aromatic meeting of flavors] Horse meat, wild mushrooms, fresh peanuts
Interlude: Stirring [The artisan’s breath, passion and technique interwoven] Natural yeast, glutinous rice, water
Chapter IV: Dynamism [A promise from the sea, a sublime conversation] A specially selected fish, matsutake mushroom, Japanese chestnut
Chapter V: Essence [Drops transcending time, awakening the palate] New Moon salt, hon-mirin [The dedication of producers, discernment of meat purveyors, and passion of the chef] Carefully selected Wagyu
Chapter VI: Continuity [Using every part of life] Yumepirika rice, Wagyu
Final Chapter: Freshness [A creative harmony of fruit] Grapes, savarin