・Assorted various appetizers
・Sashimi
・Today's dish
・Soba from list
・Dessert
★ ★ choose SOBA from the following list, please enter them in the remarks column. ★ ★
· Chilled Soba 3500 yen
· Chilled soba with sesame sauce 3700 yen
· Chilled soba with Curry Flavored Dashi soup 3900 yen
· Chilled soba with prawn and vegetables tempura 4100 yen
· Chilled soba with duck soup 4100 yen
· Chilled soba with Wagyu beef soup 4200 yen
· Soba with Seaurchin, salmon roe, and baby sardine 4100 yen
· Hot soba 3500 yen
· Hot soba with prawn and vegetables tempura 4100 yen
· Hot soba with duck 4100 yen
· Hot soba with soy braised herring 4100 yen

[The content may be changed depending on the purchase situation etc. ]

Appetizer 釜揚げ白魚と生雲丹
Seasonal Ice fish and Sea urchin, topped with Tosazu vinaigrette jelly.

Soup in early spring 新筍と蛤のスープ
Young bamboo shoot and Hamaguri clam are in season and the soup reminds us
spring season coming soon.

Soba buckwheat Taco 蕎麦タコス
We have made tortilla from Soba buckwheat, and served with
broad bean, firefly squid fritter and tartar sauce mixed with pickled shallot and
solted Kombu kelp.

Kobujime 寒鰆と菜花の昆布締め
Is traditional japanese cuisine to cure seafood sandwiching between
sheets of KONBU kelp. Today's Kobujime is Sawara mackerel and Nabana
blossom.

Duck 鴨カツ
Cooked with soy sauce, sake, leek, and breaded duck with Tasmania mustard.

Japanese omelette 出汁巻き
Served with Dashi paste and Sakura shrimp.

Nodokuro のど黒
Nodokuro, rosy seabass, are highly sought-after and rich flavor fish
that can be caught along the coast of the Sea of Japan.
We have steamed Nodokuro with whole buckwheat and grated yam potato,
and topped with caviar.

黒毛和牛ミスジ Wagyu Misuji
Misuji is located just under the shoulder blade, this cut yields
only about three kilograms from each cow and has a complex, rich flavour.
We have served with matured soy sauce blended with vintage 2011 and 2015.

蕎麦 Soba Noodle
Traditionally Tokyo-style Soba has a ratio of
8 parts buckwheat to 2 parts wheat flour, country side-style Soba tends
to be made with buckwheat only. RYAN-style is 9 parts buckwheat
to 1 parts wheat flour, to keep smooth texture and flavor of buckwheat.

甘味 Dessert
Sorbet made from Kiwi fruit and Oba Shiso leaf.

[The content may be changed depending on the purchase situation etc. ]

Appetizer 釜揚げ白魚と生雲丹
Seasonal Ice fish and Sea urchin, topped with Tosazu vinaigrette jelly.

Soup in early spring 新筍と蛤のスープ
Young bamboo shoot and Hamaguri clam are in season and the soup reminds us
spring season coming soon.

Soba buckwheat Taco 蕎麦タコス
We have made tortilla from Soba buckwheat, and served with
broad bean, firefly squid fritter and tartar sauce mixed with pickled shallot and
solted Kombu kelp.

Kobujime 寒鰆と菜花の昆布締め
Is traditional japanese cuisine to cure seafood sandwiching between
sheets of KONBU kelp. Today's Kobujime is Sawara mackerel and Nabana
blossom.

Duck 鴨カツ
Cooked with soy sauce, sake, leek, and breaded duck with Tasmania mustard.

Japanese omelette 出汁巻き
Served with Dashi paste and Sakura shrimp.

Nodokuro のど黒
Nodokuro, rosy seabass, are highly sought-after and rich flavor fish
that can be caught along the coast of the Sea of Japan.
We have steamed Nodokuro with whole buckwheat and grated yam potato,
and topped with caviar.

黒毛和牛ミスジ Wagyu Misuji
Misuji is located just under the shoulder blade, this cut yields
only about three kilograms from each cow and has a complex, rich flavour.
We have served with matured soy sauce blended with vintage 2011 and 2015.

蕎麦 Soba Noodle
Traditionally Tokyo-style Soba has a ratio of
8 parts buckwheat to 2 parts wheat flour, country side-style Soba tends
to be made with buckwheat only. RYAN-style is 9 parts buckwheat
to 1 parts wheat flour, to keep smooth texture and flavor of buckwheat.

甘味 Dessert
Sorbet made from Kiwi fruit and Oba Shiso leaf.

[The content may be changed depending on the purchase situation etc. ]