・Assorted various appetizers
・Sashimi
・Today's dish
・Soba from list
・Dessert
★ ★ choose SOBA from the following list, please enter them in the remarks column. ★ ★

Seiro - Chilled soba with dipping sauce ￥3500

Seiro, sesame dipping sauce ￥3700

Seiro, pork curry soup and coriander ￥3900

Seiro, prawn and vegetable tempura ￥4100

Seiro, Anago conger and vegetable tempura ￥4100

Seiro, duck in warm dipping soup ￥4100

Seiro, wagyu in warm dipping soup ￥4200

Chilled Soba topped with young sardine, Uni-sea urchin and salmon roe ￥4100

Chilled Soba topped with Zuwai crab and fruit tomato ￥4200

Hot Soba ￥3600

Hot Soba with grated yam ￥3900

Hot Soba with prawn and vegetable tempura ￥4200

Hot Soba with Anago-eel and vegetable tempura ￥4200

Hot Soba with duck ￥4200

Hot Soba with soy braised herring ￥4200

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

鱧とじゅん菜、いくらの土佐酢かけ　–Hamo pike conger–
Hamo is traditional summer delicacy in Japan.
We have served it with Junsai-water shield wild plant,
Ikra-salmon roe, Tosazu vinaigrette and passion fruit to give refresh sensation.
穴子の天ぷら 海苔巻き –Anago eel tempura–
Anago tempura is a typical dish in Soba restaurant, and in season now.
Enjoy wrapping it with Nori-dried seaweed.
カンパチのタルタル –Kanpachi amberjack tartar–
We have served the tartar with quail egg, sake-pickled-white melon
and Tonburi seed called land caviar in Japan.
いちじくとサクランボのマスカルポーネ白和え –SHIRA AE–
Shira Ae is a traditional Japanese dish served with seasonal food and sauce
made from Tofu soy beans curd. We have made it with fig, Sakuranbo-cherry
and added mascarpone cheese as an accent.
とうもろこしのすり流し 炙りホタテと揚げ蕎麦米 –Corn soup–
Seasonal soup made from corn and Kombu kelp stock
with seared scalllop and deep fried whole buckwheat.
鮑の肝和え 生雲丹のせ –Abalone with Uni sea urchin–
It has been served with sauce made from liver of abalone, soy sauce and sake.
Enjoy full of Umami of abalone.
芝海老とゴーヤの春巻き –Spring roll–
We have wrapped full flavor of Shibaebi-shrimp in our springroll,
and added Goya-bitter melon. Goya-bitter melon is a traditional delicacy
in Okinawa, which gives plently of vitami C, promotes appetite,
and decreases blood glucose level.
黒毛和牛 –Wagyu–
Black haired wagyu from Kagoshima, served with Miso sauce mixed with
horseradish.Wagyu is famous as marbled beef,
but we have served wagyu well balanced between muscle fiber and fat.
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–
Pudding made from sake lees, and it is topped with lemon sauce.


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

鱧とじゅん菜、いくらの土佐酢かけ　–Hamo pike conger–
Hamo is traditional summer delicacy in Japan.
We have served it with Junsai-water shield wild plant,
Ikra-salmon roe, Tosazu vinaigrette and passion fruit to give refresh sensation.
穴子の天ぷら 海苔巻き –Anago eel tempura–
Anago tempura is a typical dish in Soba restaurant, and in season now.
Enjoy wrapping it with Nori-dried seaweed.
カンパチのタルタル –Kanpachi amberjack tartar–
We have served the tartar with quail egg, sake-pickled-white melon
and Tonburi seed called land caviar in Japan.
いちじくとサクランボのマスカルポーネ白和え –SHIRA AE–
Shira Ae is a traditional Japanese dish served with seasonal food and sauce
made from Tofu soy beans curd. We have made it with fig, Sakuranbo-cherry
and added mascarpone cheese as an accent.
とうもろこしのすり流し 炙りホタテと揚げ蕎麦米 –Corn soup–
Seasonal soup made from corn and Kombu kelp stock
with seared scalllop and deep fried whole buckwheat.
芝海老とゴーヤの春巻き –Spring roll–
We have wrapped full flavor of Shibaebi-shrimp in our springroll,
and added Goya-bitter melon. Goya-bitter melon is a traditional delicacy
in Okinawa, which gives plently of vitami C, promotes appetite,
and decreases blood glucose level.
岩中豚 –Iwachu pork–
Served with Miso sauce mixed with horseradish.
According to the Tokyo meat market brand pork association,
Iwachu pork has 3 times more vitamin E 
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–
Pudding made from sake lees, and it is topped with lemon sauce.



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