・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 with dipping sauce ¥3,500

Chilled soba with sesame and walnuts dipping sauce ¥3,800

Chilled soba with prawn and vegetable tempura ¥4,700

Chilled soba with Anago eel and vegetable tempura ¥4,700

Chilled soba with duck in warm dipping soup ¥4,700

Chilled soba with wagyu in warm dipping soup ¥4,700

Chilled Soba topped with young sardine, Uni-sea urchin and salmon roe ¥4,700

Hot Soba ¥3,700

Hot Soba with grated yam ¥4,000

Hot Soba with prawn and vegetable tempura ¥4,700

Hot Soba with Anago eel and vegetable tempura ¥4,700

Hot Soba with duck ¥4,700

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

帆立昆布締め –Appetizer–
The first course is seasonal scallop with dashi jelly and grape.

地鶏の天ぷら –Chicken tempura–
Range free chicken tempura with egg yolk sauce with kuroshichimi pepper.

季節の造り –Sashimi–
Seasonal sashimi of the day.

鱧の治部煮 –Hamo pike conger–
Plentiful in vitamin A, hamo meat is white but contains considerable fat, which lends it a rich flavor.Hamo is cut into bite-size pieces, so only the meat of each piece is sliced finely while at the same time leaving the skin in once piece. Because of this special technique, the small bones of hamo are no longer concerned when one eat it. We have braised it with soy sauce and served with egg plant, green onion, and yuzu citrus pepper.

ずわい蟹の酢の物 –Sunomono–
Sunomono refers to vinegar-based salad dishes, and they are commonly served to give refresh sensation.Today’s sunomono is zuwaigani crab served with kiku flower, wakame sea weed, cucumber and salmon roe.


海老しんじょう –Shrimp and corn dumpling–
It has been wrapped with tofu skin, and deep fried.

地豚の蕎麦粉焼き –Pork–
Grilled pork which is coated with soba flour.

蕎麦 –Soba noodle–
Traditionally Tokyo-style Soba has a ratio of 8 parts buckwheat to 2 parts wheat flour,
countryside-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.

焼き桃とジョンさんのチーズアイスクリーム –Dessert–
Grilled peach with cheese flavored ice cream.
The cheese called ricotta forte (matured ricotta cheese) is made by THE CHEESE GUY in Okinawa.

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

帆立昆布締め –Appetizer–
The first course is seasonal scallop with dashi jelly and grape.

地鶏の天ぷら –Chicken tempura–
Range free chicken tempura with egg yolk sauce with kuroshichimi pepper.

季節の造り –Sashimi–
Seasonal sashimi of the day.

鱧の治部煮 –Hamo pike conger–
Plentiful in vitamin A, hamo meat is white but contains considerable fat, which lends it a rich flavor. Hamo is cut into bite-size pieces, so only the meat of each piece is sliced finely while at the same time leaving the skin in once piece. Because of this special technique, the small bones of hamo are no longer concerned when one eat it.
We have braised it with soy sauce and served with egg plant, green onion, and yuzu citrus pepper.

ずわい蟹の酢の物 –Sunomono–
Sunomono refers to vinegar-based salad dishes, and they are commonly served to give refresh sensation.
Today’s sunomono is zuwaigani crab served with kiku flower, wakame sea weed, cucumber and salmon roe.

海老しんじょう –Shrimp and corn dumpling–
It has been wrapped with tofu skin, and deep fried.

フカヒレと巣篭もり蕎麦の餡かけ –Fukahire shark fin–
Fukahire with deep fried soba and dashi paste.

牛しんしん –Beef–
Grilled japanee beef top round cap off.

蕎麦 –Soba noodle–
Traditionally Tokyo-style Soba has a ratio of 8 parts buckwheat to 2 parts wheat flour,
countryside-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.

焼き桃とジョンさんのチーズアイスクリーム –Dessert–
Grilled peach with cheese flavored ice cream.
The cheese called ricotta forte (matured ricotta cheese) is made by THE CHEESE GUY in Okinawa.

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

里芋豆腐 –Appetizer–
The first course is tofu made from taro, which is served with sea urchin, sea weed and dashi paste.

ショウサイフグの唐揚げ –Fugu puffer fish–
Deep fried fugu is a highly sought delicacy from autumn to winter in Japan.

季節の造り –Sashimi–
Seasonal sashimi of the day.

温もの –Warm dish–
Seasonal warm dish of the day

きなこ豚ときのこのみぞれ和え –Kinako pork–
Kinako Pork’s feed contains “KINAKO” (Soy bean powder).
Their vegetable protein diet ensures a delicate falvour and enhanced vitamin E and Umami.
We have served it with daikon radish, mushrooms, and kiku flower.

焼き松茸と炙り鱧 –Matsutake mushroom and hamo pike conger–
Matsutake mushroom is known for its aroma which usually cooked the method to maximize the flavor.We have grilled it and served with hamo pike conger which is considered as the best pair for matsutake.

海老しんじょう –Shrimp dumpling–
It has been deep fried with renkon root vegetable.

黒毛和牛の丹波焼き –Wagyu–
Grilled wagyu with shaved chestnuts.

蕎麦 –Soba noodle–
Traditionally Tokyo-style Soba has a ratio of 8 parts buckwheat to 2 parts wheat flour,
countryside-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.

さつまいものクリームブリュレとチーズアイスクリーム –Dessert–
Sweet potato crème brulee. with cheese flavored ice cream.
The cheese called ricotta forte (matured ricotta cheese) is made by THE CHEESE GUY in Okinawa.

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

里芋豆腐 –Appetizer–
The first course is tofu made from taro, which is served with sea urchin, sea weed and dashi paste.

ショウサイフグの唐揚げ –Fugu puffer fish–
Deep fried fugu is a highly sought delicacy from autumn to winter in Japan.

季節の造り –Sashimi–
Seasonal sashimi of the day.

温もの –Warm dish–
Seasonal warm dish of the day

きなこ豚ときのこのみぞれ和え –Kinako pork–
Kinako Pork’s feed contains “KINAKO” (Soy bean powder).
Their vegetable protein diet ensures a delicate falvour and enhanced vitamin E and Umami.
We have served it with daikon radish, mushrooms, and kiku flower.

海老しんじょう –Shrimp dumpling–
It has been deep fried with renkon root vegetable.

鮭の親子焼き –Salmon–
Grilled wagyu with shaved chestnuts.

蕎麦 –Soba noodle–
Traditionally Tokyo-style Soba has a ratio of 8 parts buckwheat to 2 parts wheat flour,
countryside-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.

さつまいものクリームブリュレとチーズアイスクリーム –Dessert–
Sweet potato crème brulee. with cheese flavored ice cream.
The cheese called ricotta forte (matured ricotta cheese) is made by THE CHEESE GUY in Okinawa.

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