・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. ]

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

夏野菜のゼリー寄せ –Appetizer–
The first course is jellied seasonal vegetables. It has been served with egg yolk sauce.

稚鮎の抹茶揚げ –Ayu - fresh water fish–
Ayu is a fresh water fish which is highly sought after in summer season.
We have made tempura with ayu and green tea tempura dough, and sprinkled with salted and dried mullet roe.

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

冬瓜の合鴨スープ煮 –Tohgan gourd with duck–
Tohgan gourd is a Japanese summer delicacy. We have cooked it with duck soup. Ishikawa potato on the side.

金糸瓜の酢の物 –Sunomono–
Sunomono refers to vinegar-based salad dishes, and they are commonly served to give refresh sensation.　Today’s sunomono is Spaghetti squash served with Fu - wheat cake, salmon roe, Ohba herb and Myoga ginger.

鱧の天ぷら –Hamo pike conger tempura with seet miso sauce–
A popular food eaten during the summer.
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.

岩中豚 –Iwachu pork–
Grilled pork with Gobo root vegetabele sauce. 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.


あんみつ –Dessert–
Anmitsu is traditional Japanese cold sweets with azuki bean paste. We have served it with pearch jelly and sake lee rice cake.
[The content may be changed depending on the purchase situation etc. ]

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

夏野菜のゼリー寄せ –Appetizer–
The first course is jellied seasonal vegetables. It has been served with egg yolk sauce.

稚鮎の抹茶揚げ –Ayu - fresh water fish–
Ayu is a fresh water fish which is highly sought after in summer season. We have made tempura with ayu and green tea tempura dough, and sprinkled with salted and dried mullet roe.

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

冬瓜の合鴨スープ煮 –Tohgan gourd with duck–
Tohgan gourd is a Japanese summer delicacy. We have cooked it with duck soup. Ishikawa potato on the side.

金糸瓜の酢の物 –Sunomono–
Sunomono refers to vinegar-based salad dishes, and they are commonly served to give refresh sensation. Today’s sunomono is Spaghetti squash served with Fu - wheat cake, salmon roe, Ohba herb and Myoga ginger.


そばがき –Sobagaki dumpling wrapped with wagyu, and topped with Uni sea urchin–
Sobagaki is a dumpling made from buckwheat. Enjoy with Umami og wagyu and Uni.

鱧の天ぷら –Hamo pike conger tempura with seet miso sauce–
A popular food eaten during the summer. 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.

黒毛和牛 –Wagyu–
Grilled wagyu with Gobo root vegetabele sauce.

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.

あんみつ –Dessert–
Anmitsu is traditional Japanese cold sweets with azuki bean paste. We have served it with pearch jelly and sake lee rice cake.

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