・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. ]

春菊と菊花、ズワイガニのお浸し –Zuwaigani crab and Kiku flower, and Shungiku leaf–
The first course is an appetizer made from seasonal food which is marinated with Dashi stock.
It is served with Tonburi seeds as an accent for texture.

クエの天ぷら海苔巻き、カラスミかけ –Kue grouper tempura–
Tempura of seasonal fish served with salted and dried mullet roe. Enjoy it wrapping with Nori seaweed.

鮪のタルタル –Tune tartar –
We have made tuna tartar with seasonal Kyoho grape, salmon roe, and Dashi jelly.

帆立の茶碗蒸しと百合根餡 –Chawanmushi–
Chawanmushi is a traditional Japanese appetizer made from steamed savoury egg custard and seasonal food.
We have made chawanmushi with scallop and lily bulb, and Dashi paste.

鴨とイチジクの胡桃味噌和え –Duck, fig and walnut-miso-sauce–
We have made a delicacy with seasonal food and flavorful miso sauce.

のど黒 – Nodokuro–
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 grilled Nodokuro with salt and topped with caviar and Uni sea urchin.

春巻 –Spring roll–
Spring roll made from mashed fish, shrimp, and Shiitake mushroom.

黒毛和牛 –Wagyu–
Black haired wagyu from Kagoshima served with salt, Wasabi and lotus root.
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–
Black sesame ice cream sandwiched with rice wafer.

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

春菊と菊花、ズワイガニのお浸し –Zuwaigani crab and Kiku flower, and Shungiku leaf–
The first course is an appetizer made from seasonal food which is marinated with Dashi stock.
It is served with Tonburi seeds as an accent for texture.

クエの天ぷら海苔巻き、カラスミかけ –Kue grouper tempura–
Tempura of seasonal fish served with salted and dried mullet roe. Enjoy it wrapping with Nori seaweed.

鮪のタルタル –Tune tartar –
We have made tuna tartar with seasonal Kyoho grape, salmon roe, and Dashi jelly.

帆立の茶碗蒸しと百合根餡 –Chawanmushi–
Chawanmushi is a traditional Japanese appetizer made from steamed savoury egg custard and seasonal food.
We have made chawanmushi with scallop and lily bulb, and Dashi paste.

鴨とイチジクの胡桃味噌和え –Duck, fig and walnut-miso-sauce–
We have made a delicacy with seasonal food and flavorful miso sauce.

春巻 –Spring roll–
Spring roll made from mashed fish, shrimp, and Shiitake mushroom.

岩中豚 山椒照り焼き –Iwachu pork–
Served with Teriyaki sauce mixed with Sansho pepper.
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–
Sesame ice cream sandwiched with rice wefer.

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

・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 dipping sauce ¥3,800

Chilled soba with pork curry soup and coriander ¥4,200

Chilled soba with slow cooked egg & Uni, grated radish, curry crumbles ¥4,500

Chilled soba with prawn and vegetable tempura ¥4,700

Chilled soba with Anago conger 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

Hot Soba with soy braised herring ¥4,700

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

炙り穴子 出汁ジュレかけ　–Anago eel–
Seared Anago eel served with Dashi jelly, salmon roe, pickled cucumber and peel of Yuzu citron.

とうもろこしと帆立の春巻 –Spring roll–
Spring roll stuffed with seasonal corn, chopped scallop and fish-based paste.

鮪と梨のぬた和え –Nuta ae –
“Nuta Ae”is a Japanese cuisine to enjoy seafood or vegetables with Miso dressing made from Miso, rice vinegar,
and Japanese mustard. We have made it with tuna, pear and green onion.

蕎麦豆腐 –Soba tofu–
Soba tofu is a kind of tofu made from buchwheat and soy milk. We have searved it with Uni sea urchin,
Nori seaweed and Dashi paste to add Umami.

煮タコ –Octopus–
Soy braised octopus with Okra and yam, topped with flower of Shiso herb.

クエと無花果の天ぷら –Que grouper and fig tempura–
Que grouper has full of Umami, and fig tempura gives modern accent on it.
Enojy with sesame salt.

岩中豚 山椒照り焼き –Iwachu pork–
Served with Teriyaki sauce mixed with Sansho pepper.
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–
Miso caramel ice cream sandwiched with rice wefer.

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

炙り穴子 出汁ジュレかけ　–Anago eel–
Seared Anago eel served with Dashi jelly, salmon roe, pickled cucumber and peel of Yuzu citron.

とうもろこしと帆立の春巻 –Spring roll–
Spring roll stuffed with seasonal corn, chopped scallop and fish-based paste.

鮪と梨のぬた和え –Nuta ae –
“Nuta Ae”is a Japanese cuisine to enjoy seafood or vegetables with Miso dressing made from Miso, rice vinegar,
and Japanese mustard. We have made it with tuna, pear and green onion.

蕎麦豆腐 –Soba tofu–
Soba tofu is a kind of tofu made from buchwheat and soy milk. We have searved it with Uni sea urchin,
Nori seaweed and Dashi paste to add Umami.

煮タコ –Octopus–
Soy braised octopus with Okra and yam, topped with flower of Shiso herb.

クエと無花果の天ぷら –Que grouper and fig tempura–
Que grouper has full of Umami, and fig tempura gives modern accent on it.
Enojy with sesame salt.

岩中豚 山椒照り焼き –Iwachu pork–
Served with Teriyaki sauce mixed with Sansho pepper.
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–
Miso caramel ice cream sandwiched with rice wefer.

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