・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. ]

ズワイ蟹と蕪の柿酢和え –Zuwai crab, turnip and persimmon vinaigrette–
We have started tasting from this “full of fall flavor”dish.
In Japan, crab and persimmon are in season, and turnip is consumed all year but fall one has sweetness and freshness.

海老芋唐揚げ　トリュフかけ –Ebiimo-potato–
Ebiimo is a kind of taro from Kyoto.
It has been cooked with Dashi based sauce, deep fried and served with truffle.

鰤のタルタル –Yellowtail–
Diced yellowtail with Ikra salmon roe, tempura seaweed, and Narazuke which is sake-lees-pickled-melon.

茶碗蒸 –Chawanmushi–
Chawanmushi is a traditional dish made from steamed savory egg custard and seasonal food.
We have made chawanmushi with cod roe and soy milk sauce.

あん肝最中 –Monk fish liver–
Steamed monk fish liver is a traditional fall delicacy in Japan.
We have seasoned it with Miso, Azuki bean and honey sandwiching them in rice wafers.

本ししゃもと春菊の天ぷら –Seasonal tempura–
Hon-shishamo Japanese smelt and Shungiku leaf vegetable.

岩中豚 –Iwachu pork–
According to the Tokyo meat market brand pork association, Iwachu pork has 3 times more vitamin E.
We have served it with Miso-flavoured mustard. 

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–
Walnut ice cream.

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

ズワイ蟹と蕪の柿酢和え –Zuwai crab, turnip and persimmon vinaigrette–
We have started tasting from this “full of fall flavor”dish.
In Japan, crab and persimmon are in season, and turnip is consumed all year but fall one has sweetness and freshness.

海老芋唐揚げ　トリュフかけ –Ebiimo-potato–
Ebiimo is a kind of taro from Kyoto.
It has been cooked with Dashi based sauce, deep fried and served with truffle.

鰤のタルタル –Yellowtail–
Diced yellowtail with Ikra salmon roe, tempura seaweed, and Narazuke which is sake-lees-pickled-melon.

茶碗蒸 –Chawanmushi–
Chawanmushi is a traditional dish made from steamed savory egg custard and seasonal food.
We have made chawanmushi with cod roe and soy milk sauce.

あん肝最中 –Monk fish liver–
Steamed monk fish liver is a traditional fall delicacy in Japan.
We have seasoned it with Miso, Azuki bean and honey sandwiching them in rice wafers.

ボタン海老沖漬け　生雲丹とキャビア –Soy marinated Botan shrimp–
Soy marinated Botan shrimp with Uni sea urchin, and caviar.

本ししゃもと春菊の天ぷら –Seasonal tempura–
Hon-shishamo Japanese smelt and Shungiku leaf vegetable.

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–
Walnut ice cream.

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