Ryuen

Sliced century egg topped with a foam tofu mousse. Served in a cocktail glass.

A mild arrangement of this Szechuan cuisine staple. The chicken is boiled French-style in a vacuum sealed package. This dish is packed with ideas.

The eggs are whipped without leaving the pan to accumulate air, giving it a fluffy texture. Accented with the taste of truffle.

The dish is topped with chopped century eggs and tofu that has been mashed into a mousse-like texture, and is served in a cocktail glass.

A mild arrangement of the classic Sichuan cuisine. The chicken is vacuum-packed and cooked in a French bain marie. A dish full of ideas.

Fresh spear squid is quickly boiled and then marinated in a sauce based on aged wine.

Autumn shimeji mushrooms, shredded pork, and shark fin are simmered together to create a thick, yakisoba dish.

Awaji conger eel is deep fried and served with black vinegar sauce.

This dish is made using only the eggs and roe of female Shanghai crabs from Yangcheng Lake, and is finished into a delicious, thick-sauce rice dish.

We recommend eating it with mustard, vinegar, and soy sauce.

Chef Suhara's caught fish will be marinated in a sauce based on aged wine. Please ask for the type of fish.

The owner, Suhara, is a big fan of eggs and snow crab, which he stir-fries until fluffy in rice oil.

Our yuzu kosho is homemade, fragrant, and made with little salt.

Classic shrimp chili sauce

Shrimp and asparagus are highly recommended as they go well together.

By rarely turning the pan and stirring with a ladle to incorporate air, the texture becomes fluffy and the truffle flavor is an accent.

Plenty of snow crab and tofu are simmered in pure broth and natural salt.

Topped with herbs, fried spring roll skins, etc.

Live abalone is slowly steamed and stewed with seasonal vegetables.

Soy sauce flavor. Finished with a rich soup base.

Natural salt flavor. Available in seasonal varieties such as king crab and snow crab.

Juicy shumai made with Niigata-produced sticky pork and fresh onions.

Pork and dried shiitake mushroom spring rolls. Serve with natural salt.

A delicacy made by rehydrating dried bamboo shoots for a week.

This is a luxurious sauce made with dried scallops, dried shrimp, and dried shrimp eggs.

Pidan is made into a salad, making it easy to eat.

Steamed local chicken with a light dressing

Steamed local chicken served with homemade sesame sauce

Octopus with grain mustard, arranged in Chinese style

The richness and fluffy texture of the fresh cream is very popular!

To enhance the deliciousness of fresh mango, we use water-soluble gelatin that hardens at +20℃.