Ryūmon

A popular course meal with all-you-can-drink included. Enjoy a total of 8 dishes, from appetizers to desserts. Perfect for banquets and group gatherings.

A premium course featuring luxurious ingredients. Includes all-you-can-drink and 9 dishes. Recommended for special occasions.

A course featuring the luxurious ingredient, shark fin. Includes 50g of shark fin dish per person, allowing you to enjoy a rich flavor.

A special course where the chef prepares dishes based on your budget, using the finest ingredients and seasonal flavors.

A Sichuan specialty hot pot dish where various ingredients like meat, seafood, and vegetables are simmered in a spicy mala soup. It's spicy and warming, and can be ordered for 2 people or more.

A course with all-you-can-drink, featuring the restaurant's signature dishes. Enjoy the basics of Sichuan cuisine at a reasonable price.

A satisfying course featuring popular menu items. Includes 2 hours of all-you-can-drink, perfect for banquets.

A cold dish of boiled chicken topped with a spicy sauce flavored with chili oil and Sichuan peppercorns. The name comes from the idea that it's so delicious it makes you 'drool'. It features moist chicken and aromatic spices.

A salad-like dish of thinly sliced, firm tofu (dried tofu) mixed with vegetables. Enjoy the firm texture of the tofu and the light seasoning.

Boiled pork belly and cold Chinese noodles topped with a garlic-infused spicy sauce. The rich sauce clings well to the noodles and meat.

A traditional Sichuan cold dish of thinly sliced beef offal (tripe, etc.) mixed with a numbing and spicy (mala) sauce. It features a chewy texture and a spicy flavor.

A dish of lightly smashed cucumbers, seasoned with a garlic-flavored sauce. It's refreshing and perfect as a palate cleanser or snack.

A cold dish of abalone, a luxurious ingredient, served with a spicy sauce. Enjoy the chewy texture of the abalone and the savory sauce.

A cold dish of blanched squid topped with a flavorful sansho and scallion sauce. The refreshing aroma and numbing sensation of the sansho are a highlight.

A cold dish of thinly sliced and seasoned pork ears (mimiga). Enjoy the crunchy texture of cartilage, perfect as a snack with drinks.

A cold appetizer of steamed eggplant served with a sauce. The melt-in-your-mouth texture of the eggplant and the flavor of the sauce spread in your mouth.

A classic Beijing dish of thinly sliced pork stir-fried with sweet Tianmianjiang (miso). It is eaten by wrapping it in the accompanying crepe-like wrappers (Bao Bing). The rich miso flavor and wheat wrappers are an excellent match.

A classic Chinese home-style dish of fresh tomatoes and fluffy scrambled eggs. The flavor is a gentle harmony of the tomato's acidity and the egg's sweetness.

A dish of small shrimp stir-fried with a simple salt seasoning. The plump texture of the shrimp and the natural sweetness of the ingredients are highlighted.

A stir-fry of Edona (a variety of Komatsuna) from Chiba Prefecture. It is characterized by its crisp texture and vibrant green color, with a light flavor.

A Sichuan specialty soup dish where various ingredients are simmered in a spicy mala soup. The numbing spiciness is addictive. The L size is perfect for sharing among a large group.

A dish of romaine lettuce quickly stir-fried with salt over high heat. It retains the lettuce's crispness while bringing out its sweetness through cooking.

A dish of eggplant and minced meat stir-fried in a sweet and sour 'fish-fragrant' (Yuxiang) sauce. The rich sauce coats the tender eggplant, making it a dish that goes well with rice.

A luxurious dish of whole shark fin simmered in a rich soy-based soup. Enjoy the texture of the shark fin fibers and the concentrated flavor of the soup.

A dish of premium Matsusaka beef cut into cubes and stir-fried with shishito peppers in a black pepper sauce. The juicy umami of the beef and the spiciness of the black pepper are exquisite.

A dish of stir-fried beef and crisp Edona. The balance between the umami of the meat and the texture of the vegetables is excellent.

A representative Sichuan dish of deep-fried chicken stir-fried with a large amount of chili peppers and Sichuan peppercorns. The style is to search for chicken pieces within the mountain of chilies, characterized by intense spiciness and aroma.

Authentic Mapo Tofu, simmered with tofu and minced meat in chili and Sichuan peppercorns. Characterized by its numbing spiciness (Ma) and chili heat (La), it pairs perfectly with rice.

A Sichuan home-style dish of white fish simmered in soup with pickled vegetables (Suancai). The soup, a fusion of sourness and spiciness, is refreshing yet deeply flavorful.