Ryogoku Terrace

Oil-based spaghetti tossed with salty anchovies, savory bacon, and sweet cabbage. A flavorful combination with varied textures.

Classic white clam sauce pasta prepared with white wine, garlic, and clams. Briny and light.

Spicy tomato sauce pasta (Arrabiata) loaded with bacon, tuna chunks, and cabbage. A hearty dish with a garlic and chili kick.

Flat ribbon pasta (tagliatelle) in a rich and creamy egg and cheese sauce with bacon. Finished with black pepper.

Fisherman's pasta featuring a mix of seafood such as shrimp, shellfish, and squid in a tomato-based sauce.

Tagliatelle pasta in a Japanese-Italian fusion cream sauce made with Mentaiko (spicy cod roe) and mixed seafood. Rich, creamy, and slightly spicy.

Assorted sliced cured meats (charcuterie). Typically includes items like prosciutto, salami, and ham.

A platter of five different appetizers. Usually a mix of vegetables, seafood, and marinated items.

Thinly sliced raw fish or meat served with a dressing of olive oil and herbs. Fresh and delicate.

Smooth and savory liver pate, served with bread or crackers.

Simple salad of sliced fresh mozzarella, tomatoes, and sweet basil, seasoned with salt and olive oil.

Assortment of three types of cheeses.

Fried rice balls coated with breadcrumbs. Crispy on the outside with a savory risotto filling inside.

Shrimp and broccoli cooked in sizzling garlic and chili olive oil (Ajillo). Often eaten with bread to dip in the oil.

A platter featuring three different varieties of grilled sausages.

Crispy french fries tossed with aromatic truffle seasoning.

Juicy chicken thigh pieces fried until crispy and seasoned with spices.

Mussels baked with Bourguignon butter (garlic and herb butter). Savory and aromatic.

Classic deep-fried potato strips.

4 slices of baguette bread.

4 slices of thin, crisp, dry toast.

Italian seafood salad. Fresh greens mixed with marinated seafood.

Classic Caesar salad topped with a soft-boiled egg.

Premium Japanese Wagyu beef roasted in a wood-fired kiln, imparting a smoky flavor.

Roasted Sangen pork served with a tangy and aromatic truffle red wine vinegar sauce.

Oil-based pasta (peperoncino) with rich blue crab and concentrated semi-dried tomatoes.

A large salad plate, a lighter lunch option.

Tomato sauce, mozzarella, and basil pizza.

Pizza topped with corn (maisu). Likely creamy and sweet.

Pizza topped with Awaji beef bolognese sauce and likely an egg (Bismarck style).

Basil pesto pizza with smoked salmon.

Grilled chicken served with a rich Madeira wine sauce and crispy fried root vegetables.

Cream pasta with small savory Sakura shrimp, Chinese cabbage, and anchovy for depth.

A light and fluffy sponge cake made with egg whites (angel food cake). Served with whipped cream, caramel sauce, and almonds.

A dense and rich chocolate cake, similar to a brownie but more refined.

A crustless cheesecake baked at high heat for a caramelized, burnt top and a creamy, custard-like interior.

A hybrid pastry combining croissant dough and a waffle iron. Crispy and buttery, topped with caramel.

Croissant waffle topped with chocolate sauce and whipped cream.

Choice of Vanilla or Matcha (Green Tea) ice cream.