Ryu

A simple noodle dish served in piping hot broth. Garnished only with green onions and other condiments, allowing you to purely savor the dashi flavor.

A hot noodle dish topped with sweet and savory simmered aburaage (fried tofu pouch). The rich flavor of the aburaage melts into the broth, creating a gentle taste.

A hot noodle dish topped with agedama (tempura bits). Characterized by the aroma and richness of the agedama.

A hot noodle dish finished with a swirl of beaten egg. The gentleness of the egg harmonizes with the flavor of the dashi.

A hot noodle dish with nameko mushrooms. The slipperiness of the nameko blends into the broth, offering a unique texture.

A healthy hot noodle dish with wild vegetables such as bracken and sensitive fern. Simple flavor.

A hearty hot noodle dish with root vegetables such as daikon radish, carrots, and satoimo. The umami of the vegetables dissolves into the broth.

A hot noodle dish with duck and green onions. A luxurious dish where the sweetness and umami of the duck fat create a rich broth.

A hot noodle dish with pork and green onions. The umami of the meat and the sweetness of the green onions are appetizing.

A hot noodle dish topped with simmered dried herring. The rich flavor of the herring pairs well with the dashi.

A noodle dish with a curry broth infused with dashi. A warming dish that fuses spiciness with the umami of dashi.

A hot noodle dish topped with kakiage tempura made with small shrimp and vegetables. The broth-soaked batter is delicious.

A luxurious hot noodle dish topped with tempura such as shrimp.

A hot noodle dish topped with even more luxurious assorted tempura.

A hot noodle dish topped with thinly shaved kombu (tororo kombu). The umami and thickness of the kombu spread into the broth.

The most basic style of eating cold noodles by dipping them in cold broth. You can directly enjoy the aroma and firmness of the noodles.

Mori soba topped with shredded nori seaweed. The flavor of the nori adds an accent.

A dish featuring two different types of noodles (e.g., soba and udon, or flavored soba) served together. Enjoy the difference in taste.

A dish where cold noodles are eaten with a dipping sauce containing tororo (grated yam). Smooth texture.

A dish where cold noodles are dipped in a warm dipping sauce containing duck and green onions. The richness of the duck and the cold noodles are a perfect match.

A set of cold zaru soba and assorted tempura such as shrimp.

A set of cold zaru soba and assorted tempura such as shrimp. A classic luxurious menu item.

A set with even more luxurious tempura than Tenzaru.

A cold noodle dish topped with natto. The sticky natto coats the noodles well.

A dish of cold noodles served in a bukkake style, topped with tororo.

A refreshing cold noodle dish topped with wild vegetables.

A cold noodle dish topped with nameko mushrooms. The slippery texture is perfect for summer.

A dish of cold noodles topped with sweet simmered aburaage, cucumber, etc., and drizzled with sauce.

A dish of cold noodles topped with agedama, cucumber, etc., and drizzled with sauce. The crispy texture is enjoyable.

A cold noodle dish topped with kombu (kelp).

A hearty hot pot udon dish with shrimp tempura, egg, vegetables, etc. A winter classic served piping hot.

A hearty udon dish simmered in a rich red miso-based broth. Also known as a Nagoya specialty.

A hot pot udon dish packed with root vegetables. Often served in a soy sauce-based clear broth.

A dish where beef, tofu, and udon are simmered in a sweet and savory sukiyaki-style broth.

Boiled udon noodles are served with their boiling water without being cooled, and eaten with a warm dipping sauce.

A dish where freshly boiled hot udon is mixed with a raw egg and served with soy sauce or dashi. Rich like carbonara.

A set of Kamaage Udon and tempura.

A rice bowl topped with kakiage tempura and drizzled with a sweet and savory sauce.

A rice bowl topped with sweet and savory simmered beef (sukiyaki).

A rice bowl topped with chicken simmered with egg. Homestyle flavor.

A rice bowl topped with pork cutlet simmered with egg. Very filling.

A rice bowl topped with tempura such as shrimp and drizzled with sauce.

A rice bowl topped with more luxurious tempura.

An appetizer combining natto (fermented soybeans) and tororo (grated yam). Features a sticky texture and is highly nutritious.

Simmered dried herring. Pairs well with Japanese sake.

Sliced kamaboko (fish cake) served with wasabi. A classic soba shop appetizer.

Tofu and konjac glazed with sweet miso paste and grilled.

A dish of simmered beef offal. Tender and flavorful.

A delicacy made by fermenting squid with its innards and salt. Rich saltiness and umami, perfect with sake.

Assortment of pickles made with seasonal vegetables. Perfect as a palate cleanser.

A simple dish of cold tofu topped with green onions, ginger, and bonito flakes, served with soy sauce.

Salt-boiled soybeans. Perfect with beer.

Large, deep-fried vegetable tempura. Crispy texture.

Homemade croquette made with soba grains and flour. You can taste the soba flavor.

An egg roll baked with plenty of dashi. Juicy and gently sweet.

Seasoned and fried chicken. Juicy and a popular side dish.

Fried squid tentacles (geso). You can enjoy the chewy texture.

Assortment of tempura such as shrimp and vegetables.

A dish where deep-fried tofu with a coating is served in hot dashi broth.

Standard bottled beer.

High-quality, aromatic premium beer.

A non-alcoholic beer-like beverage.

Masuizumi, a famous sake from Toyama Prefecture. Recommended by the owner.

Shochu made from soba. Characterized by its unique roasted aroma.

Orange juice.

Carbonated beverage.

A nostalgic Japanese carbonated drink. Served in a unique bottle.

Salad made with fresh tomatoes.

A salad topped with fried soba. The crispy texture is a highlight.

Healthy salad using tofu.

Salad generously made with wakame seaweed.

An unusual ice cream with the aroma of soba. It has a roasted flavor within its sweetness.

Standard ice cream.