In May 2026, on the last day of my trip to Ise, I decided to visit Restaurant Ryu in Meiwa Town, even though I was alone.I strolled along the farm road from Kōshiro Station on the Kintetsu Yamada Line, which took about 15 minutes. The restaurant is surrounded by its own vegetable garden.I made a reservation for noon and was seated at a table. I requested a pairing of about four drinks.Here’s what I enjoyed:【Seasonal Kaiseki French】JPY 8,800 (tax included)☆ The first welcome drink: Matsusaka onion soup☆ Vegetables: Assorted local vegetable appetizers Various vegetables including Japanese radish, lotus root with balsamic, turnip, dark purple carrot, snap peas, cabbage, zucchini, bracken, and sugar snap peas, cucumber, red onion, butterbur, and daikon sprouts.☆ Appetizer 1: Aji from Toba (brain-stunned) With dill and other herbs, mizuna, and edible flowers (viola and dianthus) with vinaigrette sauce.☆ Appetizer 2: Matsusaka pork - Plain - Basque-style with paprika and marigold - Sandwich-style with frilly lettuce and mustard.☆ Appetizer 3: Natural tiger pufferfish from Toba - Fromage de tête (jelly) With okahijiki, Daidokoro natto, and baby’s breath. - Poached fish.☆ Rice: Risotto with Gotsumai rice and a rich broth With lettuce and roasted wild boar from Shima, topped generously with tree buds.☆ Fish: True sea bream from Ise With bream head sauce, citrus foam, and salad greens, served with Aosa bread from Shima.☆ Palette cleanser: Halls mint herbal tea jelly.☆ Matsusaka beef Aged Matsusaka beef With rosemary, fennel, and bay leaf flavor, romaine lettuce, herbs, and Matsusaka beef sauce, served with bread.☆ Dessert: Monaka with sweet red bean paste and Benihoppe strawberries, vanilla ice cream, and homemade uirou.☆ Ise tea from Taki Town, gyokuro.◯ Sparkling cocktail: Cointreau with sweet summer citrus syrup.◯ Aoi Sake (original local sake cocktail).◯ Red wine (Cabernet Sauvignon).◯ Grey Goose (dry vodka).I was delighted to enjoy plenty of ingredients from the restaurant's garden and local produce. The Gotsumai rice risotto and Matsusaka beef were exceptionally delicious. The chef also practices pottery, and all the plates were handmade, some even completed on the same day! The presentation of the dishes was creatively done, stimulating all the senses, and I was thoroughly satisfied with the portion size and value for money.It was a great meal!
We use cookies on this site to enhance your user experience.
