At Ryoriya Soubiki, I experienced a beautifully crafted course featuring seasonal ingredients, showcasing the elegance of the dashi, precise cooking techniques, and thoughtful ingredient combinations. I definitely want to return.◆ Omakase Course Menu- Appetizer: Aori Ika (Squid), Purple Uni, Kinji-so- Soup: White Amadai (Sea Bream) with Bachi Ko (Fish Roe)- Karasumi Noodles (Whole Grain Noodles)- Sashimi: Isaki (Sea Bream) with Fresh Sudachi (Lime)- Umatsura Hagi (Triggerfish) with Liver Soy Sauce* The liver is large because it has been living under the oyster raft.- Sakura Masu (Cherry Salmon) with Sauce- Intermezzo: Akita Junsai (Water Shield) and Kumamoto Fruit Tomatoes- Manyo Beef (Japanese Beef) from the Outside Thigh with Miso- Tai Meshi (Sea Bream Rice)- Assorted Fruits: Strawberry, Apple, Hassaku (Citrus), Ruby Red- Warabi Mochi (Bracken Starch Dumplings) with Hon Warabi Powder and Wasanbon Sugar- Matcha (Green Tea)Total: JPY 24,200◆ DrinksAssorted Japanese SakeGrand Total: JPY 30,400
We use cookies on this site to enhance your user experience.
