Ryugin offers a delightful array of delicious dishes no matter the season (o^∀^o). This time, I came specifically for the sweetfish! I absolutely love the sweetfish grilled by Chef Yamamoto. So, I made a special request to have three fish instead of the usual one, and they kindly accommodated me. (o・ω・o) It was incredibly delicious! The grilling technique? The seasoning? Everything was just so tasty!The corn chawanmushi (steamed egg custard) with sea urchin, shrimp, and caviar was also exceptionally delicious, with the ingredients complementing each other perfectly—just wow! The eel soup is a classic in Japanese cuisine, but Chef Yamamoto's version is extraordinary! The texture of the eel is different, and the dashi (broth) is so flavorful. Also, the sashimi of spiny lobster was incredibly plump and delicious. Everything was so meticulously prepared—truly a food enthusiast's paradise (。-∀-)I didn’t receive a menu this time, so I did my best to remember what I had! ⚫ Dishes I enjoyed today:- Shark fin and yam- Fig with sesame dressing and duck liver- Summer vegetables: young corn, pea shoots, beans, snap peas, served with dried shrimp and dried scallop dashi- Grilled corn chawanmushi with shrimp and topped with sea urchin and caviar (Speciality)- Eel soup (Speciality)- Sashimi: squid, karasumi (dried mullet roe), flounder, spiny lobster, with nori tsukudani (seaweed paste)- Hairy crab with summer vegetables in jelly, topped with sudachi foam- Grilled sweetfish (3 pieces)- Palate cleanser: oboro tofu and edamame puree- Abalone liver with tonkotsu sauce and fried abalone, served with summer cabbage and okahijiki- Eel, water eggplant, miso soup, and rice- Peach pineapple with coconut ice cream- Mango with black kinako (roasted soybean flour) and brown rice.
We use cookies on this site to enhance your user experience.
