Restaurant Ryu (レストランRyu) Meiwa

I made a reservation for lunch on Sunday and, coincidentally, my spouse and I were the only guests that day, allowing us to enjoy a private dining experience with one-on-one service.The course meal featured dishes made with seasonal local ingredients, and the presentation was beautifully matched to the season and the dishes.The vegetables were homegrown, and the fish was caught by the chef himself, so the ingredients were well-known and served in the most delicious way possible, making it an incredibly tasty experience!I would love to visit again in a different season! Less

The chef's dedication is evident not only in the dishes but also in the ingredients, table settings, tableware, and artwork. The cost-performance ratio is excellent as well.A total of 11 courses:1. The first welcome drink (soup): Chilled soup made from new onions and potatoes.2. Ten-inch hors d'oeuvres (local vegetable dish).3. Seasonal and fresh appetizer (first dish): Aged smoked Isaki (Japanese grunt fish) and Isaki's karasumi (roe). The moist Isaki is delicious, caught and prepared by the chef himself in Toba, then aged.4. Seasonal and fresh appetizer (second dish): Homemade ham, Jambon ham, seasoned with herbs instead of the usual saltiness found in store-bought versions.5. Seasonal and fresh appetizer (third dish): Aged Hata (grouper) presentation with dill. The broth from the Hata is delightful!6. Risotto with Gohito rice and a life-giving bouillon: Made with aged Gohito rice and topped with aged venison from a 4-5 year old deer, cooked in the chef's special bouillon. Incredibly delicious!7. Mie fish dish: Sautéed Ise sea bream with sauce from the fish's head. Served with homemade bread infused with Aosa seaweed—delicious sea bream.8. Seasonal palate cleanser: Herbal tea jelly made from homegrown lavender.9. Matsusaka beef (monthly special): Baked Matsusaka beef with herb breadcrumbs—tender and delicious!10. Ise tea, Aoyama Unkan: As part of the kaiseki French dining experience, this final dish is designed to enjoy the finest Ise tea, which is beneficial for the body.11. Tea sweets: Vanilla bean ice cream, uirou (rice cake), and homemade monaka with red bean paste.Non-alcoholic seasonal sparkling drink (Meiwa Town Amanatsu mikan) is refreshing without being overly sweet, perfect for rejuvenating after a long drive.Grape juice made from Cabernet Sauvignon.I thoroughly enjoyed the meal. Less

I visited Restaurant Ryu for the first time, just a 15-minute walk from Koshido Station. I made a reservation in advance during my trip to Mie after researching the place. This restaurant has received accolades as one of the top 100 French restaurants and has won a Tabelog Award Bronze, showcasing its exceptional quality. Everything here is crafted with care, from the tables, paintings, and ceramics, all created by Ryusuke Ogura. Outside the restaurant, there are herbs that are freshly picked to finish off the dishes, demonstrating their commitment to quality! They use fish that is caught by the chef himself, and other ingredients are sourced locally, making for a course that delights all five senses, attracting many fans from outside the prefecture! The seasonal French kaiseki is priced at JPY 8,800. The pairing system allows you to choose several drinks, all of which were delicious, and the presentation was beautiful, making for a truly satisfying course. The moment-smoked isaki (sea bream) was prepared right in front of me, filling the air with a wonderful aroma. The vegetables allowed me to savor their natural flavors, and the risotto was made with a specific type of rice that is essential for its perfection, with each dish explained in detail. The Matsusaka beef was moist, tender, and packed with flavor—absolutely delicious! To finish off, I was served about 4 to 5 cups of high-quality tea, allowing me to enjoy the changing flavors. This is definitely a place I would like to visit again. It was a great meal! Less

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! Less

I travel across the country in search of delicious food, focusing on Tabelog Award-winning restaurants, renowned establishments, and Michelin-starred spots. I use this as a personal record of the places I've visited, so my comments will be brief. I am grateful for my daily meals. It was a great meal.◆Awards◆ Tabelog Bronze Award 2026 Tabelog French WEST Top 100 Restaurants 2025 ◆Crowd Level◆ I was able to make a reservation without any issues.◆Parking◆ There is parking available next to the restaurant.◆Duration of Stay◆ Approximately 3 hours.◆Cuisine◆ Lunch Course.◆Comment◆ I made a mistake with the restaurant's location and arrived late, but I was very grateful for their excellent service. I apologize for being late.I was able to enjoy the meticulously crafted dishes and tableware.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ • The score is primarily based on the taste of the dishes within their respective genres. • Points may be added or deducted based on cost performance, service, ambiance, and facilities. • For accommodations, roadside stations, golf courses, and similar facilities, I evaluate the entire establishment on a 0.5 scale. For detailed evaluation criteria, please refer to my profile.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝Thank you for your likes, follows, and saving the restaurant. I appreciate you reading until the end. I hope this helps you in choosing a restaurant. Less

Ordered items: Seasonal Kaiseki French (Dinner Course) - Non-alcoholic sparkling drink made from Ama-natsu oranges from Meiwa Town - Aoi Sake (using the only sake from Meiwa Town) - New onion cappuccino soup - Jussun hors d'oeuvres (local vegetable dishes) - Smoked Spanish mackerel - Jambon de Paris - Grilled fugu soft roe and terrine - Risotto with Gomitogome rice and life broth - Grilled sea bream with spices and bread - Seasonal palate cleanser (Halls mint jelly) - Roasted Matsusaka beef - Ise tea (comparison of 5 brews) - Tea sweets (custom-made monaka, Benihoppe strawberries, vanilla ice cream, homemade uirou) I learned about this restaurant through "Shoku Tabi Ichi Ai" and planned a trip specifically to visit it for my first time. As a result, it turned out to be a dinner that far exceeded my expectations. What surprised me was that the chef is also a potter, and all the dishes used to present the food are handmade. The explanations for each dish were incredibly detailed, allowing me to savor the stories behind them, creating an intellectually stimulating dining experience. Every dish was wonderful, but the Matsusaka beef particularly stood out. Coated in chicken mousse and slow-cooked to lock in the juices, infused with homegrown herbs, this dish was undoubtedly the best meat dish I have ever had in my life. It was so delicious that it left me speechless. Additionally, I was overwhelmed by the meticulous attention to detail, from the Spanish mackerel and fugu caught by the chef himself to the risotto made with aged rice to enhance moisture absorption. The Ise tea served at the end allowed me to enjoy the changes from the first to the fifth brew, making for a perfect after-dinner experience. Combined with the calm atmosphere of the restaurant, I truly enjoyed a luxurious moment that felt like a once-in-a-lifetime experience. Visiting this place in Mie and sitting at this table is undoubtedly worth it. I would love to return on a special occasion; this is a place that will be etched in my memories for life. Less