Ryuen

Ordering our sweet and sour pork, you'll encounter the tartness of lemons, sherry vinegar, black vinegar, white vinegar, and two kinds of tomatoes. We add a variety of ingredients to bring forth an even fuller flavor. In other dishes, we use asparagus sent from Tochigi, brimming with rich savoriness in spring. We also go out to the farms ourselves to carefully select them. If they're too slender they'll have a bad texture, but if they're too thick they'll taste bland, so we choose only the ones with just the right size. Here, we have a closed-type kitchen, so we don't have many opportunities for direct contact with our customers. That's why, no matter how busy the restaurant may be, our chef endeavors to go out and chat with each guest. He takes requests, and explains our dishes in detail. Our interior is decorated with black, white, and a little gold. Starting with the arrangement of our tables, we aim for perfection in our furnishings, so our color palette is restrained. read more