SAVOR JAPAN Tokyo Area Tokyo, Chinese Asakusa/Ryogoku, Chinese Asakusa, Chinese Ryuen Menu

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Ryuen (Asakusa｜Chinese)

Ryuen

龍圓

Help desk
050-2030-4678 (+81-50-2030-4678)

Shop

03-3844-2581 (+81-3-3844-2581)
Request Reservation
Bookmark

Menu

We've re-invented the Chinese staple "Century Egg Tofu" with our own unique interpretation

We've re-invented the Chinese staple "Century Egg Tofu" with our own unique interpretation

Sliced century egg topped with a foam tofu mousse. Served in a cocktail glass.
Our "Yodaredori" (spicy chicken) features a collection of old and new, Eastern and Western techniques and styles

Our "Yodaredori" (spicy chicken) features a collection of old and new, Eastern and Western techniques and styles

A mild arrangement of this Szechuan cuisine staple. The chicken is boiled French-style in a vacuum sealed package. This dish is packed with ideas.

1,200 JPY

The aroma of fine truffles accents our "Truffle Salt Fried Eggs & Crab"

The aroma of fine truffles accents our "Truffle Salt Fried Eggs & Crab"

The eggs are whipped without leaving the pan to accumulate air, giving it a fluffy texture. Accented with the taste of truffle.

2,000 JPY

Lunch Course

6000 yen

6000 yen

12,000 yen

12,000 yen

Dinner Course

6000 yen

6000 yen

12,000 yen

12,000 yen

Examples of dishes served in the course

"Petan Tofu" is a unique interpretation of a classic dish

"Petan Tofu" is a unique interpretation of a classic dish

The dish is topped with chopped century eggs and tofu that has been mashed into a mousse-like texture, and is served in a cocktail glass.
"Yodare Tori" brings together the best of old and new Eastern and Western techniques

"Yodare Tori" brings together the best of old and new Eastern and Western techniques

A mild arrangement of the classic Sichuan cuisine. The chicken is vacuum-packed and cooked in a French bain marie. A dish full of ideas.
Squid marinated in aged wine, served as a salad

Squid marinated in aged wine, served as a salad

Fresh spear squid is quickly boiled and then marinated in a sauce based on aged wine.
Shimeji mushrooms, pork, shark fin, thickened fried noodles

Shimeji mushrooms, pork, shark fin, thickened fried noodles

Autumn shimeji mushrooms, shredded pork, and shark fin are simmered together to create a thick, yakisoba dish.
Conger eel with black vinegar sauce

Conger eel with black vinegar sauce

Awaji conger eel is deep fried and served with black vinegar sauce.
Shanghai crab with crab roe sauce and rice (portion)

Shanghai crab with crab roe sauce and rice (portion)

This dish is made using only the eggs and roe of female Shanghai crabs from Yangcheng Lake, and is finished into a delicious, thick-sauce rice dish.
Fried dumplings (4 pieces)

Fried dumplings (4 pieces)

We recommend eating it with mustard, vinegar, and soy sauce.
Fresh fish marinated in aged wine served as a salad

Fresh fish marinated in aged wine served as a salad

Chef Suhara's caught fish will be marinated in a sauce based on aged wine. Please ask for the type of fish.
Crab egg (salty)

Crab egg (salty)

The owner, Suhara, is a big fan of eggs and snow crab, which he stir-fries until fluffy in rice oil.
Green pepper pork (stir-fried thin slices of pork and green peppers)

Green pepper pork (stir-fried thin slices of pork and green peppers)

Mapo tofu

Mapo tofu

Stir-fried chicken breast and vegetables with yuzu pepper

Stir-fried chicken breast and vegetables with yuzu pepper

Our yuzu kosho is homemade, fragrant, and made with little salt.
Raw scallops in chili sauce

Raw scallops in chili sauce

Stir-fried raw scallops and asparagus (salty)

Stir-fried raw scallops and asparagus (salty)

Shrimp in chili sauce

Shrimp in chili sauce

Classic shrimp chili sauce
Stir-fried shrimp and asparagus (salty)

Stir-fried shrimp and asparagus (salty)

Shrimp and asparagus are highly recommended as they go well together.
"Truffle Salt Crab Ball" with the aroma of high-quality truffles as an accent

"Truffle Salt Crab Ball" with the aroma of high-quality truffles as an accent

By rarely turning the pan and stirring with a ladle to incorporate air, the texture becomes fluffy and the truffle flavor is an accent.
Snow crab and tofu stew

Snow crab and tofu stew

Plenty of snow crab and tofu are simmered in pure broth and natural salt.
Subuta with two kinds of tomatoes

Subuta with two kinds of tomatoes

Topped with herbs, fried spring roll skins, etc.
Steamed abalone stewed in soy sauce

Steamed abalone stewed in soy sauce

Live abalone is slowly steamed and stewed with seasonal vegetables.
Shark fin soup (1 cup)

Shark fin soup (1 cup)

Soy sauce flavor. Finished with a rich soup base.
Shark fin and crab soup (1 cup)

Shark fin and crab soup (1 cup)

Natural salt flavor. Available in seasonal varieties such as king crab and snow crab.
Shumai (3 pieces)

Shumai (3 pieces)

Juicy shumai made with Niigata-produced sticky pork and fresh onions.
Spring rolls

Spring rolls

Pork and dried shiitake mushroom spring rolls. Serve with natural salt.
Homemade bamboo shoots

Homemade bamboo shoots

A delicacy made by rehydrating dried bamboo shoots for a week.
Homemade X.O. soy sauce

Homemade X.O. soy sauce

This is a luxurious sauce made with dried scallops, dried shrimp, and dried shrimp eggs.
Char siu

Char siu

Pidan salad

Pidan salad

Pidan is made into a salad, making it easy to eat.
Steamed chicken cold salad

Steamed chicken cold salad

Steamed local chicken with a light dressing
Bang Bang

Bang Bang

Steamed local chicken served with homemade sesame sauce
Shrimp salad

Shrimp salad

Octopus with grain mustard

Octopus with grain mustard

Octopus with grain mustard, arranged in Chinese style
Homemade almond tofu

Homemade almond tofu

The richness and fluffy texture of the fresh cream is very popular!
Mango pudding, coconut ice cream

Mango pudding, coconut ice cream

To enhance the deliciousness of fresh mango, we use water-soluble gelatin that hardens at +20℃.

*From April 2021, displaying the total fee including consumption tax is mandatory. Please note that the displayed fee may differ.

Ryuen

龍圓

Asakusa , Asakusa/Ryogoku , Tokyo

Chinese / General , Chinese / Chinese Sosaku (creative cuisine)

Chinese / Chinese

Online reservation

Request Reservation
Bookmark

Shop phone number

03-3844-2581 (+81-3-3844-2581)

All reservations will be accepted via web form to ensure a smooth reservation process.

Help desk phone number

050-2030-4678 (+81-50-2030-4678)

Details

Access
Next to the fifth building from Exit A5 of "Asakusa Station" (Tsukuba Express line)/5-minute walk from "Tawaramachi Station" (Tokyo Metro Ginza line)
Cuisine
Chinese / General, Chinese / Chinese Sosaku (creative cuisine) / Chinese,Chinese
Open
[Tuesday - Sunday, National Holidays, Day before National Holidays] Lunch: 12:00 pm - 2:00 pm
[Sunday, National Holidays] Dinner: 5:00 pm - 8:30 pm [Tuesday - Saturday, Day before National Holidays] Dinner: 5:30 pm - 9:00 pm
Closed
Monday
Average price
Dinner: 10,000 JPY / Lunch: 10,000 JPY
Address
3-1-9, Nishiasakusa, Taito-ku, Tokyo map Outside view
Address (for taxi driver)
東京都台東区西浅草3-1-9
English services
Unknown.
Features

Lunch / No smoking / Special diet / Western cutlery / Reservations / Child friendly / Large wine selection

*Please add a special request for inquiries regarding smoking/non-smoking.

Notation based on the Act on Specified Commercial Transactions Japanese