RYOSEN
両川
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A Japanese izakaya to enjoy with a unique sensibility
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Natural wild boar meat caught in Takahashi, Okayama Prefecture, is nourishing and flavorful. Quickly processed meat has no odor. Enjoy the bounty of the mountains.
Summer
Spring
Winter
Autumn
Summer
Having been in business for a long time, we want you to enjoy a variety of dishes that represent our restaurant. For that reason, we recommend a course that includes popular dishes and seasonal ingredients. It is also available on the same day.
Our proud mackerel simmered dish that has been served since the establishment of the shop. The umami that can only be achieved by simmering for three days is abundant. It pairs perfectly with fluffy rice and also goes well with sake, making it easy to enjoy with its tender texture.
Using a special broth that has been simmered since the opening, with meat and vegetables stewed and finished with additional broth. The deliciousness of the ingredients, which are thoroughly infused with the creamy broth, spreads in your mouth.
The beautifully prepared skirt steak is slowly grilled to perfection. The sauce is a homemade black garlic sauce, made by aging expensive black garlic with soy sauce and balsamic vinegar for a year.
Since the opening in 2004, ingredients have been simmered in a broth that has been continuously added to, and the broth is made by simmering meat and vegetables into a purée. It is a dish that requires time and effort.
Low-temperature cooked Kyoto duck using broth.
It is made by kneading seafood and letting it mature. It is a dish that pairs very well with sake.
Natural fish is aged, and the skin side of the fish is exposed to a high-temperature grill. Enjoy the fragrant aroma and the sweetness derived from the fish!
We mix homemade aged miso with natural fish. The combination of the fish's umami and the rich miso is paired with sake.
This time, we have fried the wild boar. Please enjoy the simple taste of the ingredients. We have paired it with a sweet miso that complements the rich fat that oozes out.
The pairing of the famous sake Daizen Shiragiku and peony is truly wonderful♫
A simple combination of Tanba chicken and yuba
Using natural kombu from Hokkaido, we dress the fish that has been cured and aged with sea urchin soy sauce.
It is mixed with fresh fish and homemade aged vinegar miso.
A popular dish since the opening; simple yet profound.
The vegetables have been simmered until tender.
The noodles are handmade by Mizuho-san from Shiga Prefecture.
Our shop uses ice from an ice maker. It has high purity and is resistant to melting, truly the work of a specialist.
Well balanced
The elegant acidity pairs well with meals.
A sophisticated bitterness designed with food pairing in mind.
A skill born from crispness and mild bitterness, achieved through low-temperature fermentation and aging.
An England style born from Mr. Uttmill's exquisite design
Heartland
Kirin Classic Lager
Suntory Premium Malt's
Kirin Free
On the rocks or with soda
Shiga Hagi no Tsuyu Mikan Sake
A story inspired by pilots who took off from the special attack base and returned as fireflies.
Please enjoy the rich flavor.
High-quality sweet potato flavor
Premium aged white oak with an alcohol content of 40 degrees
Since the opening of our store, we have cherished it as a partner for meals. To help you feel the essence of the craftsmanship that goes into brewing, we primarily offer unfiltered, unpasteurized sake, which we age according to the individuality of each sake in (refrigerated) (room temperature) (cellar) conditions. This is because the optimal drinking temperature varies for each sake. Sake that is managed at the ideal temperature enhances its true character. Enjoy the sake that represents our establishment.
Fushimi's famous sake
The Phantom Dance, brewed by a leading female toji (master brewer) at a long-established sake brewery in Nakano, Nagano, is soothing to the senses with its fragrance.
Famous sake from Kinoshita, Omi
The original form of rice without polishing
Famous sake from Izumo
Umami derived from Omachi
Rice Blend
Sake rice cultivated by students of Nagahama High School in Shiga Prefecture was made into sake by Mr. Tomita.
A winter-only delight
Osaka's homegrown agricultural sake brewing
A well-balanced sake from Etchu
Please enjoy Japanese wine that pairs well with your cooking!
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