Rurubu Kitchen Shinjuku

Bruschetta made with popular Yaizu negitoro, also popular in hometown tax donations

Using the first bonito of early summer. Refreshingly served with homemade ponzu.

We use jumbo mushrooms grown until they are large and serve them as fritters.

Using black hanpen, which is essential for Shizuoka oden. Served as a stew in oden style. Enjoy changing the flavor by sprinkling fish powder.

Roast brand chicken raised at the base of Mount Fuji. Served with summer vegetables. Wasabi leaves add an accent.

A colorful and vibrant chirashi sushi made with Yui cherry shrimp and negitoro.

Chilled potato soup topped with peeled snow crab. Spring-like cherry blossom petals are scattered.

Marinated salmon topped luxuriously with scallop adductor muscle and ikura.

A dish that brings out the sweetness of the creamy winter potatoes and leeks.

There are various theories about the origin of Zangi, but when it comes to fried chicken from Hokkaido, it is called 'Zangi'!

Plenty of vegetables and mushrooms! We serve soup curry in a hot pot. The finale is with extra alkaline Chinese noodles! Available for 2 people and up.

Please enjoy the sticky yogurt directly shipped from Dede Poppo in Tokachi!

Pickled daikon, a specialty of Akita, smoked with irori (traditional Japanese hearth) smoke. Perfectly pairs with cream cheese!

Delicious Yamagata specialty tofu balls with a soy sauce flavor and a chewy texture.

The peach pork from Akita Towada Lake Highland is a clean pork that does not carry the specific pathogens of pigs. Please enjoy the pure taste of the pork simply as cold shabu.

Enjoy fresh Mount Fuji salmon in a salad! Please mix it with the onsen egg.

An assortment of sashimi made from today's fresh fish. *The photo is for 2 servings.

Today's fresh fish will be used for the carpaccio!

A dish with a rich soy sauce flavor that becomes more delicious the more you chew. Enjoy changing the taste with mayonnaise or shichimi.

Please enjoy the lightly grilled skate wing. Serve with shichimi mayonnaise.

Enjoy grilled mentaiko, a specialty of Fukuoka, served with shredded nagaimo.

The umami of black pork is simply brought out. Please enjoy it with the chopped wasabi sauce.

Sirloin steak from 'Nasu no Gahara Beef' raised on fertile land supported by the clear streams from the Nasu mountain range. It features rich and flavorful red meat.

Lightly served with balsamic sauce, using duck meat that has been a part of Kaga's traditional cuisine!

We have simmered the deer meat, which has a mild flavor among game meats, until tender. Enjoy it with tomato soup.

Fried nagaimo and octopus from the Tsugaru Strait. Enjoy with shichimi salt.

Fried Mehikari from Fukushima. The curry salt enhances the umami of the Mehikari.

Rare salmon that melts in your mouth, an exquisite cutlet! Please enjoy the texture of the iburi gakko as well.

Miyazaki specialty, everyone's favorite Chicken Nanban!

This dish features the gentle sweetness of sweet potatoes that keeps you coming back for more. Enjoy it dipped in maple syrup.

Wrapped in fluffy eggs, the sweet Kujo leeks are perfect as a companion for drinks.

Sweet and spicy meat miso made with Tosa red beef combined with eggplant. Perfect for enjoying with sake!

Made with salmon from Niigata, this is a mushroom cream pasta. Recommended for sharing.

We will prepare a special seafood bowl from today's fresh fish!

This is a smooth and delicious hojicha pudding made with high-quality hojicha 'Rincha' from Mount Fuji.

Zunda paste clings to the chewy shiratama, a true delicacy!