Koryoriya RUKA Azabu-Juban
小料理屋 RUKA 麻布十番
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A refined small restaurant where Japanese and French techniques merge
Highlights
Ratings
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Menu
Full course (10 dishes) with seasonal ingredients, sashimi, seasonal seafood, Japanese beef, earthenware pot rice, etc. (Minimum 2 persons) Includes 2 hours all-you-can-drink.
Full course (10 dishes) with seasonal ingredients, sashimi, seasonal seafood, Japanese beef, earthenware pot rice, etc. (Minimum order of 2 persons) This course includes only dishes.
Sparkling wine included! This 8-course menu includes appetizers using seasonal ingredients, sweet potato pasta, main dishes, meals, and sweet dishes. (Saturday, Sunday and Holidays only)
Prefixe Lunch Gozen] Plan with 1 drink including draft beer and sparkling wine: Salad + seasonal appetizer + choice of main dish* (Saturdays, Sundays, and holidays only)
Enjoy seasonal ingredients and earthenware pot rice in a course (8 dishes) with 2 hours all-you-can-drink.
A course of seasonal ingredients and earthenware pot rice (8 dishes)
Saturday, Sunday and Holiday Lunch Limited RUKA Course] All-you-can-drink plan! This 8-course menu includes appetizers and other dishes using seasonal ingredients, main dishes, meals, sweet dishes, and hojicha (Japanese green tea) after dinner.
Special course using specially selected seasonal ingredients! With earthenware pot rice (8 dishes) and all-you-can-drink for February time!
Special course using specially selected seasonal ingredients! With earthenware pot rice (8 dishes) *Dishes only
Special course of specially selected ingredients: tuna, sea bream, Japanese black beef, and Kosumi crab in earthenware pot with rice (8 dishes) All-you-can-drink for 2 hours
[Available Only for Lunch on Weekends and Holidays!] New Menu Item: Kuroge Wagyu “Kawara Soba” Set Meal! This plan includes one drink of your choice—draft beer or sparkling wine! Includes a salad, a seasonal side dish, Kuroge Wagyu “Kawara Soba,” a dessert, and hojicha tea after the meal.*
Introducing the latest electrolytic hydrogen water generator called 'Trim Ion'. The electrolytic hydrogen water produced with this is alkaline water, which helps alleviate bloating and discomfort in the stomach, supports gastrointestinal function, and improves bowel movements.
A selection of 5 carefully chosen sashimi from Toyosu Market for the day. It's a must-try, offered at a loss for just ¥550 per serving. We recommend enjoying this while slowly browsing the menu! (The photo shows a serving for two.)
Whelk, purple shiso, and spinach were prepared separately, and the sauce was made by combining the dashi from both. The jade eggplant was grilled to add a fragrant touch.
A classic Japanese dish of hamo sashimi paired with fruit tomato and cucumber sauce. Garnished with the aroma of sudachi peel.
Classic Wagyu clay pot rice. Cooked together with the core of Gold Rush corn, and actually grilled to enhance the aroma. Please enjoy with a sprinkle of charcoal salt for an accent.
Tender roast beef made with Wagyu.
Crispy on the outside, moist on the inside. Enjoy with some sake.
A popular snack menu featuring the combination of tuna and avocado.
A vinegar dish made with rock mozuku, a specialty of Noto. The crunchy texture is pleasant.
Grilled Omi duck breast skewered in a yakitori style, with sweet long peppers in between. Served with homemade sauce and Kujo green onion miso.
This is a dashimaki tamago made with fresh eggs delivered from Hosono Shoji, a local egg wholesaler that has been rooted in the area since its establishment in Azabu-Juban in Showa 26.
Asparagus, lotus root, rapeseed flowers, red daikon, turnip, Inca potatoes, radish. Inspired by a Japanese-style bagna cauda!
This is a juicy ham katsu made with pork from Kyushu, raised at the foot of Unzen.
A filling made with squid and white fish paste, squid tentacles, and squid ink, shaped into flower shumai!
Finely chopped oysters simmered in milk, combined with béchamel and fresh seaweed to make a cream croquette.
The rich sauce is perfect as a companion to alcohol.
Fresh octopus shabu shabu that can also be enjoyed as sashimi, served with homemade mustard vinegar miso.
We have grilled the fish head of the fresh catch recommended for today in a hearty manner.
Cooked at low temperature and then grilled boldly with straw for a fragrant finish.
Marinated slowly in homemade miso paste.
Very popular eel rice series
Classic Wagyu clay pot rice. Cooked together with the core of Gold Rush and actually grilled to enhance the aroma. Please enjoy with a sprinkle of charcoal salt as an accent.
New standard! Tile soba made with Wagyu beef. The noodles are grilled to add a fragrant and textured accent. The mixing of beef fat into the broth enhances the umami.
The fragrant and slightly bitter umami of hojicha soothes the heart.
Panna cotta made with the flavors of brown sugar and wasanbon. Served with brown sugar caramel and adzuki beans, balancing Japanese and Western styles characteristic of Luca.
We made a Basque cheesecake with the combination of matcha and black beans.
Draft beer with a fruity aroma, rich flavor, and refreshing aftertaste. A 'fragrant' ale that pairs perfectly with any dish. Contains a portion of the rare Calista hops.
Bottled beer since 1877, it is the most historic beer brand in Japan, inherited from the predecessor of Sapporo Beer, the Hokkaido Development Commission Brewery.
Non-alcoholic beer
A whiskey characterized by a balanced blend of bourbon barrel original spirits from Yamazaki and Hakushu distilleries, featuring a sweet aroma, rich body, and a dry aftertaste.
A soft flavor with a faintly sweet aroma and a distinct maturity. The charm of 'Chita' blossoms in the highball.
Based on 'Hakushu 12 Years', combined with 'Yamazaki' and grain-type 'Chita'. It has a refreshing taste like green apple and a sweetness like vanilla.
A natural lemon sour made with no-wax lemons that can be eaten with the skin.
Using red shiso from Hiroshima Prefecture, this is paired with 'Yukari'. It has a slightly sweet and sour taste that feels nostalgic.
A umeboshi sour made with naturally mellow and flavorful additive-free pesticide-free umeboshi.
A mikan sour made with 100% straight juice from Arida mikan, characterized by its mellow flavor with a sugar content of over 11 degrees.
A ginger sour made with luxurious ginger syrup using fresh ginger juice. It uses sudachi juice to enhance the tangy flavor.
A tomato sour made with rich tomato juice from Emoto Natural Farm.
Black oolong tea brewed with hydrogen water
Corn tea mixed with hydrogen water
A tea highball made with fragrant authentic barley shochu and strong hojicha, offering a pleasant roasted aroma and a deep flavor.
A flavorful blend of bonito flakes, mackerel flakes, and dried sardines combined with clear Kinkon shochu in a 'Dashi-Wari'.
This is a luxurious fruit wine with a moderate thickness, made with fully ripe peach paste from Wakayama Prefecture.
As the name suggests, this plum wine is made using the whole fruit, including the skin of both plums and yuzu.
Luxuriously made with the representative black tea 'Ceylon' blended with citrus 'Bergamot'.
This is a delicious yogurt sake with a creamy, fine texture, rich depth, and a pleasant sweet and sour taste.
The only standard sake. A delicious junmai ginjo unfiltered nama sake that is also listed at the world's best restaurant, noma. Great served cold, and also excellent warm.
A refreshing citrus-like taste with the sweetness of sweet potato, a fragrant aroma of koji, and a crisp mouthfeel that leaves a refreshing aftertaste while retaining the sweetness of the sweet potato.
A light and fragrant flavor, yet rich and round. Great with soda. Many repeat customers.
Characterized by a rich, deep flavor and a sweet, long-lasting aftertaste reminiscent of toasted barley. Hearty.
Enjoy the aroma of ginjo and its unique richness. Please savor the aftertaste.
Varieties: Chardonnay 50-55%, Pinot Noir 30-35%, Meunier 15-20%. Taste: Dry, elegant, delicate with vibrant citrus and white flower aromas, notes of white peach and ripe pear. It has a beautiful and elegant presence.
Ginger ale made with luxurious ginger syrup using fresh ginger juice. It uses sudachi juice for a tangy flavor that sharpens the taste.
A 100% straight juice made from Arida mikan, characterized by its mellow flavor with a sugar content of over 11 degrees.
Emoto Natural Farm has been practicing non-fertilizer and pesticide-free cultivation for 30 years. A drinkable tomato made using 12 tomatoes to produce 1 liter.
Hot/Cold
Warm/Cold
Free for elementary school students and below
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