pollo ryori ranpu

This pudding is packed with the natural sweetness of corn. When eaten together with the accent of salmon roe, it becomes a pudding that pairs well with alcohol.

Instead of using sausage, we have stuffed Manganji peppers with coarse ground chicken mixed with several types of spices and herbs. This dish is inspired by the adult version of stuffed bell peppers.

Wrapped with homemade chicken miso, zucchini that pairs well with oil, and cheese. It is a spring roll inspired by tacos.

Simple charcoal-grilled white corn, which has a higher sugar content than yellow corn. Enjoy it with plenty of shaved Parmigiano cheese.

At Lamp, we use the firm and strong Sanuki somen instead of pasta. It can be enjoyed both as an appetizer with duck prosciutto and as a main dish.

The sauce is a homemade pepper-infused sauce. It is based on a sauce that concentrates the umami of vegetables, combined with aromatic pepper from Cambodia.

Sweet yukhoe sauce with a touch of spiciness from shichimi. Coated with rich Ranou. You can also change the flavor with yuzu pepper.

A spicy black vinegar sauce with a hint of Sichuan pepper. The secret ingredient is soba dipping sauce, which adds sweetness and umami that pairs well with duck.

Luxuriously uses 100g of roasted duck meat. Made with soba from Shodoshima. Characterized by its smooth texture and good throat feel.

The signature dish of Lamp, with the highest order repeat rate. A rich potato salad made with grilled eel, Ran-Oh, wrapped in seaweed for a single bite. Comes in 4 bite-sized pieces.

Please enjoy it with red wine.

100% chicken juicy shumai overflowing with meat juice.

The lamp's chicken rice is characterized by being cooked together with chicken wings. The deboned chicken wings are grilled over charcoal and marinated slowly in a sauce to concentrate the flavor. A luxurious clay pot rice made with carefully prepared chicken wings.