Nagareishi

Ryuseki is proud to offer a course that uses an abundance of ingredients from each of the four seasons. Please enjoy a variety of dishes prepared by Japanese craftsmen who put a lot of time and effort into their work. Japanese beef roast beef with roasted silver salmon, grilled silver salmon with Kinome seaweed, grilled fresh tuna and fresh fish from the farm, 3 sashimi, fresh bamboo shoots with wakatake mushrooms, fried sea bream with cherry aroma, tempura of wild vegetables, soba noodles (this month it is Sakura soba), and seasonal sweets Vanilla ice cream and seasonal sweets

This is our signature course made with carefully selected seasonal ingredients such as Shimonoseki torafugu, tuna, prawns, Spanish mackerel, firefly squid, snow crab, fresh bamboo shoots, and wild vegetables. Please enjoy the many dishes prepared by Japanese craftsmen who have spent a great deal of time and effort to create them. Four sashimi of fresh fish, including a bowl of silver salmon and bamboo shoots, tuna and tuna innards, and a fresh fish from the farm. Tempura of tiger prawn and wild vegetables, rice cooked in an earthenware pot with vanilla ice cream and seasonal sweets.

This is a special course using carefully selected seasonal ingredients such as Shimonoseki torafugu, Saga beef sirloin steak (A5 grade), new bamboo shoots, wild vegetables, sea bream, salmon roe, Seiko crab (female snow crab), fresh sea clouds, tuna, roast beef, and scallops. Our chef will carefully select the best ingredients, so reservations are required. Ugetsu no Ryuseki no Gems (appetizers): Pickled seasonal vegetables with Karaboku (Chinese ink), simmered octopus, pickled firefly squid, fu (wheat gluten), sashimi of torafugu from Shimonoseki (large size), sakura shrimps and bamboo shoots, saga beef sirloin steak (A5 grade), grilled scallop with sea urchin, medium fat tuna and 4 fresh sashimi from fresh fish directly produced in Japan, boiled seiko crab with salt, vinegared crab Jellied torafugu albacore, deep-fried sea bream, abalone and wild vegetables tempura, rice cooked in an earthenware pot with salmon roe, vanilla ice cream, and seasonal sweets.

This course boasts Ryuseki's signature dish made with an abundance of the popular ingredient, zuwai crab. Enjoy a variety of dishes prepared by Japanese craftsmen who put a lot of time and effort into their work. ✯Ryushi's specialties of Ugetsu (appetizers)Pickled seasonal vegetables with Karaboku dressing, boiled octopus, pickled firefly squid, fu with yomogi and Tosa dressingSashimi of torafugu (small size)Baked silver salmon and bamboo shoots with kinome mushroomsGrilled sea bream with sakura flavor, prawn and wild vegetable tempuraSuwaigani zosui or udon noodles with vanilla ice cream and seasonal sweets

All-you-can-drink plan limited to those who use the *course. Beer can be changed to draft beer (Asahi Super Dry) for +500 yen.

All-you-can-drink plan for those who use the course. Beer can be changed to draft beer (Asahi Super Dry) for +500 yen. Sake and Shochu will be increased by 10 kinds to 12 kinds of all-you-can-drink. Two types of whiskey, Kaku and Seabass, will be available. You can compare and enjoy a variety of alcoholic beverages.

This is Nagareishi's signature course, made with an abundance of carefully selected seasonal ingredients such as Amakusa hamo (pike conger), tuna, prawns, throat blackfish, water shield greens, snow crab, albacore, eel, corn, and more. Please enjoy the many dishes prepared by Japanese craftsmen who put a lot of time and effort into their work.

This course allows you to enjoy natural torafugu. Reservations may not be accepted if natural torafugu is not available due to inclement weather or other reasons.

Seiko crab, Shimonoseki torafugu sashimi, and grilled black throat with salt are the main dishes in this course. This special course also features other carefully selected seasonal ingredients such as matsutake mushrooms, fresh ginkgo, sea bream, tiger prawns, fresh sea urchins, and tuna. Our chef will carefully select the best ingredients, so reservations are required.

Please enjoy the popular puffer fish with our secret ponzu sauce. (Fugu sashimi is made with torafugu, while nabe and deep-fried fugu are made with shin fugu and shosai fugu.)