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
Punti consigliati
valutazione
Japan Valutazioni degli utenti3.22(1risultati)Recensioni
menù
Enjoy seasonal ingredients and earthenware pot rice in a course (8 dishes) with 2 hours all-you-can-drink.
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.
A course of eight dishes featuring seasonal ingredients and earthenware pot rice Please note that the course menu is subject to change depending on the season, weather, and availability of items. Please be forewarned that the course contents are subject to change depending on the season, weather, and availability. Hot appetizer] White liver mousse and simmered conger eel in the middle Roasted chicken wing [Sashimi] Pickled tuna, konbujime cold flatfish, monkfish miso and ponzu jelly [Pickles] Mackerel sushi [Seafood main dish] Tempura of red eggplant and teriyaki yellowtail [Hot dish] Shrimp and potato with crab sauce [Main dish] Straw-fried beef tenderloin with potatoes Pasta with porcini sauce [Earthen pot rice] Earthen pot rice with eel------------------------------------------------Sample of dishes (*This is just an example, please understand) Approximate serving time 80-90 minutes
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
Special course of specially selected ingredients: tuna, sea bream, black Japanese beef, Kozumi crab and rice in earthenware pot with Kozumi crab (8 dishes)*Only dishes
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 Sapporo Brewery's predecessor, the Hokkaido Development Commission Beer Brewery.
Red Eye, produced by Emoto Natural Farm, which has been engaged in non-fertilized and pesticide-free cultivation for 30 years. A rich juice made using 12 tomatoes to produce 1 liter.
Non-alcoholic beer
A whiskey characterized by a well-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 sense of maturation. 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 the so-called 'Shiso Daruma' shochu paired with 'Yukari'. It has a slightly sweet and sour taste that feels somewhat 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 a 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 using the rich tomato juice from Emoto Natural Farm.
Black oolong tea mixed with hydrogen water
Corn tea mixed with hydrogen water
A tea-based drink that combines fragrant authentic barley shochu with strong hojicha, offering a pleasant roasted aroma and a rich flavor.
A flavorful blend of bonito, mackerel, and dried sardine dashi, combined with clear Kinkon shochu 'dashi-wari'.
This is a luxurious fruit wine with a moderate thickness that also contains 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 uses the representative black tea 'Ceylon' blended with citrus 'Bergamot' in 'Earl Grey'.
This is a delicious yogurt sake with a creamy, fine texture, rich depth, and a pleasant sweet and sour taste.
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 brightness combined with the sweetness of sweet potatoes, a fragrant aroma of koji, and a crisp mouthfeel that leaves a refreshing aftertaste while retaining the sweetness of the sweet potatoes.
A sweet potato shochu made with a commitment to process fresh 'Asabori Ougon Senkin' grown with organic fertilizers and without pesticides on the same day.
A light and fragrant aroma, yet rich and round. Great with soda. Many repeat customers.
It is characterized by a rich, deep flavor and a sweet, long-lasting aftertaste reminiscent of roasted barley. It is robust.
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 a floral aroma of citrus and white flowers, notes of white peach and ripe pear, beautifully elegant presence.
Ginger ale made with luxurious ginger syrup using fresh ginger juice. Sudachi juice is used to enhance the flavor with a refreshing acidity.
A 100% straight juice made from Arida mandarins, characterized by a mellow flavor with a sugar content of over 11 degrees.
Emoto Natural Farm has been engaged in non-fertilized and pesticide-free cultivation for 30 years. This is a drinkable tomato made using 12 tomatoes to produce 1 liter.
Hot/Cold
Warm / Cold
Free for elementary school students and below
Introducing the latest electrolytic hydrogen water generator called 'Trim Ion'. The electrolytic hydrogen water produced with this is alkaline water, which helps alleviate stomach discomfort and aids in digestion, improving bowel movements.
A selection of 5 carefully chosen sashimi from Toyosu Market for the day. It's a must-try, a bleeding big service at a loss of ¥550 per serving. We recommend enjoying this while slowly looking over the menu! (The photo is for two servings.)
This is a ohitashi soaked in broth made with ishiri.
Asparagus, lotus root, rapeseed flowers, red-fleshed daikon, turnip, Inca potatoes, radish. Inspired by a Japanese-style bagna cauda!
This is a namero style dish made by cutting ingredients into small cubes to enjoy the texture.
Filling made with squid and white fish paste, squid tentacles, and squid ink in a flower-shaped shumai!
Finely chopped oysters are simmered in milk, then combined with béchamel and fresh seaweed to make a cream croquette.
Crispy fried bamboo shoots cooked in bonito broth, served in a dengaku style with flavorful fuki no tou miso.
This is a clay pot rice dish with colorful spring vegetables and Wagyu beef. You can top it with egg yolk to your liking.
We made a Basque cheesecake with the combination of matcha and black beans.
Tender roast beef made with Wagyu.
This is a dashi-maki 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.
Crispy on the outside, moist on the inside. Enjoy with sake.
The rich sauce is perfect as a companion for drinks.
This is a juicy ham katsu made using pork from Kyushu raised at the foot of Unzen.
We have grilled the fatty tuna collar magnificently.
Cooked at low temperature and then grilled boldly with straw for a fragrant finish.
Marinated slowly in homemade miso paste.
A very popular classic, Eel Clay Pot Rice!
This is a clay pot rice dish with colorful spring vegetables and Wagyu beef. You can top it with egg yolk to your liking.
The fragrant and slightly bitter umami of hojicha soothes the heart.
A panna cotta made with the flavors of brown sugar and wasanbon. Served with brown sugar caramel and adzuki beans, balancing Japanese and Western styles in a way characteristic of Luca.
This is a Basque cheesecake made with the combination of matcha and black beans.
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