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jaku: Ichiban Dashi Soup
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jaku: Ryugin
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jaku: Deep fried sea urchin wrapped in seaweed
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jaku: Plate cleanser
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jaku: Aichi Figs with port flavoured foie gras terrine served with sesame cream
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jaku: Blue swimming crab and Shanghai crab, topped with apple vinegar gelee & tender abalone
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jaku: Ryugin's house special soup
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jaku: Assorted sashimi "Ryugin Style", highlighted with beluga caviar from the Caspian Sea
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jaku: Ankimo, Monkfish Liver served Egg Pudding Style topped with Japanese version of basil
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jaku: Crispy Chargrilled "Akamutsu" Seaperch with flavour vinegar in fish print
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jaku: Freeze dried tofu
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jaku: Lotus root filled with egg, curry & mustard seeds
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jaku: Ryugin
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jaku: Soy leftover from making soymilk + white truffle
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jaku: Milk fed baby pigeon
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jaku: Miso Soup
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jaku: Pork rice & basil
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jaku: Green Tea from Yame
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jaku: Fresh pear compote in Gewürztraminer aroma with ginger ale gelée made with 6 degrees pressure
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jaku: Baked Yuzu & Orange Cake
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jaku: Baked Orange
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jaku: Baked Yuzu
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jaku: Momo (Peach) Tea with honey
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jaku: Honey