Had to have soba at the traditional yet contemporary Ryan / 雷庵. I love it that for now, it's located at the Kewpie corporate HQ building. Tehehehehe. No, this isn't the Kewpie factory in Goka, Ibaraki, we can't go in for a tour.
We went for broke and took the omakase set menus at Ryan. J doesn't take beef, so she opted for the short menu without the beef. Her short menu held a lot more anago and fish. We began with appetizers of corn and fish cake with mullet roe, Ayu sweet fish, roasted wagyu beef and chopped vegetable with ponzu jelly.
Then there was more food. Along came dishes of tuna and parboiled hamo (conger pike) and chopped plum, chawanmushi with okra and scallop, deep fried breaded abalone with smoked tartare, and this one I found absolutely unnecessary and does nothing for the meal, the wagyu sirloin shabu-shabu with truffle and egg yolk. Granted, the truffle was properly shaved black truffles, it still didn't impress me that much. I enjoyed the egg yolk though. It was really delicious yolk. LOL
Then it was SOBA TIME! We could choose our style of soba. You could have it hot if you prefer. J has been eating so much that she can't do too fancy — she opted for a chilled plain soba. The man chose his soba chilled with anago and vegetable tempura. Mine was also a chilled version with chirimen, uni and ikura.
Dessert was weird. I left it alone after one bite. It's a monaka rice wafter with adzuki and pineapple and fermented butter. I like butter, but not the red beans and pineapple. The soba at Ryan is super decent. I'm going to eat all the soba I can on this trip. Totally avoiding ramen shops and trying not to mention it to the man so that he'd thinking about it. LOL
No comments:
Post a Comment