Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Restaurant Ryu
(レストランRyu)- Nearest station：
- Categories：
- Budget：
-
- Fixed holidays：
- Wednesday
Specialities
Chef
Ryusuke Ogura: A chef who expresses the four seasons on his plates
Food
A reasonable course for 6,600 yen, including a Matsusaka beef main course
Food
In order to let our guests experience the flavors of the season, we use local ingredients and even make our own tableware.
Set menu
季節の懐石フレンチ10dishes
Review
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Review 473casesFollower 241PeoplePick-up reviews
芸術家のシェフが織り成す懐石フレンチ
このレビューは、次の方に向けて書いてみました。 多気郡明和町で… ・美味しいフレンチを堪能したい方 ・陶芸や芸術が好きな方 ・同行者と楽しいひとときを過ごしたい方 ＿＿＿＿＿＿＿＿ 2023年7月某日 お友達と伺う。 僕のわがままで前から気になっていた｢レストラン リュウ...Find out more
2023/07 Visitation
1times
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Review 1,848casesFollower 817Peopleお箸で頂く懐石フレンチ
ちょうど桜が満開な三重にやってきました。 まず伺ったのがこちらRyuさん。 漕代駅から禊川沿いの自然を感じながら20分程歩いて到着。 季節の懐石フレンチを頂きました。 地物...Find out more
2024/04 Visitation
1times
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Review 470casesFollower 291People創意工夫満点なお店
料理、ドリンク、器、全てにおいて、こだわりが詰まったお店。 今回も素晴らしいディナーでした。 ご馳走さまでした。 ペアリングでコースを食べたかったので近鉄で斎宮駅まで行き、そ...Find out more
2023/12 Visitation
2times
Restaurant information
Details
| Restaurant name |
Restaurant Ryu（Restaurant Ryu）
|
|---|---|
| Categories | French |
| Phone number (for reservation and inquiry) |
0596-52-6440 |
| Reservation Availability |
Reservations Only
普通に予約を受け付けてません |
| Address |
三重県多気郡明和町大字金剛坂776-21 |
| Transportation |
Along Prefectural Route 37. Parking available. 1 meter taxi ride from Saigū Station. 1,000 meters from Koishiro. |
| Opening hours |
|
| Budget |
￥8,000～￥9,999 ￥8,000～￥9,999 |
| Budget（Aggregate of reviews） |
￥10,000～￥14,999￥10,000～￥14,999
|
| Method of payment |
Credit Cards Not Accepted Electronic money Not Accepted QR code payment Not Accepted |
| receipt |
Invoice-compliant receipts can be issued Registration NumberT2810888107475 *For the latest registration status, please check the IRS Invoice System Qualified Invoice Issuing Business Publication website or contact the restaurant. |
Seats/facilities
| Number of seats |
10 Seats （ Children not allowed） |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
OK Up to 20 people |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
OK Second parking lot available |
| Space/facilities |
Wide seat,Wheelchair accessible |
Feature - Related information
| Occasion |
With family/children |With friends/colleagues This occasion is recommended by many people. |
|---|---|
| Location |
House restaurant |
| With children |
Kids are welcome(Elementary school students are welcome) |
| Website | |
| The opening day |
2006.10.2 |
| Remarks |
Please make sure to check our website before making a reservation. |
閉じる
ChefRyusuke Ogura: A chef who expresses the four seasons on his plates
Born in Mie Prefecture and graduating from Tsuji Culinary Institute, Ogura's life took a turning point when he met Motokatsu Kamikaki, a master of Japanese French cuisine. He gained experience at Restaurants of Hotel Europe in Huis Ten Bosch, Nagasaki, and then further honed his skills at Hotel Granvia Osaka, before returning to his hometown in 2006. Through his interactions with Japanese-style meal chefs in Kyoto, he began using Japanese ingredients and seasonal ingredients to express the seasons on his plates. He even sets up his own kiln and works in pottery.
Food A reasonable course for 6,600 yen, including a Matsusaka beef main course
The dinner course is reasonably priced at 6,600 yen and includes seven dishes including soup, hors d'oeuvres, risotto, fish main course, and meat main course. The main course is always Matsusaka beef, which is cooked in a cabbage-wrapped baked dish in March, or eggplant charlotte style in August, and is combined with seasonal ingredients that change each month. In addition, the dish uses homemade stock made by adding the flavor of kelp to the bouillon, so the soup, risotto, and even the marinade garnish are extremely delicious. It is a blissful course that satisfies the eyes, the tongue, and the heart.
Food In order to let our guests experience the flavors of the season, we use local ingredients and even make our own tableware.
Tuna and rockfish caught in Shima are served as hors d'oeuvres, and red sea bream from Ise is pan-fried. Chef Ogura's cuisine is one in which the plates and entire courses are filled with the bounty of Mie's seasons. In addition to the staples such as rape blossoms, turnips, and potatoes, Italian vegetables such as dark purple carrots are all locally grown. On his days off, he goes fishing in Ise Bay, and sometimes even prepares and serves the fish he catches. The icing on the cake is his pottery. Plates that he paints with seasonal colors and bakes himself add a touch of elegance to the courses.
Using French cuisine techniques inherited from his master chefs and Japanese ingredients, he expresses the four seasons on his plates.
Located in Meiwa-cho, Mie Prefecture, a 20-minute walk from the nearest station, there is Restaurants that attracts gourmets from all over Japan. Chef Ryusuke Ogura is originally from Hotel Europe at
...Huis Ten Bosch in Nagasaki, which was once managed by Kamikaki Motokatsu, a beloved disciple of the late Alain Chapel. Using the skills he honed under the master, he sublimates the seasonal bounty of Ise-Shima into classic French cuisine. Also noteworthy is the use of Japanese ingredients such as kelp, sesame, and miso. These give the dishes a deep flavor.