Ruri
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A hidden gem restaurant to enjoy high-quality Sichuan cuisine
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This is the most elaborate course, featuring a signature menu of Chinese herbal soups with skin beautifying effects, court cuisine that is rarely available in Sichuan, and exquisite gibier dishes.
This premium course includes many of our signature dishes using premium ingredients such as pigeon, live eel, and peony shrimp. Please enjoy it with a glass of Shaoxing wine or a glass of wine.
The menu includes many of our specialties that you have never had before. You can choose between sweet and spicy spare ribs and Szechuan-style shrimp chili for the main course. Wagyu beef bean curd topped with red bean paste to finish the meal! Recommended for healthy and gutsy Szechuan girls!
This premium course includes many of our signature dishes, such as 6-hour medicinal soup, pigeon, live eel, peony shrimp, and other premium ingredients. A welcome drink and anniversary plate will also be provided!
Jasmine tea blended specially from a tea plantation in Fujian Province owned by a friend of the owner. It is a variety with excellent aroma and has a calming effect on spiciness, making it very compatible with Sichuan cuisine. Cold brew (300ml)…500 yen Pot (600ml)…1,000 yen
In the first year, it is tea, in the third year, it is medicine, and by the seventh year, it becomes a treasure. The tea 'White Tea' has been gaining popularity in recent years. It has a gentle sweetness and aroma reminiscent of dried grapes, and even with multiple infusions, it remains free of off-flavors, with a long-lasting aftertaste. Pot 600ml
Tieguanyin is one of the representative oolong teas of China. It originates from Anxi County in the southern part of Fujian Province. Recently popular for its light fermentation, it has a rich aroma, clear floral notes, and a refreshing taste. Cold brew (300ml)…600 yen Pot (600ml)…1,200 yen
Little Green Tangerine is made by harvesting immature green tangerines, removing the fruit, and filling it with Pu-erh tea. It combines the mellow flavor of aged tea with a refreshing citrus taste and has the benefits of dried tangerine peel, making it a popular tea in recent years. Pot 600ml
This tea is made from cuttings of the rare rock tea 'Tea King', which produces less than 1 kg per year. You can enjoy its unique rock aroma and the long-lasting floral scent reminiscent of orchids in your mouth. It is said to be effective for cold sensitivity and women's diseases, and it is also well-known that clinical trials have demonstrated changes in cholesterol levels with continued consumption. Pot 600ml
In China, only the old wine made in Shaoxing City, Zhejiang Province can be called 'Shaoxing Wine'. It is believed that wine production was thriving in Shaoxing during the Spring and Autumn period over 2400 years ago. Additionally, in Shaoxing, when a daughter is born, the father buries a jar of Shaoxing wine underground to be served on the day she gets married, which is why Shaoxing wine is also referred to as 'Hua Diao Wine'.
A clear flavor among Shaoxing wines. Recommended for beginners.
Rich yet refreshing flavor
The smoothness and refined acidity are more pronounced
New Discovery Floral Shaoxing Wine
Refreshing to drink, pairs well with rich dishes
A popular way to drink among people from Sichuan
It is recommended to enjoy it in a wine glass to capture the aroma! It has an elegant fragrance, with a delicate and light taste, and a refined and rich smooth mouthfeel. 500ML
900ml glass... 750 yen bottle... 4,500 yen
900ml glass... 680 yen bottle... 3,800 yen
Market price
Market Price
Market price
Market price
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Using 1kg of soft-shelled turtle delivered directly from the market. A spicy dish full of collagen. We recommend ordering for 4 people or more. Pour the final broth over rice for a second delicious experience!
Using high-quality fish, approximately 500g, delivered directly from the market. This fragrant dish is made by pouring boiling Sichuan chili peppers and chili oil over the fish to quickly enhance its flavor! The fresh fish has an irresistible firm texture, making it very popular among regular Sichuan customers! We recommend orders for 4 or more people.
Using the premium fish Managatsuo. This is the signature dish of a Michelin restaurant in Sichuan, with a gentle flavor that is easy to eat even for those who are not good with spiciness. Pouring the final broth over rice makes it twice as delicious!
Using high-quality fish Hata, approximately 500g, directly sourced from the market. After steaming, enjoy it topped with a special sauce made from 3-year aged black bean doubanjiang!
Only pigeons that are 15 days old are used, a dish that takes two days to prepare, crafted with the chef's utmost dedication! Limited quantity available daily. *Can be cut into 2 to 4 pieces.
Enjoy five types of ingredients at once, including beef, duck gizzards, pig ears, fried tofu, and eggs. The homemade secret Raloo sauce is simmered with 30 types of spices, and the more times the ingredients are added, the more flavor it develops. Serve with Chinese seven spice.
A specialty from the Yingde region of Guangdong Province, using dried bamboo shoots that capture the flavor of bamboo shoots only available in this season.
Using fresh eel delivered directly from the market.
Sichuan-style Shrimp Chili
Served in a generous 10cm block, finished with Shanghai flavor. Can be cut to your preference.
Eggplant stuffed with minced pork, deep-fried until crispy, and served with a fragrant fish sauce.
A specialty from Guangdong, prepared using the Typhoon Shelter method, featuring carabiner shrimp. A fragrant dish that you won't be able to stop eating.
Quickly boiled spear squid served with a green onion sauce made from three types of green onions. Enjoy the aroma of the green onions and the texture of the squid.
Sichuan-style sausage made from scratch, aged for three weeks. Perfectly pairs with beer!
A local dish from Sichuan, it will make you unable to stop drinking.
Customers have expressed joy, saying, 'I could eat a whole bowl of rice with this sauce.'
The more you chew, the more flavor it releases, and you can eat it down to the bones!
Century egg with chili oil, marinated small horse mackerel with fermented black beans, Sichuan-style pickles, spicy beef jerky. Order this to fully enjoy the flavors of Sichuan!
Spare ribs dry-aged for 14 days, thoroughly infused with the numbing sensation of Sichuan pepper and the umami of seasonings.
Spring rolls made with cuttlefish, served with special tartar sauce. Very popular among children and young men!
A taste you will never forget.
A medicinal soup that helps with beauty and promotes blood circulation.
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