Ryoji Ramen & Izakaya

Cucumber Wasabi

light Japanese cucumber pickled in fresh wasabi served with fresh grated wasabi on the side for an extra kick

Ji-ma-mi

classic Okinawan peanut tofu, brought from Ashibiuma in the Ryoji family in Okinawa, made in house everyday from their signature recipe and served with Ryoji’s original sauce.

“Nimono” Mosaic Salad

individually simmered daikon, carrot, and lotus root, each in its own unique dashi broth to compliment each vegetable and enhance the dashi flavour, served with okura (okra) puree and pickled beets.

Sashimi Salad Garden

Seasonal sashimi on squid ink soil with soy onion and yuzu vinaigrette with toasted sesame powder and mesclun greens.

Red Tuna Sashimi with Salted Fresh Wasabi Pesto

red tuna marinated in garlic oil rolled in a thin sheet of fresh daikon dressed with raspberry balsamic soy vinaigrette and sliced red onion with salted fresh wasabi pesto.

Cured Salmon Sashimi

lightly cured salmon sashimi cubes with torched salmon skin served with yuzu kosho jelly, yuzu kosho is a salt-cured condiment made with yuzu citrus peel and chilies, intensely fragrant and spicy, with a side of house-made “tosazu”, house pickled vegetables in a light rice wine & dashi brine.

Saba “Bou” Sushi

cured mackerel brushed with house soy reduction on “yukari” salted red shiso sushi rice, served with pickled beets, soy & squid ink aioli.

Kobe Beef Tartar

seasoned, hand-chopped Kobe beef tartar with puff rice, perfectly marbled with fresh scallion puree, egg yolk gel and garlic confit aioli.

“Ikayaki” Grilled Calamari

grilled, sake marinated calamari with salted “ikagoro” squid liver and beurre blanc sauce, and light scallion puree.

Grilled Sous Vide Octopus with Chili Essence

precisely cooked octopus in vacuum sealed water bath, finished on the grill and served with octopus dashi reduction gel, dry aosa seaweed, and dry chili essence.

“Nanaban” Fried Chicken

traditional southern Japanese style kara-age, dipped in sweet & sour soy, fried crispy, tender and juicy, served with a house tartar sauce.

Tempura Ebi Mayo

classically prepared tiger shrimp tempura with house-made chili mayo and squid ink mayo sprinkled with “aonori”, a more fragrant and aromatic Japanese blue seaweed.

Zucchini Fritters

fresh zucchini fritters dusted with garlic and parmesan served with aosa sour cream.

Goya Champru

a traditional Okinawa dish with a contemporary flare, sautéed Japanese bitter melon with salted pork belly and “atsuage” deep fried tofu, pan fried with egg and covered with dashi ankake foam, a sticky yet light dashi foam.

Rafute

a modern version of a classic sweet soy, braised pork belly, prepared sous vide at a precise temperature served with marinated ramen style soft boiled egg, lotus puree, house pickled vegetables and “karashi” air, a Japanese mustard whipped until light and airy with fresh cream.

Kobe Beef Steak with “Tonkotsu” Jus

grilled kobe beef served with smoked carrot butter, compressed spinach, and “Tonkotsu” reduction jus made from Ryoji’s signature “Tonkotsu” ramen broth.

Okinawan Taco Rice in Stone Bowl

this traditional Okinawa dish from the Tex-Mex influence of the American army base in Okinawa is a local favourite. With a contemporary twist, seasoned ground beef, salted tomatillo, onsen egg cooked precisely at a lower temperature for a rich, soft texture, and queso cheese, are served on bed of rice in a hot stone bowl.

Okinawa So-Ki Soba

a traditional thick Okinawa soba noodle in a light bonito and pork flavoured broth served with scallions, pickled ginger, pork ribs and a side of “koregusu” vodka infused with chilies.