Creative Japanese cuisine Ryota
Ishizu Ryota
石津 亮太 シェフ
At age 18, he worked at a long-established Michelin two-star restaurant in Kyoto
After seven years of training at the restaurant, he started a Japanese restaurant in Kitashinchi, his hometown of Osaka, and worked as a head chef at a high-end izakaya, before opening his own restaurant at age 30.
He has now moved to Higashi-Shinsaibashi and opened Ryota, a creative Japanese restaurant.
He provides food that is delicious, fun, and enjoyable for the customer.
He changes the seasoning to make food easier for children and the elderly to eat.
His cooking style is to plan and prepare the food in a neat, quick, and visually pleasing way.
- Tableware: You can bring your own.
- Cookware: You can bring your own.
- Seasoning: You can bring your own.
- Transportation: Car
Please feel free to contact us first.
Menus
Seasonal Japanese full course meal: 8,000 yen (minimum 4 persons)
1st item: Assorted seasonal dishes
Mountain and sea foods, sake snacks, etc.
2nd item: Soup or covered dish
A seasonal dish made with our proud authentic dashi broth made from tuna flakes, real kelp, and Rishiri kelp
3rd item: Sashimi
Recommended sashimi platter selected by the owner himself, made with real wasabi
4th item: Vinegared dish or palate cleanser
Chilled stewed dishes, vinegared dish platter, etc.
5th item: Grilled or fried dish
We will prepare seasonal dishes
6th item: Freshly cooked clay pot rice, soup, pickles
Seasonal seasoned rice, combined with vegetables and fish
■Optional menu
Children's menu 2,000 yen (tax not included)
A luxurious full course of seasonal Japanese cuisine (including abalone, sea urchin, and dried mullet roe) 10,000 yen (minimum four persons)
1st dish: Assortment of seasonal hassun dishes
Mountain and sea foods, sake snacks, etc.
2nd dish: Soup or covered dish
A seasonal dish made with our proud authentic dashi broth made from tuna flakes, real kelp, and Rishiri kelp
3rd dish: Sashimi
Recommended sashimi platter selected by the owner himself, using real wasabi
4th dish: Vinegared dish or palate cleanser
Chilled takiawase and vinegared dish platter, etc.
5th dish: Wagyu beef fillet or lamb steak
Simmered vegetables and
6th dish: Freshly cooked clay pot rice, soup, pickles
Seasonal rice, vegetables and fish combined
7th dish: Homemade mizumono
Brown sugar warabi mochi made with real warabi powder, fruit
■Optional menu
Children's menu 2,000 yen (tax not included)
※The dishes on the day may vary depending on the availability of ingredients. We will confirm in advance through the hearing sheet.
Reviews for Ishizu Ryota Chef
Available Schedule
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For schedules beyond this, please contact us directly.