01 / ABOUT THE PLACE
About this place
One of Ryunosu’s attractions is the option to finish a yakiniku meal with udon. The signature kasu udon features “kasu”—fried offal, rather than tempura crumbs—a visitor noted, describing it as an Osaka speciality. Another diner enjoyed a bowl after yakiniku, remembering the depth of its dashi broth. Start with the classic kasu udon, add more kasu with the “Extra Kasu” option, or switch to a spicier red version or a curry variation. Other choices include plum-and-seaweed kasu udon and a house-made kitsune version topped with fried tofu, making the menu appealing even if you come chiefly for the noodles.
There is plenty to build a meal around on the yakiniku side, too. The Yamagata beef menu includes thin-sliced kalbi for grilling shabu-shabu style, misuji and thick-cut rump, offering a choice of cuts and preparations. One visitor paired the thin-sliced kalbi with white rice, enjoying how the sauce clung to the meat. The menu lists small, medium and large portions of white rice, as well as a generous “old folktale” serving, all at the same price. That makes it easy to plan whether you want the beef to take centre stage or are keen to make a meal of the rice as well. An assorted offal platter is available for anyone who wants to try a few varieties; some diners also mentioned it, alongside the three-kind sashimi platter, as a favourite they returned to.
Rather than ordering yakiniku and udon separately, you can opt for an omakase course that includes kasu motsu nabe. Choose between white kasu motsu nabe, with a soy-sauce base, and red kasu motsu nabe, based on the restaurant’s house-made mustard miso. The menu descriptions list abura-kasu, offal, garlic chives, garlic, cabbage and bean sprouts among the ingredients in both. Some courses continue with udon to finish the hot pot, making them an option for groups who want yakiniku, offal and nabe in one dinner.
Ryunosu is on the 1 floor of the Token Building in Ginza Corridor Street, and opens every day from 17 until 5 the following morning. Diners have recorded stopping in late for kasu udon alone, as well as enjoying yakiniku and a meal deep into the night, so it can work as either a late-night destination or a place to round off an evening. Dinner reservations are recommended; consider booking if you are coming as a group.
