01 / ABOUT THE PLACE
About this place
Clear consommé gelée layering sweet seafood flavors and seasonal produce under light sauces defines the dining experience at Ramaju Nuberuvi in Oyamadai. An entrée such as seafood and seasonal vegetables set in consommé gelée, paired with a lobster-infused cream sauce, delivers rich depth while finishing clean on the palate. A succession of courses designed to feel light and refreshing allows guests to enjoy classical French technique without undue formality.
From Seasonal Soups to Selected Mains
The opening stages of the course highlight inventive aromas and temperatures, from chilled corn soup topped with espresso gelée to smooth cream of red pepper soup. For the meat main, diners can choose cuts like sautéed Mochibuta pork loin with tender juiciness or beef flap steak served with a rich red wine reduction, each accompanied by seasonal vegetables for satisfying balance. Guests can tailor the progression of the meal to their mood, opting for roasted fish to create an all-seafood menu or settling into the concentrated flavors of red wine sauces with a meat main.
An Intimate Table with Wine Pairings
Ordering a glass of wine or a pairing alongside the meal brings out the crisp acidity in the sauces and the savory depth of the stocks. Dessert assortments featuring ice cream and fresh fruit finish the meal alongside freshly brewed coffee or tea, allowing guests to linger over the final notes. Located on the 2nd floor of a building along the shopping street, this compact dining room with counter and table seating offers personal hospitality for leisurely lunch and dinner courses.
