Are you in the mood for RYU?
By DEBBIE KANDEL– @ New York Jewish Guide.com —-
Take a kosher culinary journey across Asia, from the comfort of Emek Refaim in Jerusalem.
The menu is slightly overwhelming, with a variety of Asian cooking styles and flavors from which to choose. Starters alone offer a choice of soups, appetizers, salads, dim sum and a full sushi menu. We opted for a selection of sushi dishes, personally recommended by Biran. There is no question that RYU uses the best quality ingredients, which is especially important with raw fish. My favorite sushi dish was the trio of sashimi (NIS 62) – thin slices of salmon, sea bream, tuna and avocado marinated in a spicy wasabi salsa. My dining companion and I also really enjoyed the SOS (NIS 62) – a salmon and cucumber roll wrapped with smoked salmon and avocado, served with an Asian pesto sauce; and the black and white seared tuna sashimi (NIS 64).
For the main course, we salivated over one of the house specialties – a 400-gram nori- crusted rib-eye steak (NIS 196) that is served with mashed potatoes, wild mushrooms and a vinegar reduction. This is an incredible piece of meat, served perfectly rare. The combination of the nori and sesame crust with the sauce gives a wonderful Asian twist to a traditional steak dish. Although it is expensive, it is definitely worth trying and can easily be shared by two diners. We also sampled the canard a l’orange (NIS 136), a French-style duck with an orange sauce. The dish came beautifully presented with a sweet potato purée and green beans and was very tasty – although I did not understand its place on a pan-Asian menu.
The restaurant’s elegant setting caters well to large groups, as well as small intimate dinners. While there are definitely some strong dishes on the menu, RYU would be wise to focus on what they are really good at rather than trying a bit of everything.
The writer was a guest of the restaurant.
25 Emek Refaim, Jerusalem
Sun – Thurs noon to midnight Saturday – 1 hour after Shabbat ends until 1 a.m