Detailed Course Contents
4,500 JPY Course (8 Items)
-
Offer period:
Year-round -
Menu Order Reception Time:
16:00 - 22:00 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 13:00 0 days ahead.
Order
Orders can be placed for a group size of 4 to 40 guests only.
Menu Information
Chicken wing tips
| Menu Info | A dish of grilled chicken wings. |
|---|---|
| Ingredients | Chicken wing |
| Cooking | Oven baked |
Fresh spring rolls of seafood
| Menu Info | Seafood and vegetables wrapped in rice paper. Eaten with a sweet and spicy dipping sauce. |
|---|---|
| Ingredients | Rice paper, Shrimp, Processed vegetable |
| Cooking | Roll |
Stir-fried vegetables
| Menu Info | A dish of vegetables fried in pan with a little bit of oil. |
|---|---|
| Ingredients | Squid |
| Flavor | Basil |
| Cooking | Stir-fry |
Fried chicken
| Menu Info | Chicken meat lightly battered and fried in oil. |
|---|---|
| Ingredients | Chicken thigh |
| Cooking | Deep-fry |
Steamed gyoza
| Menu Info | Steamed dumplings filled with ground meat and vegetables, etc. |
|---|---|
| Ingredients | Ground pork, Garlic, Dumpling wrappers |
| Cooking | Steam |
Cheese pizza
| Ingredients | Wheat flour, Cheese |
|---|---|
| Flavor | Olive oil |
| Cooking | Bake/Roast |
Fried rice with shrimp
| Menu Info | A dish of rice mixed with shrimp and eggs, etc., stir-fried together. |
|---|---|
| Ingredients | Rice, Shrimp, Processed vegetable |
| Cooking | Stir-fry |
Dessert
All-You-Can-Drink
All-You-Can-Drink
Beer / Whiskey / Shochu Highball, Sour / Japanese Sake / Shochu (Distilled spirits) / Cocktails / Wine / Tequila / Soft Drinks
* Ingredients listed are representative and may not include everything in the dish.Additional ingredients may be used. Depending on season and availability, ingredients may change.
* Photos shown are for illustration purpose only.
* Price per person
* The price is in Japanese Yen (JPY)
Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)