Detailed Course Contents
7,000 JPY Course
金華コース
-
Offer period:
Year-round -
Menu Order Reception Time:
11:30 - 13:30
17:00 - 22:00 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Order
Orders can be placed for a group of more than 2 guests.
Menu Information
小鉢盛り合わせ2種
Assorted dish in small bowls, 2 kinds
| Menu Info | 2 kinds of side dishes assorted in small bowls. |
|---|
前菜盛り合わせ5種
Assorted appetizers, 5 kinds
| Menu Info | Platter of 5 kinds of appetizers. |
|---|
華味鳥生ハム、鶏のたたき、むね肉の粕漬け
chicken ham.seared chicken. Pickled chicken breast in lees
| Ingredients | Chicken |
|---|
季節の逸品
Seasonal highlight dish
箸休め
Hashiyasume
| Menu Info | Hashiyasume a simple dish served as a part of Japanese multi-course meal to add variety in taste. |
|---|
華味鳥水たき
Chicken and vegetable mizutaki hotpot
| Menu Info | A hotpot of chicken and vegetables boiled in water, dipped in ponzu and condiments when eaten. |
|---|---|
| Ingredients | Chicken, Processed vegetable |
| Flavor | Ponzu |
| Cooking | Simmer |
明太高菜
spicy cod roe and mustard greens
| Menu Info | Rice is topped with spicy cod roe and mustard greens. |
|---|---|
| Ingredients | Leaf mustard, Marinated cod roe |
| Cooking | Mix/Blend |
香物
Pickled vegetables
| Menu Info | Vegetables pickled in salt, rice bran, miso, mold, etc. |
|---|---|
| Cooking | Pickle |
甘味
Desserts of the season
* 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)