Detailed Course Contents
4,500 JPY Course (10 Items)
穴子料理とすき焼祭り 牛ロースコース
Recommend
-
Offer period:
Year-round -
Menu Order Reception Time:
16:30 - 20:30 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Order
All guests are required to reserve the same course.
Other Important Point
Bringing your own food and drinks into the store is strictly prohibited.
Taking away uneaten food and leftovers is prohibited.
Menu Information
お通し
Pre-appetizer dish
前菜
Appetizer
お造り
Sashimi
煮穴子寿司
Anago(eel)
| Ingredients | Conger eel, Rice |
|---|---|
| Flavor | Vinegar |
穴子天婦羅
Conger eel tempura
| Menu Info | Conger eel coated in a soft wheat flour batter and deep-fried. |
|---|---|
| Ingredients | Conger eel, Wheat flour |
| Flavor | Cooking oil |
| Cooking | Deep-fry |
すき焼
Sukiyaki
| Ingredients | Beef loin, Garland chrysanthemum, Japanese leek, Shiitake, Hen's egg, Konjac noodles, Tofu |
|---|---|
| Flavor | Warishita sauce |
| Cooking | Bake/Roast, Simmer |
ご飯
Rice
味噌汁
Red miso soup
| Menu Info | A miso soup made from soy bean miso. |
|---|---|
| Flavor | Red miso |
| Cooking | Simmer |
香の物
Pickled vegetables
| Menu Info | Vegetables pickled in salt, rice bran, miso, mold, etc. |
|---|---|
| Cooking | Pickle |
デザート
Ice cream
| Ingredients | Hen's egg, Milk |
|---|---|
| Cooking | Freeze |
* 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)