Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reservations must be made 2 business days in advance.
Reservations may be cancelled for late arrivals over 30 minutes.
Order
Orders can be placed for a group size of 2 to 60 guests only.
Other Important Point
Bringing your own food and drinks into the store is strictly prohibited.
Menu Information
Assorted appetizers, 4 kinds
Menu Info | Platter of 4 kinds of appetizers. |
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Crab meat served with vinegar sauce
Menu Info | A dish of crab meat eaten with dipping sauce made from broth and vinegar. |
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Ingredients | Crab |
Flavor | Vinegar, Dashi |
Cooking | Mix/Blend |
Assorted sashimi, 3 kinds
Menu Info | Platter of 3 kinds of seafood sashimi. |
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Cooking | Raw |
Chawanmushi (steamed egg custard)
Menu Info | A dish of beaten egg mixed in a bowl with 'dashi' stock and other ingredients, then steamed. |
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Ingredients | Chicken tenderloin, Japanese parsley, Shiitake, Hen's egg, Ginkgo nut |
Cooking | Steam |
Grilled spiny lobster
Ingredients | Spiny lobster |
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Cooking | Bake/Roast |
Beef shabu-shabu
Menu Info | Thinly sliced beef quickly dipped in boiling water or broth. Eaten with dipping sauce. |
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Abalone steak / grilled abalone
Cooking | Bake/Roast |
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Nigiri sushi
Menu Info | Sushi rice shaped into a ball topped with seafood, egg omelet, etc. |
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Ingredients | Vinegared rice |
Clear broth soup
Menu Info | A clear soup flavored with soy sauce and salt, with floating ingredients. |
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Cooking | Simmer |
Dessert
* 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)