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
Menu Info | Platter of various kinds of appetizers. |
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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 |
Crab sashimi
Menu Info | A dish of raw crab meat dipped in soy sauce and others just before eating. |
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Ingredients | Crab |
Flavor | Soy sauce |
Cooking | Raw |
Beef shabu-shabu
Menu Info | Thinly sliced beef quickly dipped in boiling water or broth. Eaten with dipping sauce. |
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Grilled snow crab
Ingredients | Snow crab |
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Cooking | Bake/Roast |
Agemono
Menu Info | Dish prepared by deep-frying ingredients in oil. |
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Crab rice soup
Menu Info | Crab and rice simmered together in a broth seasoned with soy sauce. |
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Ingredients | Rice, Hen's egg |
Cooking | Simmer |
Pickled vegetables
Menu Info | Vegetables pickled in salt, rice bran, miso, mold, etc. |
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Ingredients | Cucumber, Daikon radish |
Cooking | Pickle |
Sherbet
Cooking | Freeze |
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* 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)