Detailed Course Contents
Additional Fee-related Details
The service charge is included in the course fee.
Important Notes
Provided Days
MON/TUE/WED/THU/FRI
Unavailable on holidays.
Reservation
Reservations must be made 3 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 16 guests only.
Other Important Point
The All-You-Can-Drink menu is subject to change depending on stock and seasons.
Bringing your own food and drinks into the store is strictly prohibited.
Taking away uneaten food and leftovers is prohibited.
Menu Information
Assorted appetizers
Menu Info | Platter of various kinds of appetizers. |
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Ingredients | Japanese mustard spinach, Field mustard, Japanese ginger |
Cooking | Bake/Roast, Deep-fry |
Edible Raw yuba (tofu skin)
Menu Info | Cut soymilk curd which is eaten with wasabi soy sauce. |
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Ingredients | Yuba (tofu skin), Avocado, Fruit tomato |
Cooking | Raw |
Hot dish cuisine
Ingredients | Tofu, Bamboo shoot, Enoki mushroom, Garland chrysanthemum |
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Wild vegetable tempura
Menu Info | Wild vegetables (Japanese angelica-tree sprout, eagle fern, etc.) coated in a soft wheat flour batter and deep-fried. |
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Ingredients | Edible wild plants, Wheat flour |
Flavor | Cooking oil |
Cooking | Deep-fry |
Stew
Ingredients | Shogoin daikon radish, Eggplant |
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Flavor | Dengaku miso |
Grilled rice ball
Menu Info | An onigiri (hand-pressed rice ball) spread with seasonings, such as soy sauce or miso, and cooked on a grill. |
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Ingredients | Rice, Perilla, Sesame |
Cooking | Bake/Roast |
Dessert
Ingredients | Orange |
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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)