Detailed Course Contents
4,080 JPY Course
-
Offer period:
Year-round -
Menu Order Reception Time:
17:30 - 01:00 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 0:00 2 days ahead.
Order
Orders can be placed for a group of more than 4 guests.
Menu Information
Assorted appetizers, 5 kinds
| Menu Info | Platter of 5 kinds of appetizers. |
|---|
Caesar salad
| Ingredients | Lettuce |
|---|---|
| Flavor | Caesar dressing |
| Cooking | Mix/Blend |
Garlic chicken
| Menu Info | Chicken stir-fried in garlic sauce. |
|---|---|
| Ingredients | Chicken, Garlic |
| Flavor | Garlic |
| Cooking | Stir-fry |
Grilled Iberian pork shoulder
| Menu Info | Iberian pork shoulder cooked on a meshed grill. |
|---|---|
| Ingredients | Pork boston butt, Iberian pork |
| Cooking | Bake/Roast |
Bacon and mushroom ajillo
| Menu Info | A Spanish dish of bacon, mushrooms and garlic simmered in olive oil. |
|---|---|
| Ingredients | Garlic, Mushroom, Bacon |
| Flavor | Olive oil |
| Cooking | Simmer |
Pizza of the day
| Menu Info | Pizza that changes every day. |
|---|---|
| Ingredients | Hard flour, Soft flour, Cheese |
| Cooking | Bake/Roast |
Other Pastas
| Cooking | Boil |
|---|
* Please select 1 dish from the menu below.
Gâteau au chocolat
| Ingredients | Hen's egg, Wheat flour, Milk, Chocolate |
|---|---|
| Flavor | Butter |
| Cooking | Bake/Roast |
Baked cheesecake
| Ingredients | Hen's egg, Wheat flour, Yogurt, Cream cheese, Milk |
|---|---|
| Flavor | Butter |
| Cooking | Bake/Roast |
All-You-Can-Drink
All-You-Can-Drink
Beer / Highball / Shochu (Distilled spirits) / Cocktails / Soft Drinks
* 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)