Detailed Course Contents
Important Notes
Provided Days
SUN/MON/THU/FRI/SAT
Reservation
Reserve by 11:00 3 days ahead.
Order
Orders can be placed for a group of more than 2 guests.
All guests are required to reserve the same course.
Menu Information
Assorted appetizers, 3 kinds
Menu Info | Platter of 3 kinds of appetizers. |
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Ingredients | Tofu, Vegetable |
Assorted sashimi of the season, 2 kinds
Menu Info | An assortment of of 2 kinds of seafood sashimi that are in season. |
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Ingredients | Seafood |
Cooking | Raw |
Chilled pork shabu-shabu
Menu Info | Parboiled and chilled pork served with tare sauce. |
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Ingredients | Pork, Vegetable |
Cooking | Boil |
Assorted tempura
Menu Info | Platter of various kinds of seafood, vegetables and other ingredients, each piece coated in a soft wheat flour batter and deep-fried. |
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Ingredients | Wheat flour, Smelt-whiting, Vegetable |
Flavor | Cooking oil |
Cooking | Deep-fry |
Deep-fried vegetables
Ingredients | Vegetable |
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Flavor | Dashi |
Cooking | Deep-fry |
Somen (Wheat noodles)
Menu Info | Noodles made from wheat flour, water and salt etc. Thinly sliced and boiled. |
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Ingredients | Somen (thin wheat noodles) |
Cooking | Boil |
Rice
Konomono (pickles)
Cooking | Pickle |
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Kudzumochi (arrowroot-starch dumpling)
Menu Info | A Japanese confection of arrowroot-starch and water stirred together over heat, then cooled until set. Enjoyed with sweet toasted soy bean powder and brown sugar syrup. |
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Ingredients | Imokuzu (dried sweet potato starch) |
Flavor | Brown sugar syrup, Soybean flour |
Cooking | Harden/Congeal |
* 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)