Detailed Course Contents
9,000 JPY Course (12 Items)
-
Offer period:
11/Sep/2024 ~ 31/Oct/2024 -
Menu Order Reception Time:
17:00 - 20:00 - Time Limit: 120 Min
- Last Order: 60 Min before
tax included
Important Notes
Provided Days
SUN/MON/THU/FRI/SAT
Limited Sales Quantity
Reservations are accepted for a maximum of 2 sets per day.
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.
Please order the same course per group.
Menu Information
Aperitifs
- Types of drink: Other Alcoholic Beverages
Sakizuke (starter)
| Menu Info | The first dish served during a Japanese course meal. |
|---|
suimono
| Menu Info | Mild soup dish served last a Japanese course meal. |
|---|
Sashimi
| Ingredients | Seafood |
|---|---|
| Cooking | Raw |
Hot dish cuisine
Hotpot cuisine
Shiizakana (recommended menu selection)
| Menu Info | A recommended dish other than the standard course menu items served during a Japanese course meal. |
|---|
Tome-wan (concluding soup)
| Menu Info | The soup served with the last rice dish to conclude a Japanese course meal. |
|---|
Rice
Konomono (pickles)
| Cooking | Pickle |
|---|
Desserts
Wagyu beef toban-yaki
| Ingredients | Wagyu beef |
|---|---|
| Cooking | Bake/Roast |
Beef sukiyaki
| Menu Info | A hotpot of beef and vegetables simmered in a sweet, soy sauce-based broth. |
|---|---|
| Ingredients | Wagyu beef |
| Flavor | Sugar, Soy sauce, Cooking oil |
| Cooking | Simmer |
* 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)