Detailed Course Contents
7,000 JPY Course (11 Items)
平城会席
-
Offer period:
Year-round -
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
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
前菜
Appetizer
温物
Hot dish cuisine
造里
Sashimi
| Ingredients | Seafood |
|---|---|
| Cooking | Raw |
冷鉢
Hiyashibachi (chilled bowl)
| Menu Info | A cooled dish with assorted summer vegetables and meat in a chilled bowl. |
|---|---|
| Cooking | Chill |
焼物
Grilled dish
| Cooking | Bake/Roast |
|---|
揚物
Deep-fried dish
| Cooking | Deep-fry |
|---|
留肴
Tome-wan (concluding soup)
| Menu Info | The soup served with the last rice dish to conclude a Japanese course meal. |
|---|
ごはん
Rice
味噌汁
Miso soup
| Menu Info | A soup dish of vegetables, seafood, tofu and other ingredients stewed in dashi stock, flavoured with miso paste. |
|---|---|
| Ingredients | Tofu |
| Flavor | Miso, Dashi |
| Cooking | Stew |
香の物
Konomono (pickles)
| Cooking | Pickle |
|---|
甘味
Desserts
大和牛 陶板焼き
Wagyu beef toban-yaki
| Ingredients | Wagyu beef |
|---|---|
| Cooking | Bake/Roast |
大和牛すき焼き
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)