Detailed Course Contents
19,800 JPY Course (10 Items)
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Offer period:
Year-round -
Menu Order Reception Time:
12:00 - 13:00
17:30 - 20:30
tax includedservice charge includedcover charge included
Additional Fee-related Details
The service charge is included in the course fee.
The cover charge is included in the course fee.
Important Notes
Provided Days
MON/TUE/WED/THU/FRI
Unavailable on holidays.
Reservation
Reserve by 23:00 3 days ahead.
Reservations may be cancelled for late arrivals over 30 minutes.
Order
Orders can be placed for a group of more than 2 guests.
Other Important Point
Bringing your own food and drinks into the store is strictly prohibited.
Taking away uneaten food and leftovers is prohibited.
Menu Information
Seasonal appetizer
| Menu Info | A dish of appetizer changing by the season, served at the beginning of a Japanese food course meal. |
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Appetizer
Clear broth soup
| Menu Info | A clear soup flavored with soy sauce and salt, with floating ingredients. |
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| Cooking | Simmer |
Sashimi
| Cooking | Raw |
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Mizutaki
| Menu Info | Chicken and vegetables broiled in water and served with ponzu and condiments, served in a pot. |
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| Ingredients | Chicken, Chinese cabbage, Japanese leek, Shiitake, Konjac noodles, Tofu |
| Flavor | Ponzu |
| Cooking | Simmer |
Grilled dish
| Menu Info | Grilled seasonal fish |
|---|---|
| Ingredients | Seasonal fish |
| Cooking | Bake/Roast |
Shiizakana (recommended menu selection)
| Menu Info | The main dish of a Japanese course meal. Basically, seasonal fish is simmered or fried and served. |
|---|---|
| Ingredients | Seasonal fish |
| Cooking | Simmer, Deep-fry |
A pickled dish
| Flavor | Mixture of vinegar, soy sauce and sugar |
|---|---|
| Cooking | Dress |
Fruits
* Please select 1 dish from the menu below.
Inaniwa-style wheat noodles (Hot/Cold)
| Menu Info | A dish of Inaniwa wheat noodles from Akita Prefecture. With a firm texture, these noodles are one of the most famous noodles in Japan.Please choose either hot noodles or cold noodles. |
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| Ingredients | Udon |
| Cooking | Boil |
Chirimen Sansho Jako Rice
| Menu Info | It is served with chirimen sansho on top of white rice. |
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| Ingredients | Rice, Boiled and dried baby sardine |
| Flavor | Japanese pepper, Soy sauce, Sake(Japanese rice wine) |
| Cooking | Cook |
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. |
|---|---|
| Ingredients | Rice |
| Cooking | Bake/Roast |
Tea-flavored buckwheat noodles
| Menu Info | Dough made with buckwheat flour and green tea powder etc., thinly sliced and boiled. It is topped with quail and grated yam. |
|---|---|
| Ingredients | Tea buckwheat noodles, Japanese quail egg, Japanese yam |
| Cooking | Boil |
* 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)