Menu Recommendations
Miso-like paste of crab organs
A part of the crab known as the mid-gut gland, seared whilst still in the shell or used in sushi.
- Cooking: Boil
tax included
Crab and salmon roe (sushi)
Vinegared rice made into bite sizes, topped with crab and salmon roe.
- Ingredients: Salmon roe, Rice, Crab
- Flavor: Vinegar
tax included
Grilled crab
A grilled crab.
- Ingredients: Crab
- Cooking: Steam, Bake/Roast
tax included
Assorted pufferfish nigiri sushi
Platter of nigiri sushi, made by placing the pufferfish on top of hand-pressed vinegared rice.
- Ingredients: Pufferfish, Vinegared rice
- Cooking: Raw
tax included
Tessa (Pufferfish sashimi)
- Ingredients: Pufferfish
- Cooking: Raw
tax included
Softshell turtle hotpot
Softshell turtle meat cooked with vegetables etc. in a broth, served in a pot.
- Ingredients: Chinese cabbage, Japanese leek, Shiitake, Konjac noodles, Tofu, Soft-shelled turtle
- Flavor: Dashi
- Cooking: Simmer
tax included
Fried softshell turtle
Softshell turtle lightly battered and deep-fried in oil.
- Ingredients: Soft-shelled turtle
- Cooking: Deep-fry
tax included
Other simmered dishes
- Ingredients: Soft-shelled turtle
- Flavor: Japanese pepper
- Cooking: Simmer
tax included
Crab hotpot
Crab cooked with vegetables, etc. in a broth, served in a pot.
- Ingredients: Chinese cabbage, Japanese leek, Shiitake, Konjac noodles, Tofu, Crab
- Flavor: Dashi
- Cooking: Simmer
tax included
Crab sashimi
A dish of raw crab meat dipped in soy sauce and others just before eating.
- Ingredients: Crab
- Flavor: Soy sauce
- Cooking: Raw
tax included
Crab tempura
Crab coated in flour batter and deep fried in oil.
- Ingredients: Wheat flour, Crab
- Flavor: Cooking oil
- Cooking: Deep-fry
tax included
Crab cream croquette
A dish of crab meat mixed with cream sauce, breaded and deep fried.
- Ingredients: Bread crumbs, Crab
- Flavor: White sauce
- Cooking: Deep-fry
tax included
Boiled pufferfish
A hot pot of simmered pufferfish with vegetables and such, dipped in ponzu (citrus-based soy sauce) and condiments.
- Ingredients: Pufferfish, Garland chrysanthemum, Scallion/Green onion/Leek, Chinese cabbage, Enoki mushroom, Tofu
- Flavor: Dashi
- Cooking: Simmer
tax included
Fried Japanese pufferfish
A dish prepared by coating Japanese pufferfish marinated in soy sauce and vinegar with flour and frying.
- Ingredients: Japanese pufferfish
- Cooking: Deep-fry
tax included
Grilled pufferfish
Pufferfish cut into bite-sized pieces and grilled over an open flame.
- Ingredients: Pufferfish
- Cooking: Bake/Roast
tax included
Fried pufferfish skin
Pufferfish skin lightly battered and fried in oil.
- Cooking: Deep-fry
tax included
Pufferfish shabu-shabu
A dish of thinly sliced pufferfish quickly swept through boiling water, enjoyed with ponzu sauce and condiments.
- Ingredients: Pufferfish
- Flavor: Ponzu
- Cooking: Boil, Cut
tax included
Parboiled pufferfish skin
A dish of finely cut pufferfish put under boiling water and then quickly rinsed in ice water.
- Ingredients: Pufferfish
tax included
Crab cuisine
A dish of crab prepared in your selected method.
- Ingredients: Crab
- Flavor: Mayonnaise
- Cooking: Dress
tax included
Crab shabu-shabu
A dish of crab meat dipped in boiling water or broth for a few seconds, and eaten with sauce.
- Ingredients: Chinese cabbage, Potherb mustard (Mizuna), Japanese leek, Crab
- Cooking: Boil
tax included
12,000 JPY Course (9 Items)
-
Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 02:00 - Time Limit: 120 Min
tax included
10,000 JPY Course (8 Items)
-
Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 02:00 - Time Limit: 120 Min
tax included
*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 may vary.
* 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)