Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 23:00 2 days ahead.
Order
Orders can be placed for a group of more than 2 guests.
Menu Information
Parboiled pufferfish
Menu Info | A dish of finely cut pufferfish put under boiling water and then quickly rinsed in ice water. |
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Ingredients | Pufferfish |
Boiled pufferfish
Menu Info | A hot pot of simmered pufferfish with vegetables and such, dipped in ponzu (citrus-based soy sauce) and condiments. |
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Ingredients | Pufferfish, Garland chrysanthemum, Scallion/Green onion/Leek, Chinese cabbage, Enoki mushroom, Tofu |
Flavor | Dashi |
Cooking | Simmer |
Pufferfish shabu-shabu
Menu Info | A dish of thinly sliced pufferfish quickly swept through boiling water, enjoyed with ponzu sauce and condiments. |
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Ingredients | Pufferfish |
Flavor | Ponzu |
Cooking | Boil, Cut |
Puffer fish skin (extra)
Menu Info | Puffer fish skin is available for ordering to add into the hot pot. |
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Tessa (Pufferfish sashimi)
Ingredients | Pufferfish |
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Cooking | Raw |
Fried Japanese pufferfish
Menu Info | A dish prepared by coating Japanese pufferfish marinated in soy sauce and vinegar with flour and frying. |
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Ingredients | Japanese pufferfish |
Cooking | Deep-fry |
Toban-yaki
Menu Info | Meat, fish, and other ingredients grilled on a hot ceramic plate. |
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Cooking | Bake/Roast |
Pufferfish rice soup
Menu Info | A dish of salted cooked rice boiled until soft in the remaining broth of pufferfish hotpot. |
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Ingredients | Pufferfish, Rice, Hen's egg |
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)