Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 23:00 2 days ahead.
Depending on store circumstances, reservations may be cancelled for late arrivals.
Order
Orders can be placed for a group size of 1 to 54 guests only.
Menu Information
Parboiled pufferfish skin
| Menu Info | A dish of finely cut pufferfish put under boiling water and then quickly rinsed in ice water. | 
|---|---|
| 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. | 
|---|---|
| Ingredients | Pufferfish, Garland chrysanthemum, Scallion/Green onion/Leek, Chinese cabbage, Enoki mushroom, Tofu, Abalone | 
| Flavor | Dashi | 
| Cooking | Simmer | 
Tessa (Pufferfish sashimi)
| Ingredients | Pufferfish | 
|---|---|
| Cooking | Raw | 
Fried Japanese pufferfish
| Menu Info | A dish prepared by coating Japanese pufferfish marinated in soy sauce and vinegar with flour and frying. | 
|---|---|
| Ingredients | Japanese pufferfish | 
| Cooking | Deep-fry | 
Grilled pufferfish
| Menu Info | Pufferfish cut into bite-sized pieces and grilled over an open flame. | 
|---|---|
| Ingredients | Pufferfish | 
| Cooking | Bake/Roast | 
Grilled crab
| Menu Info | A grilled crab. | 
|---|---|
| Ingredients | Crab | 
| Cooking | Bake/Roast | 
Zousui (rice soup)
| Menu Info | Flavored with soy sauce, miso, and other seasoning, rice simmered with various ingredients. | 
|---|---|
| Ingredients | Rice | 
| 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)
 
                                