Detailed Course Contents
9,000 JPY Course (13 Items)
懐石料理 フルコース【雪】
Recommend
-
Offer period:
Year-round -
Menu Order Reception Time:
11:00 - 15:00
15:00 - 21:00
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 13:00 0 days ahead.
Order
Orders can be placed for a group of more than 1 guests.
Menu Information
食前酒
Aperitifs
先付
Sakizuke (starter)
| Menu Info | The first dish served during a Japanese course meal. |
|---|
前菜盛合せ
Assorted appetizers
| Menu Info | Platter of various kinds of appetizers. |
|---|
お造り
Sashimi
| Cooking | Raw |
|---|
お吸い物
Clear broth soup
| Menu Info | A clear soup flavored with soy sauce and salt, with floating ingredients. |
|---|---|
| Cooking | Simmer |
炊き合せ
Simmered assortment
| Menu Info | An assortment of two or more simmered selections served in a bowl. |
|---|
焼き物
Grilled dish
揚げ物
Deep-fried dish
酢の物
A pickled dish
季節のご飯
Seasonal rice
| Menu Info | A dish made by using ingredients of the season and rice. |
|---|---|
| Ingredients | Rice |
| Cooking | Steam |
香の物
Pickles
| Menu Info | A type of food in which ingredients are marinated in seasonings (salt, rice bran, vinegar, miso, soy sauce etc.). |
|---|---|
| Ingredients | Cucumber, Daikon radish |
| Cooking | Pickle |
留椀（赤出し）
Tome-wan (concluding soup)
| Menu Info | The soup served with the last rice dish to conclude a Japanese course meal. |
|---|
デザート
Dessert
* 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)