Detailed Course Contents
7,538 JPY Course
大吟醸鍋コース
Recommend
-
Offer period:
Year-round -
Menu Order Reception Time:
11:00 - 14:30
17:00 - 20:00
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 16:00 3 days ahead.
Order
Orders can be placed for a group of more than 2 guests.
Menu Information
Pre-appetiser Dish
自家製手造りざる豆腐
Zaru tofu
| Menu Info | Tofu made by pouring bitterns into soymilk and stirred until it solidifies. |
|---|---|
| Ingredients | Tofu |
| Cooking | Harden/Congeal |
Appetizer
前菜 季節の盛合せ
Assorted appetizers
| Menu Info | Platter of various kinds of appetizers. |
|---|
Sashimi
造里 季節の盛合せ
Assorted sashimi of the season
| Menu Info | Platter of various seafood sashimi of the season. |
|---|---|
| Cooking | Raw |
Deep-fried Dish
季節の天麩羅盛合せ
Assorted tempura of the season
| Menu Info | An assortment of fish and vegetables varying with the season, coated in a soft wheat flour batter and deep-fried. |
|---|---|
| Ingredients | Wheat flour |
| Cooking | Deep-fry |
Hotpot Cuisine
* Please select 1 dish from the menu below.
大吟醸鍋（地鶏）
Other hotpots
| Ingredients | Jidori chicken |
|---|---|
| Flavor | Sake(Japanese rice wine) |
大吟醸鍋（合盛）
Other hotpots
| Flavor | Sake(Japanese rice wine) |
|---|
大吟醸鍋（海鮮）
Other hotpots
| Ingredients | Seafood |
|---|---|
| Flavor | Sake(Japanese rice wine) |
Rice Dish
こだわり卵かけ御飯
Tamagokake gohan (rice with raw egg)
| Menu Info | Rice topped with raw egg, often seasoned with soy sauce. |
|---|---|
| Ingredients | Rice, Hen's egg |
| Cooking | Cover/Add |
Sorbet
酒粕アイスクリーム
Sake lees ice cream
| Ingredients | Hen's egg, Milk |
|---|---|
| Flavor | Sake lees |
| Cooking | Freeze |
* 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)