Detailed Course Contents
8,800 JPY Course
京会席「紫苑」
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Offer period:
Year-round - Time Limit: 120 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Depending on store circumstances, reservations may be cancelled for late arrivals.
Order
Orders can be placed for a group size of 2 to 30 guests only.
Menu Information
八寸
Hassun (seasonal side dish)
| Menu Info | A dish presented in a tray called "hassun," served during a Japanese course meal. |
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造り
Sashimi
| Cooking | Raw |
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御椀
Bowled dish
| Menu Info | A bowled dish served during a Japanese course meal. |
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焼物
Grilled dish
箸休
Hashiyasume （a side dish served between the courses）
| Menu Info | Hashiyasume a simple dish served as a part of Japanese multi-course meal to add variety in taste. |
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煮物
Stew
御飯
Rice
留椀
Tome-wan (concluding soup)
| Menu Info | The soup served with the last rice dish to conclude a Japanese course meal. |
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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.). |
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| Ingredients | Cucumber, Daikon radish |
| Cooking | Pickle |
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)