Detailed Course Contents
12,100 JPY Course
近江牛・京都ぽーく蒸しゃぶ
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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
Order
Orders can be placed for a group size of 2 to 42 guests only.
Menu Information
先付
Sakizuke (starter)
| Menu Info | The first dish served during a Japanese course meal. |
|---|
酒肴
Other snacks / delicacies
鯖寿司
Mackerel sushi
| Menu Info | Sushi rice topped with mackerel, pressed, shaped and cut into bite-size pieces. |
|---|---|
| Ingredients | Mackerel, Vinegared rice |
| Cooking | Cut |
近江牛サーロイン
Wagyu beef shabu-shabu
| Menu Info | Thinly-sliced Wagyu beef dipped in boiling water or broth and eaten with dipping sauce. |
|---|---|
| Ingredients | Omi beef |
| Flavor | Dashi |
| Cooking | Steam |
京都ぽーく
Steamed pork, pork shabu-shabu
| Menu Info | A dish made by steaming or quickly boiling pork in boiling water. |
|---|---|
| Ingredients | Kyoto pork |
| Cooking | Steam |
野菜盛
Steamed vegetables
| Ingredients | Vegetable |
|---|---|
| Cooking | Steam |
スペシャリテ
Chef's recommendation
うどん
Wheat noodles
| Menu Info | Dough made with wheat flour, water and salt etc. Thinly sliced and boiled. |
|---|---|
| Ingredients | Udon |
| Cooking | Boil |
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)