Detailed Course Contents
12,100 JPY Course
神戸牛すき焼き会席
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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 42 guests only.
Menu Information
上先付
Sakizuke (starter)
| Menu Info | The first dish served during a Japanese course meal. |
|---|
造り
Sashimi
| Cooking | Raw |
|---|
神戸牛
Sukiyaki
| Menu Info | Meat or seafood cooked in soy sauce and sugar with vegetables etc. |
|---|---|
| Ingredients | Kobe beef |
| Flavor | Sugar, Soy sauce |
| Cooking | Simmer, Bake/Roast |
玉子
Raw egg (topping)
| Ingredients | Hen's egg |
|---|
野菜盛
Vegetable assortment (extra)
強肴
Shiizakana (recommended menu selection)
| Menu Info | A recommended dish other than the standard course menu items served during a Japanese course meal. |
|---|
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)