Detailed Course Contents
5,720 JPY Course
出汁しゃぶ会席 紫草
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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 36 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. |
|---|
造り
Sashimi
| Cooking | Raw |
|---|
京都ぽーく
Pork shabu-shabu
| Menu Info | Thinly sliced pork quickly dipped in boiling water or broth. Eaten with dipping sauce. |
|---|---|
| Ingredients | Kyoto pork, Chinese cabbage, Potherb mustard (Mizuna), Japanese leek |
| Cooking | Boil |
野菜盛
Vegetable shabu shabu
| Menu Info | A dish of vegetables swished in hot water and soup stock, eaten with a dipping sauce. |
|---|---|
| Ingredients | Vegetable |
| Flavor | Dashi, Sauce |
| Cooking | Boil |
出汁
Broth
| Menu Info | The broth from simmering ingredients. |
|---|---|
| Cooking | Simmer |
うどん
Wheat noodles
| Menu Info | Dough made with wheat flour, water and salt etc. Thinly sliced and boiled. |
|---|---|
| Ingredients | Udon |
| Cooking | Boil |
甘味
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)