Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reservations must be made 1 business days in advance.
Menu Information
Appetizer
Assorted tempura
| Menu Info | Platter of various kinds of seafood, vegetables and other ingredients, each piece coated in a soft wheat flour batter and deep-fried. | 
|---|---|
| Ingredients | Wheat flour | 
| Flavor | Cooking oil | 
| Cooking | Deep-fry | 
Sashimi
Grilled dish
Grilled eel
| Menu Info | Sliced eel is skewered, broiled, and steamed, covered in a sweet soy sauce, and broiled again. | 
|---|---|
| Ingredients | Eel | 
| Flavor | Kabayaki sauce | 
| Cooking | Bake/Roast | 
Sushi
Other gratins / dorias
| Cooking | Bake/Roast | 
|---|
Stew
A pickled dish
Chawanmushi (steamed egg custard)
| Menu Info | A dish of beaten egg mixed in a bowl with 'dashi' stock and other ingredients, then steamed. | 
|---|---|
| Ingredients | Chicken tenderloin, Japanese parsley, Shiitake, Hen's egg, Ginkgo nut | 
| Cooking | Steam | 
Crab claw
| Menu Info | A dish made from boiling or grilling crab's claws. | 
|---|---|
| Ingredients | Crab | 
| Cooking | Boil | 
Wheat noodles
| Menu Info | Dough made with wheat flour, water and salt etc. Thinly sliced and boiled. | 
|---|---|
| Ingredients | Udon | 
| Cooking | Boil | 
Assorted fruit
| Menu Info | Platter of various kinds of fruit. | 
|---|
Miso soup
| Menu Info | A soup dish of vegetables, seafood, tofu and other ingredients stewed in dashi stock, flavoured with miso paste. | 
|---|---|
| Ingredients | Tofu | 
| Flavor | Miso, Dashi | 
| Cooking | Stew | 
* 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)
 
                                