Detailed Course Contents
15,180 JPY Course (9 Items)
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Offer period:
Year-round - Time Limit: 100 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reservations must be made 3 business days in advance.
Order
Orders can be placed for a group of more than 2 guests.
Other Important Point
Bringing your own food and drinks into the store is strictly prohibited.
Taking away uneaten food and leftovers is prohibited.
Menu Information
Pre-appetizer dish
| Ingredients | Rainbow trout |
|---|---|
| Flavor | Western cuisine sauces: Others |
| Cooking | Pickle |
Appetizer
| Ingredients | Raw ham, Green beans, Shallot, Almond, Nuts, Basil, Soybean |
|---|---|
| Flavor | Wine vinegar, Olive oil, Herbs, Mint, Basil |
| Cooking | Raw, Boil, Dress |
Hot dish cuisine
| Ingredients | Pork shoulder, Edamame |
|---|---|
| Flavor | Balsamic vinegar, Western cuisine sauces: Others, Rosemary |
| Cooking | Boil, Dress, Grill |
Soup
| Ingredients | Carrot, Fresh cream |
|---|---|
| Flavor | Chicken consomme, Salt |
| Cooking | Stew |
Fish cuisine
| Ingredients | Lobster, Red seabream, Bell pepper, Zucchini, Eggplant |
|---|---|
| Flavor | Salt, Fumet de poisson, Western cuisine sauces: Others, Lemon juice |
| Cooking | Boil, Deep-fry, Bake/Roast, Oven-baking |
Meat cuisine
| Ingredients | Beef rump, Foie gras, Apple |
|---|---|
| Flavor | Source au porto |
| Cooking | Bake/Roast, Flambe |
Dessert
Coffee, Tea
Bread
* 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)