Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 22:00 1 days ahead.
Order
Orders can be placed for a group of more than 2 guests.
Menu Information
Carpaccio of the day
Menu Info | Thinly-sliced fish or meat of the day, seasoned with olive oil, salt and pepper. |
---|---|
Flavor | Salt, Olive oil, Pepper |
Cooking | Mix/Blend |
Roasted pork
Menu Info | A dish made from pork ribs boiled in a sticky soy-sauce based sauce. |
---|---|
Ingredients | Pork |
Cooking | Bake/Roast |
French fried shrimp
Menu Info | Shrimp, breaded and fried in oil. |
---|---|
Ingredients | Shrimp, Mango |
Flavor | Mayonnaise |
Cooking | Deep-fry |
Crab salad
Ingredients | Crab, Mandarin orange |
---|---|
Cooking | Mix/Blend |
Stir-fried shrimp with salt
Ingredients | Shrimp, Corn flakes |
---|---|
Cooking | Stir-fry |
Sea bream kawari-age (unique fried in various batters)
Menu Info | Sea bream dipped in a batter of flour and other ingredients, then fried in oil. |
---|---|
Ingredients | Wheat flour, Sea bream |
Flavor | Spices: Others |
Cooking | Deep-fry |
Beef steak
Menu Info | Thickly sliced grilled beef. |
---|---|
Ingredients | Beef |
Cooking | Bake/Roast |
Chicken rice (seasoned with ketchup)
Menu Info | Rice stir-fried together with chicken and minced vegetables, then seasoned with ketchup. |
---|---|
Ingredients | Chicken, Onion, Green peas, Rice |
Flavor | Tomato ketchup |
Cooking | Steam, Stir-fry, Cut |
Dessert of the day
Menu Info | Dessert that changes every day. |
---|
All-You-Can-Drink
All-You-Can-Drink
Beer / Whiskey / Shochu (Distilled spirits) / Cocktails / Wine / Soft Drinks
* 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)