Detailed Course Contents
10,000 JPY Course (7 Items)
-
Offer period:
Year-round -
Menu Order Reception Time:
15:00 - 01:00 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Order
Orders can be placed for a group of more than 2 guests.
Menu Information
Seasonal appetizer
Sashimi
| Cooking | Raw |
|---|
Vinegared sea cucumber
| Menu Info | Sea cucumber (a friend of the starfish and sea urchin) flavored with vinegar. |
|---|---|
| Ingredients | Sea cucumber |
| Cooking | Dress |
Beef sukiyaki
| Menu Info | A hotpot of beef and vegetables simmered in a sweet, soy sauce-based broth. |
|---|---|
| Ingredients | Beef |
| Flavor | Sugar, Soy sauce, Cooking oil |
| Cooking | Simmer |
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 |
Meal
Creme brulee
| Menu Info | Prepared by mixing fresh cream, sugar, egg yolk, etc., into a dish, then caramelized. |
|---|---|
| Ingredients | Egg yolk, Fresh cream, Milk |
| Flavor | Cassonade, Vanilla beans |
| Cooking | Harden/Congeal |
All-You-Can-Drink
All-You-Can-Drink
Beer / Whiskey / Shochu Highball, Sour / Plum Wine / Fruit Liqueur / 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)