Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 23:00 1 days ahead.
Order
Orders can be placed for a group size of 3 to 52 guests only.
Menu Information
Assorted Sakizuke (starter), 3 kinds
Menu Info | Platter of 3 kinds of appetizers is first served in Japanese cuisine. |
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Assorted sashimi
Menu Info | Platter of several kinds of seafood sashimi. |
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Cooking | Raw |
Seared Wagyu beef nigiri sushi
Menu Info | Sushi rice topped with thinly sliced and seared Wagyu beef, hand-pressed into nigiri sushi. |
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Ingredients | Wagyu beef, Rice |
Flavor | Vinegar |
Cooking | Seared |
Chawanmushi (steamed egg custard)
Menu Info | A dish of beaten egg mixed in a bowl with 'dashi' stock and other ingredients, then steamed. |
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Ingredients | Chicken tenderloin, Japanese parsley, Shiitake, Hen's egg, Ginkgo nut |
Cooking | Steam |
Grilled pork with Saikyo miso
Menu Info | A dish of pork marinated in Saikyo miso and grilled. |
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Ingredients | Pork |
Flavor | Soy sauce, Kyoto-style miso, Mirin |
Cooking | Bake/Roast |
Donabe Gohan (rice in an earthen pot)
Menu Info | Rice cooked until fluffy in an earthenware pot. |
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Ingredients | Rice, Chicken |
Cooking | Steam |
Red miso soup
Menu Info | A miso soup made from soy bean miso. |
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Ingredients | Manila clam |
Flavor | Red miso |
Cooking | Simmer |
Dessert of the day
Menu Info | Dessert that changes every day. |
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* 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)