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 edible horse meat, 5 kinds
Menu Info | Platter of 5 kinds of edible horse meat. |
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Ingredients | Horse meat |
Flavor | Soy sauce, Ginger, Garlic |
Cooking | Raw |
ひとくち和牛 雲丹いくら飯
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. |
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Ingredients | Wheat flour, Pacific saury |
Flavor | Cooking oil |
Cooking | Deep-fry |
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 |
Seared Wagyu beef
Menu Info | Grilled Japanese beef called "Wagyu" beef. |
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Ingredients | Beef, Beef fillet |
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, Salmon, Mushroom |
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)