Detailed Course Contents
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 size of 3 to 70 guests only.
All guests are required to reserve the same course.
Menu Information
Bang bang chicken
Ingredients | Chicken tenderloin, Cucumber, Sesame |
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Cooking | Boil, Cover/Add |
Spicy tofu and ground meat
Ingredients | Ground pork, Tofu |
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Cooking | Stir-fry |
Fried chicken
Menu Info | Chicken meat lightly battered and fried in oil. |
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Ingredients | Chicken thigh |
Cooking | Deep-fry |
Stir-fried shrimp in chili sauce
Flavor | Hot sauce |
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Cooking | Stir-fry |
Gyoza
Ingredients | Ground pork, Garlic, Dumpling wrappers |
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Cooking | Boil, Steam, Bake/Roast |
Fried rice with roasted pork
Menu Info | Rice stir fried with roast pork fillet and other ingredients. |
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Ingredients | Rice, Roasted pork |
Flavor | Cooking oil, Pepper |
Cooking | Stir-fry |
Almond jelly
Ingredients | Apricot kernel, Fresh cream, Milk, Gelatin |
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Cooking | Harden/Congeal |
* 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)