Detailed Course Contents
11,495 JPY Course
出汁しゃぶ会席
-
Offer period:
Year-round - Time Limit: 120 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Depending on store circumstances, reservations may be cancelled for late arrivals.
Order
Orders can be placed for a group size of 2 to 50 guests only.
Menu Information
上先付
Sakizuke (starter)
| Menu Info | The first dish served during a Japanese course meal. |
|---|
造り
Sashimi
| Cooking | Raw |
|---|
凌ぎ
Oshinogi
| Menu Info | A light dish served in between meals; one of the traditional courses of Japanese cuisine. |
|---|
極上黒豚
Pork shabu-shabu
| Menu Info | Thinly sliced pork quickly dipped in boiling water or broth. Eaten with dipping sauce. |
|---|---|
| Ingredients | Pork, Chinese cabbage, Potherb mustard (Mizuna), Japanese leek |
| Cooking | Boil |
出汁
Broth
| Menu Info | The broth from simmering ingredients. |
|---|---|
| Cooking | Simmer |
上野菜盛
Vegetable shabu shabu
| Menu Info | A dish of vegetables swished in hot water and soup stock, eaten with a dipping sauce. |
|---|---|
| Ingredients | Vegetable |
| Flavor | Dashi, Sauce |
| Cooking | Stew |
強肴
Shiizakana (recommended menu selection)
| Menu Info | A recommended dish other than the standard course menu items served during a Japanese course meal. |
|---|
生蕎麦
Buckwheat noodles
| Menu Info | Dough made with buckwheat flour and water, thinly sliced and boiled. |
|---|---|
| Ingredients | Buckwheat |
| Cooking | Boil |
甘味
Dessert
* 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)