Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 18:00 1 days ahead.
Order
Orders can be placed for a group size of 4 to 30 guests only.
Menu Information
Sakizuke (starter)
Menu Info | The first dish served during a Japanese course meal. |
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Yosedofu (fresh tofu)
Menu Info | A tofu made by adding bitterns to soymilk and allowing to set. |
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Ingredients | Tofu |
Cooking | Boil |
Salad with boiled and dried baby sardine and wakame
Ingredients | Wakame, Boiled and dried baby sardine |
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Seafood teppanyaki
Cooking | Teppanyaki |
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Grilled vegetables
Menu Info | A dish of vegetables grilled in a frypan, oven, or on a grill. |
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Cooking | Bake/Roast |
Assorted dish of Wagyu beef sirloin and filet mignon steak
Menu Info | Platter of sirloin (beef around back) and Filet mignon (beef around waist) thickly-cut and grilled. |
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Ingredients | Wagyu beef |
Cooking | Cut, Bake/Roast |
Garlic Rice
Menu Info | Rice fried with sliced garlic and other ingredients like parsley. |
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Ingredients | Garlic, Rice |
Cooking | Stir-fry |
Wakame miso soup
Menu Info | A soup dish prepared from wakame simmered in dashi soup and flavored with miso. |
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Ingredients | Wakame |
Flavor | Miso, Dashi |
Cooking | Stew |
Pickled vegetables
Menu Info | Vegetables pickled in salt, rice bran, miso, mold, etc. |
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Ingredients | Cucumber, Daikon radish |
Cooking | Pickle |
Seasonal gelato
Menu Info | Different kinds of gelato are available depending on the time of year. |
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Cooking | Freeze |
* 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)