Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 21:00 1 days ahead.
Order
Orders can be placed for a group size of 7 to 22 guests only.
Menu Information
Assorted small dishes, 2 kinds
Menu Info | An assortment of 2 kinds of side dishes. |
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Assorted sashimi, 3 kinds
Menu Info | Platter of 3 kinds of seafood sashimi. |
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Cooking | Raw |
Assorted oden
Menu Info | Platter of various kinds of oden, each cooked in a soy-flavored oden broth. |
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Flavor | Dashi |
Cooking | Simmer |
Assorted deep-fried foods
Menu Info | An assortment of several kinds of deep-fried food. |
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Cooking | Deep-fry |
Assorted grilled chicken skewers
Menu Info | Platter of various chicken cuts skewered and grilled. |
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Ingredients | Chicken skin, Pork belly |
Flavor | Salt, Sauce for chicken skewer |
Cooking | Skewer roasting |
* Please select 1 dish from the menu below.
Offal hotpot
Menu Info | Beef or pork offal cooked with vegetables in a broth, served in a pot. |
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Ingredients | Beef organ meat, Pork organ, Cabbage, Scallion/Green onion/Leek |
Flavor | Dashi |
Cooking | Simmer |
Mizutaki
Menu Info | Chicken and vegetables broiled in water and served with ponzu and condiments, served in a pot. |
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Ingredients | Chicken, Chinese cabbage, Japanese leek, Shiitake, Konjac noodles, Tofu |
Flavor | Ponzu |
Cooking | Simmer |
Final Dish
Zousui (rice soup) set or champon noodles (for the finish of a hotpot meal)
Menu Info | You can order a zousui (rice soup) set or champon noodles for last dish of the hotpot. |
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Ingredients | Rice, Champon noodles |
Cooking | Simmer |
All-You-Can-Drink
All-You-Can-Drink
* 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)