Detailed Course Contents
2,800 JPY Course
どんたくコース
Recommend
-
Offer period:
Year-round -
Menu Order Reception Time:
12:00 - 15:00
15:00 - 22:00 - Time Limit: 120 Min
tax includedcover charge excluded
Additional Fee-related Details
The cover charge is generated separately.
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 17:00 0 days ahead.
Depending on store circumstances, reservations may be cancelled for late arrivals.
Order
Orders can be placed for a group size of 2 to 16 guests only.
Menu Information
釜揚げしらす・海藻・水菜の和風サラダ
Boiled whitebait and mizuna salad
| Ingredients | Potherb mustard (Mizuna), Whitebait, Seaweed |
|---|---|
| Cooking | Mix/Blend |
柔らかすもつ
Vinegared organ meats
| Menu Info | Various organ meats (chicken, beef or pork) dressed with vinegar. |
|---|---|
| Ingredients | Beef organ meat, Pork organ, Chicken guts |
| Flavor | Vinegar |
| Cooking | Dress |
白菜キムチ
Chinese cabbage kimchi
| Menu Info | Chinese cabbage cut and marinated in kimchi seasonings. |
|---|---|
| Ingredients | Chinese cabbage, Garlic |
| Flavor | Red pepper |
| Cooking | Pickle |
もつ鍋
Offal hotpot
| Menu Info | Beef or pork offal cooked with vegetables in a broth, served in a pot. |
|---|---|
| Ingredients | Beef organ meat, Pork organ, Cabbage, Scallion/Green onion/Leek |
| Flavor | Dashi |
| Cooking | Simmer |
チャンポン麺
Champon noodles (only noodles)
| Ingredients | Wheat flour |
|---|---|
| Cooking | Boil |
* 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)