Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 16:00 3 days ahead.
Order
Orders can be placed for a group size of 2 to 16 guests only.
Menu Information
Moriawase
| Menu Info | Dish prepared by arranging together an assortment of ingredients. |
|---|---|
| Ingredients | Potato, Snow crab, Eggplant, Japanese yam |
Other miso soups / clear soups
| Ingredients | Pike conger, Water shield |
|---|---|
| Cooking | Simmer |
Assorted sashimi, 3 kinds
| Menu Info | Platter of 3 kinds of seafood sashimi. |
|---|---|
| Cooking | Raw |
Hiyashibachi (chilled bowl)
| Menu Info | A cooled dish with assorted summer vegetables and meat in a chilled bowl. |
|---|---|
| Cooking | Chill |
Salted and grilled tachiuo (hairtail)
| Menu Info | Hairtail flavored with salt and grilled. |
|---|---|
| Ingredients | Largehead hairtail |
| Flavor | Salt |
| Cooking | Bake/Roast |
Yakimono
| Menu Info | Dish prepared by grilling ingredients. |
|---|---|
| Ingredients | Wagyu beef |
| Flavor | Miso |
Takikomi gohan(mixed rice)
| Menu Info | A dish of rice cooked with additional ingredients and seasoning. Also known as gomoku gohan. |
|---|---|
| Ingredients | Rice, Corn |
| Cooking | Steam |
Tome-wan (concluding soup)
| Menu Info | The soup served with the last rice dish to conclude a Japanese course meal. |
|---|---|
| Flavor | Barley miso |
Mango pudding
| Ingredients | Mango, Milk, Gelatin |
|---|---|
| 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)