Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 10:00 0 days ahead.
Order
Orders can be placed for a group size of 1 to 20 guests only.
Menu Information
Assorted delicacies
| Menu Info | An assortment of delicacies. |
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Assorted sashimi, 3 kinds
| Menu Info | Platter of 3 kinds of seafood sashimi. |
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| Ingredients | Tuna, Chu-toro (fatty tuna) |
| Cooking | Raw |
Wagyu beef toban-yaki
| Menu Info | Wagyu beef grilled on a hot ceramic plate. |
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| Ingredients | Wagyu beef |
| Cooking | Bake/Roast |
Cold dish cuisine
| Ingredients | Octopus, Eggplant |
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Yakimono
| Menu Info | Dish prepared by grilling ingredients. |
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| Ingredients | Spiny lobster, Potato |
Other tempura
| Menu Info | Seafood, vegetables or other ingredients coated in flour batter and deep fried in oil. |
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| Ingredients | Japanese pufferfish, Milt, Snow crab |
Steamed eel
| Menu Info | Broiled eel is placed on rice flavored with eel sauce and steamed, and thinly-sliced egg is placed on top. A local dish from Fukuoka. |
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Miwa Somen (noodles)
| Menu Info | Somen noodle dough prepared from wheat flour, water, salt, etc., made in Sakurai city mainly in the Miwa region, Nara prefecture thinly cut into noodles. |
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| Ingredients | Somen (thin wheat noodles) |
| Cooking | Boil |
Dessert of the day
| Menu Info | Dessert that changes every day. |
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* 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)