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
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)