Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 0:00 2 days ahead.
Order
Orders can be placed for a group size of 4 to 12 guests only.
Menu Information
Daikon radish and mizuna salad
Menu Info | Daikon radish and mizuna served together and topped with dressing. |
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Ingredients | Potherb mustard (Mizuna), Daikon radish |
Cooking | Dress |
Vinegared Pork Giblets & Pig Ear, with Shikuwasa Pepper Paste
Ingredients | Pork organ, Pork |
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Flavor | Vinegar |
Edible horse meat
Ingredients | Horse meat, Garlic |
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Cooking | Raw |
Seared Akadori chicken
Menu Info | Chicken meat called "Akadori" quickly char-grilled and seasoned with soy sauce and condiments, etc. |
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Ingredients | Chicken |
Cooking | Dress |
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 |
Fried chicken with vinegar and tartar sauce
Menu Info | Fried chicken mixed with sweet and sour sauce, then topped with tartar sauce. |
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Ingredients | Chicken, Onion, Hen's egg, Wheat flour |
Flavor | Mayonnaise, Tartar sauce |
Cooking | Deep-fry |
Ramen (only noodles)
All-You-Can-Drink
All-You-Can-Drink
Beer / Highball / Shochu Highball, Sour / Shochu (Distilled spirits) / Awamori (Strong Okinawan liquor distilled from rice or millet) / Fruit Liqueur / Cocktails / Wine / Soft Drinks
* 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)