Detailed Course Contents
4,400 JPY Course (7 Items)
-
Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 23:00 - Time Limit: 120 Min
- Last Order: 20 Min before
tax included
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
Assorted appetizers, 3 kinds
| Menu Info | Platter of 3 kinds of appetizers. |
|---|---|
| Ingredients | Okinawan peanut tofu, Mozuku (seaweed), Pork |
Sea grapes salad
| Menu Info | A salad dish prepared using an Okinawan seaweed called "sea grapes." |
|---|---|
| Ingredients | Sea grape |
| Cooking | Mix/Blend |
Okinawan rakkyo pickled in salt
| Menu Info | Strongly spicy vegetable from the Okinawa islands that resembles spring onions is pickled in salt. |
|---|---|
| Ingredients | Okinawan shallot |
| Cooking | Pickle |
Deep-fried Jimami tofu in broth
| Menu Info | An Okinawan dish of deep-fried tofu prepared from peanuts, topped with a sauce of vinegar-miso sauce or a sauce based on soy sauce. |
|---|---|
| Ingredients | Okinawan peanut tofu |
| Flavor | Dashi |
| Cooking | Deep-fry |
Goya Champuru
| Menu Info | An Okinawan dish consisting of 'Goya' (bitter gourd) stir-fried with tofu, egg, pork, etc. |
|---|---|
| Ingredients | Bitter melon, Hen's egg |
| Cooking | Stir-fry |
Shabu-shabu set
| Ingredients | Agu pork |
|---|---|
| Cooking | Boil |
ate-Night Okinawan Soba
| Ingredients | Okinawa noodles |
|---|
All-You-Can-Drink
All-You-Can-Drink
Beer / Whiskey / Shochu Highball, Sour / Awamori (Strong Okinawan liquor distilled from rice or millet) / 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)