Detailed Course Contents
15,400 JPY Course (7 Items)
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Offer period:
Year-round
tax includedcover charge excluded
Additional Fee-related Details
The cover charge is generated separately.
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reservations may be cancelled for late arrivals over 30 minutes.
Menu Information
Appetizer
Otoshi (an appetizer)
| Menu Info | A side dish served before ordered dishes are served. |
|---|
Abalone steak / grilled abalone
| Ingredients | Abalone |
|---|---|
| Cooking | Bake/Roast |
* Please select 2 dish from the menu below.
Beef fillet steak
| Menu Info | Roasted, thick cut beef fillet. |
|---|---|
| Ingredients | Beef fillet, Japanese black wagyu |
| Cooking | Bake/Roast |
Beef loin steak
| Menu Info | A dish of beef part called "loin" thickly-sliced and grilled. |
|---|---|
| Ingredients | Beef loin, Japanese black wagyu |
| Cooking | Bake/Roast |
* Please select 3 dish from the menu below.
Fried rice
| Menu Info | Rice stir fried with other various ingredients. |
|---|---|
| Ingredients | Rice |
| Flavor | Cooking oil |
| Cooking | Steam, Stir-fry |
Somen (Wheat noodles)
| Menu Info | Noodles made from wheat flour, water and salt etc. Thinly sliced and boiled. |
|---|---|
| Ingredients | Somen (thin wheat noodles) |
| Cooking | Boil |
Ojiya (rice porridge)
| Menu Info | A dish of ingredients added to rice boiled until soft in a large amount of 'dashi' stock. |
|---|---|
| Ingredients | Rice, Hen's egg |
| Cooking | Simmer |
* 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)