Detailed Course Contents
5,500 JPY Course (8 Items)
5500円 鍋なしコース
-
Offer period:
Year-round -
Menu Order Reception Time:
18:00 - 00:00
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Order
Orders can be placed for a group of more than 2 guests.
Menu Information
博多明太子
Marinated cod roe
| Menu Info | Cod ovaries which are marinated in seasonings and flavored. |
|---|---|
| Ingredients | Marinated cod roe |
ささみの昆布締め
Locally raise chiken tenderloin covered by kelp
| Menu Info | Locally raise chiken tenderloin from the outer ribs, called "sasami," cured between sheets of kombu seaweed. |
|---|---|
| Ingredients | Chicken tenderloin, Konbu kelp |
宮崎地鶏のタタキ
Seared free range chicken
| Menu Info | Free-range chicken meat quickly char-grilled and seasoned with soy sauce and condiments, etc. |
|---|---|
| Ingredients | Chicken |
宮崎地鶏のもも焼き
Grilled locally raised chicken thigh
| Menu Info | Grilled locally raised chicken thigh. |
|---|---|
| Ingredients | Chicken thigh, Jidori chicken |
| Cooking | Bake/Roast |
あほう鳥特製つくね
Meatballs
| Menu Info | Ground meat or seafood etc. mixed with other ingredients and grilled. |
|---|---|
| Ingredients | Ground chicken |
| Cooking | Bake/Roast |
明太からすみ揚げモチ
Other rice soup / Rice cake
| Ingredients | Rice, Marinated cod roe, Dried mullet roe |
|---|---|
| Cooking | Deep-fry |
焼きおにぎりのいくら乗せ
Grilled rice ball
| Menu Info | An onigiri (hand-pressed rice ball) spread with seasonings, such as soy sauce or miso, and cooked on a grill. |
|---|---|
| Ingredients | Rice, Salmon roe |
| Cooking | Bake/Roast |
本日のデザート
Dessert of the day
| Menu Info | Dessert that changes every day. |
|---|
* 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)