Detailed Course Contents
3,500 JPY Course (9 Items)
藤コース
-
Offer period:
Year-round
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Menu Information
酢もつ
Vinegared organ meats
| Menu Info | Various organ meats (chicken, beef or pork) dressed with vinegar. |
|---|---|
| Cooking | Dress |
御つまみに最適のチャンジャ
Chanja (Korean spicy marinated cod innards)
| Ingredients | Garlic |
|---|---|
| Flavor | Sesame oil, Red pepper |
| Cooking | Ferment |
一藤サラダ
Other Japanese-style Salad
| Menu Info | A salad of raw vegetables with a soy sauce-based dressing. |
|---|
馬スジ煮込み
Other simmered dishes
| Cooking | Simmer |
|---|
極上馬刺し盛り合わせ
Edible horse meat
| Ingredients | Horse meat, Garlic |
|---|---|
| Cooking | Raw |
◆もつ鍋
Offal hotpot
| Ingredients | Chicken guts, Cabbage, Scallion/Green onion/Leek |
|---|---|
| Cooking | Simmer |
◆ チャンポン麺
Champon
| Menu Info | Champon noodles made from wheat flour cooked in broth with meat, seafood and vegetables etc. |
|---|---|
| Ingredients | Champon noodles |
| Cooking | Boil |
【冷】季節のシャーベット
Sherbet
| Cooking | Freeze |
|---|
* 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)