Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Menu Information
Assorted sashimi, 2 kinds
Menu Info | Platter of 2 kinds of seafood sashimi. |
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Ingredients | Seasonal fish |
Cooking | Raw |
Simmered Berkshire pork belly
Menu Info | Berkshire pork belly simmered with pot herbs. |
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Ingredients | Pork belly |
Flavor | Soy sauce |
Cooking | Stew |
Okinawan peanut tofu
Menu Info | A special kind of tofu made from peanuts, served in sauce made from vinegared miso and soy sauce. |
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Ingredients | Okinawan peanut tofu |
Cooking | Harden/Congeal |
Fillet cutlet
Menu Info | Sliced pork fillet meat, coated in batter and deep-fried. |
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Ingredients | Pork tenderloin |
Flavor | Cooking oil |
Cooking | Deep-fry |
Chawanmushi (steamed egg custard)
Menu Info | A dish of beaten egg mixed in a bowl with 'dashi' stock and other ingredients, then steamed. |
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Ingredients | Shiitake, Hen's egg, Ginkgo nut, White flesh fish, Japanese parsley, Kamaboko (boiled fish paste) |
Cooking | Steam |
Cake of the day
Menu Info | Cake that changes every day. |
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Ingredients | Seasonal fruit |
* 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)