Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 20:00 3 days ahead.
Order
Orders can be placed for a group size of 20 to 90 guests only.
Menu Information
Pufferfish
Ingredients | Pufferfish |
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Cooking | Raw |
Assorted tempura, 5 kinds
Menu Info | Platter of 5 kinds of seafood, vegetables and such ingredients coated with tempura batter and deep fried. |
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Ingredients | Wheat flour, Pufferfish, Shrimp, Vegetable |
Flavor | Cooking oil |
Cooking | Deep-fry |
Beef sukiyaki
Menu Info | A hotpot of beef and vegetables simmered in a sweet, soy sauce-based broth. |
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Ingredients | Beef |
Flavor | Sugar, Soy sauce, Cooking oil |
Cooking | Simmer |
Small bowled dish of the season
Menu Info | Seasonally changing side dish. |
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Roast beef salad
Menu Info | A salad of roast beef and various vegetables. |
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Ingredients | Beef |
Cooking | Bake/Roast |
Sesame tofu
Menu Info | A tofu made from ground sesame and starch, one of many Buddhist vegetarian dishes. |
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Ingredients | Sesame tofu |
Cooking | Harden/Congeal |
Marinated cod roe
Menu Info | Cod ovaries which are marinated in seasonings and flavored. |
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Ingredients | Marinated cod roe |
Rice
Miso soup
Menu Info | A soup dish of vegetables, seafood, tofu and other ingredients stewed in dashi stock, flavoured with miso paste. |
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Ingredients | Tofu |
Flavor | Miso, Dashi |
Cooking | Stew |
Dessert
* 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)