Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Order
Orders can be placed for a group size of 2 to 24 guests only.
Menu Information
Seasonal Hassun
Menu Info | A course of Japanese cuisine. The dish is served on a tray and changes by season. |
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Live squid sugata-zukuri (sliced sashimi served maintaining the look of the whole squid)
Menu Info | Body of live squid arranged with the squid head and tentacles. |
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Ingredients | Squid |
Cooking | Raw |
Foie gras chawanmushi (steamed egg custard)
Menu Info | A dish prepared by putting foie gras and other ingredients into a beaten egg and dashi stock mixture and then steaming it. |
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Ingredients | Hen's egg, Foie gras |
Flavor | Dashi |
Cooking | Steam |
Squid tempura
Menu Info | Squid coated in a soft wheat flour batter and deep-fried. |
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Ingredients | Squid, Wheat flour |
Flavor | Cooking oil |
Cooking | Deep-fry |
Pork and Japanese leek shabu-shabu
Menu Info | Thinly sliced pork, Japanese leek, etc. are quickly dipped in boiling water or broth and eaten with dipping sauce. |
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Ingredients | Pork, Scallion/Green onion/Leek |
Flavor | Dashi |
Cooking | Boil |
Buckwheat noodles
Menu Info | Dough made with buckwheat flour and water, thinly sliced and boiled. |
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Ingredients | Buckwheat |
Cooking | Boil |
Sesame pudding
Ingredients | Sesame, Hen's egg, Milk |
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Cooking | Harden/Congeal |
All-You-Can-Drink
All-You-Can-Drink
* 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)