Detailed Course Contents
3,300 JPY Course (8 Items)
昼会席
-
Offer period:
Year-round -
Menu Order Reception Time:
11:30 - 14:00
tax included
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
季節の八寸
Seasonal Hassun
| Menu Info | A course of Japanese cuisine. The dish is served on a tray and changes by season. |
|---|
旬魚3種盛り
Assorted sashimi, 3 kinds
| Menu Info | Platter of 3 kinds of seafood sashimi. |
|---|---|
| Cooking | Raw |
煮物椀
Other simmered dishes
| Cooking | Simmer |
|---|
茶碗蒸し
Chawanmushi (steamed egg custard)
| Menu Info | A dish of beaten egg mixed in a bowl with 'dashi' stock and other ingredients, then steamed. |
|---|---|
| Ingredients | Chicken tenderloin, Japanese parsley, Shiitake, Hen's egg, Ginkgo nut |
| Cooking | Steam |
天婦羅
Tempura
| Menu Info | Seafood, vegetables or other ingredients coated in a soft wheat flour batter and deep-fried. |
|---|---|
| Ingredients | Wheat flour |
| Flavor | Cooking oil |
| Cooking | Deep-fry |
名物！きなこ豚の「こうじ葱しゃぶ」
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. |
|---|---|
| Ingredients | Pork, Scallion/Green onion/Leek |
| Flavor | Dashi |
| Cooking | Boil |
水音特製じゃこ飯、香物
Jako Meshi (fishcake rice)
| Menu Info | Cooked rice mixed with small fish seasoned with soy sauce or other seasonings. |
|---|---|
| Ingredients | Rice, Boiled and dried baby sardine, Pickles |
| Cooking | Mix/Blend |
黒胡麻プリン
Sesame pudding
| Ingredients | Hen's egg, Milk, Black sesame |
|---|---|
| Cooking | Harden/Congeal |
* 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)