Detailed Course Contents
3,850 JPY Course (8 Items)
水炊きコース
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Offer period:
Year-round
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Order
Orders can be placed for a group of more than 1 guests.
All guests are required to reserve the same course.
Other Important Point
Space is limited to 120 minutes during busy periods.
Menu Information
【セット・コース】小鉢 酢モツ
Vinegared organ meats
| Menu Info | Various organ meats (chicken, beef or pork) dressed with vinegar. |
|---|---|
| Ingredients | Chicken guts |
| Flavor | Vinegar |
| Cooking | Dress |
【セット・コース】ぶつ切り
Mizutaki
| Ingredients | Chicken |
|---|---|
| Cooking | Simmer |
【セット・コース】ミンチ 四つ身 レバー
Boiled meatball soup
| Ingredients | Ground chicken, Chicken, Chicken liver |
|---|---|
| Cooking | Simmer |
【コース】野菜
Vegetable hotpot
| Ingredients | Cabbage, Japanese leek, Shiitake, Konjac noodles, Tofu |
|---|---|
| Cooking | Simmer |
【スモークチキン】
Smoked Aigamo duck
| Menu Info | Aigamo duck meat with a distinctive wood-smoked flavor. |
|---|---|
| Ingredients | Duck meat, Chicken |
| Cooking | Smoke |
【コース】揚げ物
Fried chicken
| Menu Info | Chicken meat lightly battered and fried in oil. |
|---|---|
| Ingredients | Chicken thigh, Chicken drumstick |
| Cooking | Deep-fry |
【コース】豚しゃぶ
Pork shabu-shabu
| Ingredients | Pork |
|---|---|
| Cooking | Boil |
麺
Ramen noodles with dipping sauce
| Ingredients | Chinese noodles |
|---|---|
| Cooking | Boil |
おじや
Ojiya (rice porridge)
| Menu Info | A dish of ingredients added to rice boiled until soft in a large amount of 'dashi' stock. |
|---|---|
| Ingredients | Rice, Hen's egg |
| Cooking | Simmer |
* 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)