Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 23:00 1 days ahead.
Order
Orders can be placed for a group of more than 1 guests.
Menu Information
Assorted appetizers, 5 kinds
| Menu Info | Platter of 5 kinds of appetizers. | 
|---|---|
| Ingredients | Monkfish liver, Vegetables pickled in sake lees, Whelk, Mozuku (seaweed), Wild Japanese tiger prawn, Spinach, Mushroom | 
Assorted sashimi, 5 kinds
| Menu Info | Platter of 5 kinds of seafood sashimi. | 
|---|---|
| Ingredients | Tuna, Olive flounder, White trevally, Octopus, White flesh fish | 
| Cooking | Raw | 
Other simmered fish
| Ingredients | White flesh fish | 
|---|---|
| Cooking | Simmer | 
Seafood chawanmushi (steamed egg custard)
| Ingredients | Oyster, Salmon roe, Hen's egg | 
|---|---|
| Flavor | Dashi | 
| Cooking | Steam | 
Assorted nigiri sushi, 10 kinds
| Menu Info | Platter of 10 kinds of sushi, each piece made by placing the ingredients on top of hand-pressed vinegared rice. | 
|---|---|
| Ingredients | Vinegared rice, Skipjack tuna, Sea bream, Chu-toro (fatty tuna), Scallop ligament, O-toro (extra-fatty tuna), Horse mackerel, Red rice prawn, Squid, Sea urchin, Conger eel | 
| Flavor | Vinegar | 
Sushi rolls
| Menu Info | Sushi rice and toppings rolled in a sheet of nori seaweed. | 
|---|---|
| Ingredients | Nori, Vinegared rice, Sea grape, Fatty tuna | 
| Cooking | Roll | 
Sea lettuce miso soup
| Menu Info | A miso soup with sea lettuce. | 
|---|---|
| Ingredients | Sea lettuce | 
| Flavor | Miso | 
| Cooking | Simmer | 
Sherbet
| Ingredients | Fruit | 
|---|---|
| Cooking | Freeze | 
* 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)
 
                                