Detailed Set Contents
2,500 JPY Set
極上六白黒豚すき焼き膳
Recommend
-
Offer period:
Year-round -
Menu Order Reception Time:
11:30 - 14:00
17:30 - 22:00 - Time Limit: 90 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reservations may be cancelled for late arrivals over 30 minutes.
Order
Orders can be placed for a group size of 1 to 90 guests only.
Menu Information
本日の付出し
Otoshi (an appetizer) of the day
| Menu Info | Today's selection of small dishes served before the main dish. |
|---|
こしき島キビナゴの刺身 ～酢味噌で～
Silver-stripe round herring with vinegared miso
| Menu Info | A dish of silver-stripe round herring served with vinegared miso sauce. |
|---|---|
| Ingredients | Silver-stripe round herrings |
| Flavor | Vinegared miso |
| Cooking | Dress |
鮫島屋の無添加薩摩揚げ
Satsuma-age
| Menu Info | One of many fish paste products, where minced fish is fried in oil to form fish cakes. |
|---|---|
| Cooking | Deep-fry |
小鍋立 日本の宝 枕崎鰹節の白出汁（六白黒豚バラ肉すき焼き）
Other sukiyaki
| Cooking | Simmer, Bake/Roast |
|---|
福山黒酢柚子ポン酢
Hotpot cuisine
黒豚入り自慢のメンチカツ
Minced meat cutlet
| Menu Info | Cake of minced pork or beef kneaded together with onion, coated in batter and deep-fried. |
|---|---|
| Ingredients | Satsuma kurobuta pork |
| Cooking | Deep-fry |
さつま地鶏の刺身 ～甘口醤油で～
Locally raised chicken sashimi
| Menu Info | Seared and thinly-sliced locally rasied chicken, served with soy sauce and condiments. |
|---|---|
| Ingredients | Satsuma chicken |
| Cooking | Seared |
本日の香の物
Pickled vegetables
| Menu Info | Vegetables pickled in salt, rice bran, miso, mold, etc. |
|---|---|
| Cooking | Pickle |
本日の蒸物
Steamed cuisine
伊佐/大口 井手口さんの銀シャリ
Rice
* 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)