Detailed Course Contents
4,000 JPY Course (9 Items)
【接待、記念日利用に◎】贅沢コース
Recommend
-
Offer period:
Year-round -
Menu Order Reception Time:
17:30 - 00:00
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 22:00 1 days ahead.
Order
Orders can be placed for a group of more than 2 guests.
Menu Information
前菜3種
Assorted appetizers, 3 kinds
| Menu Info | Platter of 3 kinds of appetizers. |
|---|
鮮魚のお造り
Sashimi
| Cooking | Raw |
|---|
鯛の西京焼
Saikyo yaki (Grilled food with Saikyo miso)
| Menu Info | A dish of sliced fish marinated in Saikyo miso and grilled. |
|---|---|
| Ingredients | Sea bream |
| Flavor | Kyoto-style miso |
| Cooking | Bake/Roast |
豆腐と季節野菜の揚げ出しあんかけ
Deep-fried tofu in broth
| Menu Info | A dish where 'dashi' stock soup is poured over deep-fried tofu. |
|---|---|
| Ingredients | Scallion/Green onion/Leek, Tofu |
| Cooking | Deep-fry |
若鶏の塩唐揚げ
Fried chicken
| Menu Info | Chicken meat lightly battered and fried in oil. |
|---|---|
| Ingredients | Chicken thigh |
| Cooking | Deep-fry |
北海道牡蠣の玉味噌焼き
Grilled oysters
| Ingredients | Oyster |
|---|---|
| Cooking | Bake/Roast |
土瓶蒸し
Steamed in an earthenware teapot
| Menu Info | A dish made by putting ingredients with dashi into an earthenware teapot and steaming. |
|---|---|
| Cooking | Steam |
黒豚肩ロースステーキ
Pork loin steak
| Menu Info | Thickly cut and grilled pork portion called "Pork Loin." |
|---|---|
| Ingredients | Pork loin |
| Cooking | Bake/Roast |
〆の一品（焼きおにぎり茶漬け）
Grilled rice ball chazuke
| Menu Info | Onigiri (pressed rice) glazed with soy sauce, miso, etc., and cooked on a grill, with Japanese tea or broth poured over. |
|---|
* 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)