Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 22:00 1 days ahead.
Reservations may be cancelled for late arrivals over 30 minutes.
Order
Orders can be placed for a group of more than 2 guests.
Menu Information
Small bowled dish of the season
Menu Info | Seasonally changing side dish. |
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Assorted sushi and sashimi
Menu Info | Rice mixed with vinegar, shaped by hand, and topped with sushi ingredients served with raw, thinly-sliced seafood. |
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Ingredients | Rice, Beef, Seasonal fish |
Flavor | Vinegar |
Seasonal vegetable salad
Menu Info | Salad of various vegetables of the season. |
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Cooking | Mix/Blend |
Fried chicken
Menu Info | Chicken meat lightly battered and fried in oil. |
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Ingredients | Chicken thigh |
Cooking | Deep-fry |
Japanese-style rolled omelet
Menu Info | A dish of beaten egg mixed with 'dashi' stock and cooked while simultaneously wrapping. |
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Ingredients | Hen's egg, Red pepper |
Flavor | Dashi |
Cooking | Bake/Roast |
Pork shabu-shabu
Menu Info | Thinly sliced pork quickly dipped in boiling water or broth. Eaten with dipping sauce. |
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Ingredients | Agu pork, Chinese cabbage, Potherb mustard (Mizuna), Japanese leek |
Cooking | Boil |
Zousui (rice soup) set or champon noodles (for the finish of a hotpot meal)
Menu Info | You can order a zousui (rice soup) set or champon noodles for last dish of the hotpot. |
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Ingredients | Rice, Champon noodles |
Cooking | Simmer |
Dessert
* 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)