Detailed Course Contents
Additional Fee-related Details
The service charge is included in the course fee.
The cover charge is included in the course fee.
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
Assorted appetizers, 2 kinds
| Menu Info | Platter of 2 kinds of appetizers. |
|---|
Fresh vegetable salad
| Cooking | Mix/Blend |
|---|
Mascarpone Chawanmushi (Savory Custard with Creamy Cheese)
| Menu Info | A dish of beaten egg mixed in a bowl with 'dashi' stock and other ingredients, then steamed. |
|---|---|
| Ingredients | Chicken tenderloin, Japanese parsley, Shiitake, Hen's egg, Ginkgo nut, Mascarpone |
| Cooking | Steam |
Assortment of four kinds of seasonal fresh fish sashimi
| Menu Info | Platter of 4 kinds of seafood sashimi. |
|---|
Whole Jumbo Shrimp (Head-on)
| Ingredients | Head-on shrimp |
|---|
Medium-Rare Fried Horse Mackerel
| Ingredients | Horse mackerel |
|---|---|
| Cooking | Deep-fry |
Beef tongue steak
| Menu Info | Thickly-sliced and grilled beef tongue called tan. |
|---|---|
| Ingredients | Beef tongue |
| Cooking | Bake/Roast |
Salmon and salmon roe kamameshi (pot rice)
| Menu Info | Rice topped with salmon and salmon roe, served in an iron kettle. |
|---|---|
| Ingredients | Salmon, Salmon roe, Rice |
| Cooking | Steam |
Seasonal sherbet
| Menu Info | Juice of seasonal fruit added with sugar and essence, then frozen. |
|---|---|
| Flavor | Sugar |
| 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)