Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 0:00 1 days ahead.
Order
Orders can be placed for a group size of 3 to 30 guests only.
Menu Information
Tofu
Ingredients | Tofu |
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Salad of the day
Menu Info | Salad that changes every day. |
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Assorted sashimi, 3 kinds
Menu Info | Platter of 3 kinds of seafood sashimi. |
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Ingredients | Seafood, Sea grape |
Cooking | Raw |
Grilled fish with butter
Menu Info | Fish stir-fried with butter and seasoned with garlic and soy sauce. |
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Ingredients | Garlic, Seafood, Shellfish, Spinach |
Flavor | Soy sauce, Butter |
Cooking | Bake/Roast |
Loin sukiyaki
Menu Info | The back meat, called the loin, and vegetables are simmered sweet and salty in soy sauce and sugar. |
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Ingredients | Processed vegetable, Beef loin, Wagyu beef |
Flavor | Sugar, Soy sauce |
Food dressed with vinegared soybean paste
Menu Info | A dish of seafood, seaweed or vegetables dressed with vinegared miso. |
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Ingredients | Seafood |
Flavor | Miso |
Cooking | Dress |
Champuru
Menu Info | An Okinawan dish made by stir-frying various ingredients with tofu, egg, and pork. |
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Ingredients | Pork, Hen's egg, Tofu |
Cooking | Stir-fry |
Seafood futomaki sushi rolls
Menu Info | Sushi rice and various seafood, etc. rolled in a sheet of nori seaweed and cut into pieces. |
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Ingredients | Nori, Vinegared rice |
Cooking | Cut, Roll |
Bowled dish
Menu Info | A bowled dish served during a Japanese course meal. |
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* 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)