Detailed Course Contents
3,800 JPY Course (10 Items)
出島
-
Offer period:
Year-round
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 18:00 1 days ahead.
Order
Orders can be placed for a group of more than 2 guests.
Menu Information
御鰭
Clear broth soup
| Menu Info | A clear soup flavored with soy sauce and salt, with floating ingredients. |
|---|---|
| Cooking | Simmer |
前八寸3種
Hassun (seasonal side dish)
| Menu Info | A dish presented in a tray called "hassun," served during a Japanese course meal. |
|---|
お造り3種
Assorted sashimi, 3 kinds
| Menu Info | Platter of 3 kinds of seafood sashimi. |
|---|---|
| Cooking | Raw |
角煮
Simmered cubed meat
| Ingredients | Pork loin |
|---|---|
| Cooking | Simmer |
長崎天婦羅
Tempura
| Menu Info | Seafood, vegetables or other ingredients coated in a soft wheat flour batter and deep-fried. |
|---|---|
| Ingredients | Wheat flour |
| Flavor | Cooking oil |
| Cooking | Deep-fry |
中華スープ
Soup
銀しゃり
Rice
香の物
Pickles
| Menu Info | A type of food in which ingredients are marinated in seasonings (salt, rice bran, vinegar, miso, soy sauce etc.). |
|---|---|
| Ingredients | Cucumber, Daikon radish |
| Cooking | Pickle |
お汁粉
Oshiruko (sweet red bean soup with toasted rice cakes)
| Menu Info | Red bean simmered with sugar until sweet, then presented in a bowl with sweet red bean soup and toasted rice cake. |
|---|---|
| Ingredients | Red beans |
| Cooking | Simmer |
デザート
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)