Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 23:00 3 days ahead.
Order
Orders can be placed for a group size of 2 to 40 guests only.
Menu Information
Kobachi
Appetizer
Seared beef salad
Ingredients | Beef |
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Cooking | Mix/Blend |
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 |
Cooking | Bake/Roast |
Assorted sashimi
Menu Info | Platter of several kinds of seafood sashimi. |
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Cooking | Raw |
Beef Sagari (hanger steak)
Menu Info | Meat dish made using a cut from the beef diaphragm called "Sagari." |
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Ingredients | Beef hanging tender |
Chirashi sushi
Menu Info | Sushi rice topped with seafood, thinly sliced egg omelet and vegetables, etc. |
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Ingredients | Perilla, Burdock, Carrot, Shiitake, Hen's egg, Vinegared rice |
Flavor | Vinegar |
Soup dish
All-You-Can-Drink
All-You-Can-Drink
Beer / Highball / Shochu Highball, Sour / Shochu (Distilled spirits) / Plum Wine / Cocktails / Wine / Soft Drinks
* 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)