Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 18:00 2 days ahead.
Order
Orders can be placed for a group of more than 2 guests.
Menu Information
Salad
Vegetable sticks
Menu Info | Raw vegetables cut into sticks and served with a side of dressing, etc. as a dip. |
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Ingredients | Cucumber, Celery, Daikon radish, Carrot |
Cooking | Raw, Cut |
Sauce-dressed Dish
Ohitashi (boiled vegetables)
Menu Info | Boiled vegetable lightly soaked in broth, mirin and soy sauce, etc. |
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Flavor | Soy sauce, Mirin, Dashi |
Cooking | Boil |
Hot Dish Cuisine
* Please select 1 dish from the menu below.
Chawanmushi (steamed egg custard)
Menu Info | A dish of beaten egg mixed in a bowl with 'dashi' stock and other ingredients, then steamed. |
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Ingredients | Chicken tenderloin, Japanese parsley, Shiitake, Hen's egg, Ginkgo nut |
Cooking | Steam |
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 |
Main Dish
Assorted grilled skewers, 5 kinds
Menu Info | Platter of 5 kinds of meat, vegetables and other cut into bite sized pieces and threaded onto skewers, grilled on an open flame. |
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Cooking | Broil/Barbecue |
Soup
Chicken soup
Menu Info | A dish of chicken bones and vegetables stewed with other ingredients. |
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Ingredients | Chicken |
Cooking | Stew |
* 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)