Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Order
Orders can be placed for a group size of 2 to 20 guests only.
Menu Information
Kobachi
Salad
| Menu Info | Dish where vegetables and other ingredients are eaten with dressing. |
|---|
Sashimi
Filefish thin structure
Live squid sugata-zukuri (sliced sashimi served maintaining the look of the whole squid)
| Menu Info | Body of live squid arranged with the squid head and tentacles. |
|---|---|
| Ingredients | Squid |
| Cooking | Raw |
Tuna sashimi
| Menu Info | Thinly cut raw tuna served with soy sauce. |
|---|---|
| Ingredients | Tuna |
| Cooking | Raw, Cut |
Longtooth grouper sashimi
| Menu Info | A dish of thinly sliced, raw longtooth grouper, served with soy sauce, etc. |
|---|---|
| Ingredients | Longtooth grouper |
| Cooking | Raw |
Live lobster making
Abalone sashimi
| Menu Info | Thinly cut raw abalone served with soy sauce. |
|---|
Chopped pufferfish sashimi
| Menu Info | Fresh pufferfish meat which is cut into chunks and eaten with soy sauce. |
|---|---|
| Ingredients | Pufferfish |
| Flavor | Soy sauce |
| Cooking | Raw |
Ara salt-grilled (kueh)
Ara Karaage (kue)
Ika ato tsukuri tenpura
Matsutake steamed in an earthenware teapot
| Menu Info | A dish made by putting matsutake mushrooms and dashi into an earthenware teapot and steaming. |
|---|---|
| Ingredients | Chicken, Japanese parsley, Matsutake mushroom, Ginkgo nut, Shrimp |
| Cooking | Steam |
migratory crab
Grilled Ise lobster with mayonnaise
Meal
Mini omakasedon, lobster miso soup, pickles, homemade mentaiko
Fruits
* 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)