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. |
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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. |
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Ingredients | Squid |
Cooking | Raw |
Tuna sashimi
Menu Info | Thinly cut raw tuna served with soy sauce. |
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Ingredients | Tuna |
Cooking | Raw, Cut |
Longtooth grouper sashimi
Menu Info | A dish of thinly sliced, raw longtooth grouper, served with soy sauce, etc. |
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Ingredients | Longtooth grouper |
Cooking | Raw |
Sesame mackerel
Whale (Obaike)
Aka mutsu yaki
Plum chawanmushi
Ika ato tsukuri tenpura
Tennen Sea bream steamed with sake
Menu Info | A Japanese dish of sea bream sprinkled with salt and sake, and steamed in a pot. |
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Ingredients | Sea bream |
Flavor | Salt |
Cooking | Steam |
boiled octopus
Meal
white rice
Miso soup
Menu Info | A soup dish of vegetables, seafood, tofu and other ingredients stewed in dashi stock, flavoured with miso paste. |
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Ingredients | Tofu |
Flavor | Miso, Dashi |
Cooking | Stew |
Pickled vegetables
Menu Info | Vegetables pickled in salt, rice bran, miso, mold, etc. |
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Ingredients | Cucumber, Daikon radish |
Cooking | Pickle |
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)