Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 12:00 0 days ahead.
Even when guests arrive late, the ending time for the reservation remains unchanged.
Order
Orders can be placed for a group of more than 1 guests.
Menu Information
Appetizer
Seared Yellowtail
Ingredients | Yellowtail |
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Taro with Kyoto miso and nuts
Ingredients | Taro, Nuts |
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Flavor | Miso |
Fried smelt tempura with seaweed batter
Ingredients | Japanese smelt, Green laver |
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Cooking | Deep-fry |
Pickled kumquat/ Agu pork prosciutto rolls with rapeseed blossoms
Ingredients | Kumquat, Field mustard, Raw ham |
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Simmered soy milk jellied broth
Ingredients | Soy milk |
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Dashimaki tamago with chirimen sansho and mitsuba
Ingredients | Boiled and dried baby sardine, Japanese parsley, Hen's egg |
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Flavor | Japanese pepper |
Main Dish
Grilled sablefish marinated in miso
Ingredients | Sablefish |
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Flavor | Kyoto-style miso |
Breaded agu pork
Ingredients | Agu pork, Bread crumbs |
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Cooking | Deep-fry |
Crab gratin
Ingredients | Crab, Wheat flour, Milk |
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Cooking | Bake/Roast |
Deep-fried sakura shrimp and lotus root
Ingredients | Sakura shrimp, Lotus root |
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Cooking | Deep-fry |
Ribeye vegetable rolls
Ingredients | Beef spencer roll |
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Cooking | Bake/Roast |
Braised beef offal
Ingredients | Innards |
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Cooking | Stew |
Japanese sushi roll for setsubun
Ingredients | Vinegared rice, Nori |
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All-You-Can-Drink
All-You-Can-Drink
Beer / Whiskey / Shochu Highball, Sour / Shochu (Distilled spirits) / Awamori (Strong Okinawan liquor distilled from rice or millet) / Non-Alcoholic Beverages / 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)