Detailed Course Contents
5,500 JPY Course
-
Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 22:00 - Time Limit: 150 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 12:00 0 days ahead.
Order
Orders can be placed for a group size of 1 to 12 guests only.
Menu Information
Appetizer
Seared Yellowtail
| Ingredients | Yellowtail |
|---|
Taro with Kyoto miso and nuts
| Ingredients | Taro, Nuts |
|---|---|
| Flavor | Miso |
Fried smelt tempura with seaweed batter
| Ingredients | Japanese smelt, Green laver |
|---|---|
| Cooking | Deep-fry |
Pickled kumquat/ Agu pork prosciutto rolls with rapeseed blossoms
| Ingredients | Kumquat, Field mustard, Raw ham |
|---|
Simmered soy milk jellied broth
| Ingredients | Soy milk |
|---|
Dashimaki tamago with chirimen sansho and mitsuba
| Ingredients | Boiled and dried baby sardine, Japanese parsley, Hen's egg |
|---|---|
| Flavor | Japanese pepper |
Hotpot Cuisine
Shabu-shabu
| Menu Info | Thinly sliced meat or seafood and others quickly dipped in boiling water or broth. Eaten with dipping sauce. |
|---|---|
| Ingredients | Chinese cabbage, Potherb mustard (Mizuna), Japanese leek, Agu pork |
| Cooking | Boil |
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)