Detailed Course Contents
14,000 JPY Course (10 Items)
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Offer period:
Year-round -
Menu Order Reception Time:
17:30 - 20:15 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 20:00 0 days ahead.
Order
Orders can be placed for a group of more than 1 guests.
Menu Information
Sakizuke (starter)
Menu Info | The first dish served during a Japanese course meal. |
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Assorted appetizers, 3 kinds
Menu Info | Platter of 3 kinds of appetizers. |
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Sashimi
Cooking | Raw |
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Nimono
Menu Info | Dish prepared by simmering ingredients in broth, condiments, etc. |
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Abalone Teppanyaki
Menu Info | Abalone grilled on an iron hot plate. |
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Ingredients | Abalone |
Cooking | Teppanyaki |
Mushimono
Menu Info | Dish prepared by steaming ingredients. |
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Tai chazuke (sea bream and rice with tea)
Menu Info | Rice topped with fresh sliced sea bream and seasonings, with broth or Japanese tea poured over. |
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Ingredients | Rice, Sea bream |
Cooking | Cover/Add |
Garlic Rice
Menu Info | Rice fried with sliced garlic and other ingredients like parsley. |
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Ingredients | Garlic, Rice |
Cooking | Stir-fry |
Red miso soup and pickled vegetable set
Dessert
* Please select 1 dish from the menu below.
Sirloin steak (100g)
Menu Info | Thickly cut and grilled meat portion called "Sirloin." |
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Ingredients | Beef sirloin |
Cooking | Bake/Roast |
Beef fillet steak (80g)
Menu Info | Roasted, thick cut beef fillet. |
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Ingredients | Beef fillet |
Cooking | Bake/Roast |
* Please select 1 dish from the menu below.
Coffee
- Types of drink: Coffee
Black Tea
- Types of drink: Black Tea
Soft Drinks
- Types of drink: 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)