Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 23:00 1 days ahead.
Order
Orders can be placed for a group size of 2 to 20 guests only.
Menu Information
Assorted Sakizuke (starter), 3 kinds
Menu Info | Platter of 3 kinds of appetizers is first served in Japanese cuisine. |
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Assorted seasonal vegetables of the day
Menu Info | Platter of various different fresh vegetables that changes every day. |
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Ingredients | Vegetable |
Agu Pork Meatballs
Ingredients | Agu pork |
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Agu Pork Belly Shabu-Shabu
Menu Info | Thinly sliced meat or seafood and others quickly dipped in boiling water or broth. Eaten with dipping sauce. |
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Ingredients | Agu pork, Pork belly |
Cooking | Boil |
Dessert of the season
* Please select 1 dish from the menu below.
End-of-the-meal zosui (rice soup)
Menu Info | Rice is placed in the leftover soup and stewed until soft at the end of a hotpot meal. |
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Ingredients | Rice |
Cooking | Simmer |
Okinawa soba noodles
Menu Info | The dish includes dashi soup-stock, Noodles prepared only with wheat flour and seasoned pork etc. |
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Ingredients | Pork, Wheat flour, Noodles |
Flavor | Dashi |
Agu Pork
Ingredients | Agu pork |
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Premium Ishigaki Beef
Ingredients | Ishigaki beef |
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Assorted Vegetables
Ingredients | Vegetable |
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* 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)