Detailed Course Contents
17,000 JPY Course (11 Items)
鰻づくし会席
-
Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 20:30 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reservations must be made 2 business days in advance.
Order
Orders can be placed for a group of more than 1 guests.
Menu Information
お通し
Appetizer
| Ingredients | Processed marine product, Leaf vegetable, Konjac noodles |
|---|---|
| Flavor | Soy sauce, Mirin, Sake(Japanese rice wine), Dashi |
| Cooking | Stir-fry, Simmer |
鰻の白焼き
Grilled eel without seasoning
| Menu Info | Sliced eel is skewered and broiled without any sauce. Spices or soy sauce are usually applied before eating. |
|---|---|
| Ingredients | Eel |
| Flavor | Sake(Japanese rice wine), Mirin |
| Cooking | Bake/Roast |
八寸
Assorted appetizers
| Ingredients | Eel, Hen's egg |
|---|---|
| Flavor | Kabayaki sauce, Japanese pepper |
| Cooking | Bake/Roast, Skewer roasting |
鰻のちり蒸し
Fish hotpot
| Menu Info | Seafood and vegetables and others boiled in a pot with water. Eaten with ponzu sauce and condiments. |
|---|---|
| Ingredients | Eel, Tofu, Japanese leek, Carrot, Konbu kelp |
| Flavor | Ponzu, Grated daikon radish and chili |
| Cooking | Boil, Steam |
蒲焼
Grilled eel
| Menu Info | Sliced eel is skewered, broiled, and steamed, covered in a sweet soy sauce, and broiled again. |
|---|---|
| Ingredients | Eel |
| Flavor | Kabayaki sauce |
| Cooking | Steam, Bake/Roast |
デザート
Dessert
| Ingredients | Ice cream, Orange, Apple, Liqueur gelee |
|---|---|
| Flavor | Wine, Granulated sugar, Lemon juice |
| Cooking | Raw, Cover/Add, Freeze, Gelee |
* 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)