Detailed Course Contents
4,000 JPY Course
-
Offer period:
Year-round - Time Limit: 180 Min
- Last Order: 30 Min before
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Menu Information
Carpaccio (fish)
| Menu Info | Thinly-sliced fish seasoned with olive oil, salt and pepper. |
|---|---|
| Ingredients | Salmon |
| Flavor | Olive oil |
| Cooking | Mix/Blend |
Salad
| Ingredients | Chinese cabbage |
|---|
Fried chicken
| Menu Info | Chicken meat lightly battered and fried in oil. |
|---|---|
| Ingredients | Chicken thigh |
| Cooking | Deep-fry |
Satsuma-age
| Menu Info | One of many fish paste products, where minced fish is fried in oil to form fish cakes. |
|---|---|
| Cooking | Deep-fry, Bake/Roast |
Japanese yam steak
| Menu Info | Sliced yam flavored with seasoning and cooked on both sides. |
|---|---|
| Ingredients | Japanese yam |
| Cooking | Bake/Roast |
Seafood pajeon
| Menu Info | A Korean dish of finely chopped shrimp and squid mixed into flour dissolved in water, then cooked in thin layers. |
|---|---|
| Ingredients | Hen's egg, Wheat flour, Rice flour |
| Flavor | Sesame oil |
| Cooking | Bake/Roast |
Other fried rice / rice dishes
| Ingredients | Rice |
|---|
All-You-Can-Drink
All-You-Can-Drink
Beer / Highball / Shochu Highball, Sour / Japanese Sake / Shochu (Distilled spirits) / Plum Wine / Cocktails / Wine / 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)