Detailed Course Contents
Additional Fee-related Details
The service charge is included in the course fee.
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Order
Orders can be placed for a group size of 2 to 16 guests only.
Menu Information
Assorted appetizers
Menu Info | Platter of various kinds of appetizers. |
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Ingredients | Japanese mustard spinach, Field mustard, Japanese ginger |
Cooking | Bake/Roast, Deep-fry |
Edible Raw yuba (tofu skin)
Menu Info | Cut soymilk curd which is eaten with wasabi soy sauce. |
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Ingredients | Yuba (tofu skin), Avocado, Fruit tomato |
Cooking | Raw |
Hot dish cuisine
Ingredients | Tofu, Bamboo shoot, Enoki mushroom, Brown beech mushroom, Garland chrysanthemum |
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Wild vegetable tempura
Menu Info | Wild vegetables (Japanese angelica-tree sprout, eagle fern, etc.) coated in a soft wheat flour batter and deep-fried. |
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Ingredients | Edible wild plants, Wheat flour |
Flavor | Cooking oil |
Cooking | Deep-fry |
Sesame tofu
Menu Info | A tofu made from ground sesame and starch, one of many Buddhist vegetarian dishes. |
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Ingredients | Sesame tofu, Shiitake, Zucchini |
Cooking | Harden/Congeal, Bake/Roast |
Stew
Ingredients | Shogoin daikon radish, Eggplant |
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Flavor | Dengaku miso |
Grilled rice ball
Menu Info | An onigiri (hand-pressed rice ball) spread with seasonings, such as soy sauce or miso, and cooked on a grill. |
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Ingredients | Rice, Perilla, Sesame |
Cooking | Bake/Roast |
Dessert
Ingredients | Orange |
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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)