Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 17:00 2 days ahead.
Order
Orders can be placed for a group size of 2 to 25 guests only.
Menu Information
Sauce-dressed dish
Welcome hors d'oeuvres
Menu Info | An assortment of hors d'oeuvres served before a meal. |
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Assorted sashimi, 3 kinds
Menu Info | Platter of 3 kinds of seafood sashimi. |
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Cooking | Raw |
Assorted seared chicken dishes
Menu Info | A platter of various seared chicken dishes. |
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Ingredients | Daisen chicken |
Cooking | Seared, Bake/Roast |
Roast beef salad
Menu Info | A salad of roast beef and various vegetables. |
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Ingredients | Beef |
Cooking | Bake/Roast |
Tempura
Menu Info | Seafood, vegetables or other ingredients coated in a soft wheat flour batter and deep-fried. |
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Ingredients | Wheat flour, Shrimp, Vegetable |
Flavor | Cooking oil |
Cooking | Deep-fry |
Marinated fried fish in vinegar sauce (Nanban-zuke)
Menu Info | A dish of fried fish marinated in vinegar with onions, etc. |
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Ingredients | Onion |
Flavor | Vinegar |
Cooking | Deep-fry, Pickle |
Manila clams rice
Menu Info | Boiled manila clams steamed with rice in their own juices. |
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Ingredients | Manila clam, Rice |
Cooking | Steam |
Clear broth soup
Menu Info | A clear soup flavored with soy sauce and salt, with floating ingredients. |
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Cooking | Simmer |
All-You-Can-Drink
All-You-Can-Drink
Beer / Whiskey / Highball / Shochu Highball, Sour / Japanese Sake / Shochu (Distilled spirits) / Plum Wine / Cocktails / 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)