Detailed Course Contents
10,800 JPY Course
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Offer period:
Year-round -
Menu Order Reception Time:
11:30 - 21:00 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 15:00 1 days ahead.
Reservations may be cancelled for late arrivals over 30 minutes.
Order
Orders can be placed for a group size of 1 to 60 guests only.
Menu Information
Sakizuke (starter)
Menu Info | The first dish served during a Japanese course meal. |
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Assorted crab
Assorted sushi and sashimi
Menu Info | Rice mixed with vinegar, shaped by hand, and topped with sushi ingredients; served with raw, thinly-sliced seafood. |
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Ingredients | Rice |
Flavor | Vinegar |
Assorted tempura
Menu Info | Platter of various kinds of seafood, vegetables and other ingredients, each piece coated in a soft wheat flour batter and deep-fried. |
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Ingredients | Wheat flour |
Flavor | Cooking oil |
Cooking | Deep-fry |
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 | Beef, Pork, Chicken, Chinese cabbage, Potherb mustard (Mizuna), Japanese leek |
Cooking | Boil |
Flat noodles
Menu Info | Dough made with flour, water and salt etc. Rolled flat, widely cut and boiled. |
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Ingredients | Flat noodles |
Cooking | Boil |
Rice cake
Menu Info | A dish of steamed sticky rice pounded in a mortar and formed into circular or square shapes. |
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Ingredients | Sticky rice |
Cooking | Steam |
Rice
Pickled vegetables
Menu Info | Vegetables pickled in salt, rice bran, miso, mold, etc. |
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Ingredients | Cucumber, Daikon radish |
Cooking | Pickle |
Dessert
* 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)