Detailed Course Contents
5,060 JPY Course (8 Items)
すきやきコース(霜降)
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Offer period:
Year-round
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 15:00 1 days ahead.
Menu Information
すきやき（肉・野菜盛）
Sukiyaki
| Menu Info | Meat or seafood cooked in soy sauce and sugar with vegetables etc. |
|---|---|
| Ingredients | Beef loin, Garland chrysanthemum, Japanese leek, Shiitake, Hen's egg, Konjac noodles, Tofu |
| Flavor | Sugar, Soy sauce |
| Cooking | Simmer, Bake/Roast |
先付
Sakizuke (starter)
| Menu Info | The first dish served during a Japanese course meal. |
|---|
玉子
Eggs
| Menu Info | Chicken eggs. They can be used in cooking by boiling and frying them. |
|---|---|
| Ingredients | Hen's egg |
| Cooking | Bake/Roast |
トマトサラダ
Tomato salad
| Ingredients | Tomato |
|---|---|
| Cooking | Mix/Blend |
きしめん
Flat noodles
| Menu Info | Dough made with flour, water and salt etc. Rolled flat, widely cut and boiled. |
|---|---|
| Ingredients | Flat noodles |
| Cooking | Boil |
御飯
Rice
香の物
Pickled vegetables
| Menu Info | Vegetables pickled in salt, rice bran, miso, mold, etc. |
|---|---|
| Ingredients | Cucumber, Daikon radish |
| Cooking | Pickle |
デザート
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)