Detailed Course Contents
Important Notes
Provided Days
MON/TUE/WED/THU/FRI
Unavailable on holidays.
Reservation
Reserve by 16:00 1 days ahead.
Order
Orders can be placed for a group size of 2 to 20 guests only.
Menu Information
Tofu with sea urchin
Menu Info | Tofu garnished with sea urchin. |
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Ingredients | Sea urchin, Tofu |
Bagna cauda
Menu Info | Italian dish of various raw vegetables enjoyed with a side of warm dipping sauce. |
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Ingredients | Seasonal vegetables |
Cooking | Mix/Blend |
Assorted sashimi, 3 kinds
Menu Info | Platter of 3 kinds of seafood sashimi. |
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Cooking | Raw |
Satsuma-age
Menu Info | One of many fish paste products, where minced fish is fried in oil to form fish cakes. |
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Cooking | Deep-fry |
Fried silver-stripe round herring
Menu Info | Silver-stripe round herring lightly battered and fried in oil.. |
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Ingredients | Silver-stripe round herrings |
Cooking | Deep-fry |
Lotus root manju (steamed bun)
Menu Info | Lotus root and other ingredients are grated, steamed in a round shape, and served with a thick sauce. |
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Ingredients | Lotus root |
Flavor | Japanese mustard |
Cooking | Steam, With sticky sauce |
Tenderloin steak
Menu Info | A dish prepared from meat of fillet from the loin area, cut thick and grilled. |
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Cooking | Teppanyaki |
Rice ball with meat
Menu Info | Rice balls wrapped in soy sauce-marinated pork and then grilled. |
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Ingredients | Pork, Rice |
Mango pudding
Ingredients | Mango, Milk, Gelatin |
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Cooking | Harden/Congeal |
* 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)