Detailed Course Contents
13,200 JPY Course (10 Items)
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Offer period:
Year-round
tax includedservice charge excluded
Additional Fee-related Details
The service charge is generated separately.
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Menu Information
Sakizuke (starter)
Menu Info | The first dish served during a Japanese course meal. |
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Pufferfish Nikogori (gelatin and boiled fish soup)
Menu Info | Pufferfish simmered with ingredients and chilled into jelly. |
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Ingredients | Pufferfish |
Cooking | Simmer, Harden/Congeal, Chill |
Japanese pufferfish
Ingredients | Pufferfish |
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Cooking | Raw |
Fried pufferfish
Menu Info | Pufferfish lightly battered and fried in oil. |
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Ingredients | Pufferfish |
Cooking | Deep-fry |
Grilled pufferfish
Menu Info | Pufferfish cut into bite-sized pieces and grilled over an open flame. |
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Ingredients | Pufferfish |
Cooking | Bake/Roast |
Boiled pufferfish
Menu Info | A hot pot of simmered pufferfish with vegetables and such, dipped in ponzu (citrus-based soy sauce) and condiments. |
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Ingredients | Japanese pufferfish, Garland chrysanthemum, Scallion/Green onion/Leek, Chinese cabbage, Enoki mushroom, Tofu |
Flavor | Dashi |
Cooking | Simmer |
Pufferfish shabu-shabu
Menu Info | A dish of thinly sliced pufferfish quickly swept through boiling water, enjoyed with ponzu sauce and condiments. |
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Ingredients | Pufferfish |
Flavor | Ponzu |
Cooking | Boil, Cut |
Zousui (rice soup) set
Ingredients | Rice, Hen's egg |
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Pickles
Menu Info | A type of food in which ingredients are marinated in seasonings (salt, rice bran, vinegar, miso, soy sauce etc.). |
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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)