Detailed Course Contents
10,450 JPY Course
国産牛ステーキ会席（ヒレ）コース
-
Offer period:
Year-round -
Menu Order Reception Time:
11:30 - 14:30
17:00 - 22:00
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 18:00 0 days ahead.
Reservations may be cancelled for late arrivals over 30 minutes.
Order
Orders can be placed for a group size of 2 to 25 guests only.
Menu Information
《先 付》 寿司１貫／前沢牛にぎり１貫
Sakizuke (starter)
| Menu Info | The first dish served during a Japanese course meal. |
|---|
《スープ》 冷製スープ
Chilled soup
| Menu Info | Soup made cold. |
|---|---|
| Cooking | Mix/Blend, Chill |
《造 里》 鱧の湯引き 梅醤油
Sashimi
| Cooking | Raw |
|---|
《焼 物》 季節のお魚
Yakimono
| Menu Info | Dish prepared by grilling ingredients. |
|---|
《強 肴》 丸茄子味館焼
Shiizakana (recommended menu selection)
| Menu Info | A recommended dish other than the standard course menu items served during a Japanese course meal. |
|---|
《ステーキ》国産牛ヒレステーキ １００ｇ
Tenderloin steak
| Menu Info | A dish prepared from meat of fillet from the loin area, cut thick and grilled. |
|---|---|
| Cooking | Bake/Roast |
《食 事》 前沢牛炊き込みご飯（前日までのご予約のお客様に限ります）
Meal
《デザート》アイスまたはシャーベット
Ice cream
| Ingredients | Hen's egg, Milk |
|---|---|
| Cooking | Freeze |
* 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)