Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reservations must be made 2 business days in advance.
Order
Orders can be placed for a group of more than 4 guests.
Other Important Point
Bringing your own food and drinks into the store is strictly prohibited.
Menu Information
Jibu-ni
Menu Info | A local dish from Ishikawa Prefecture prepared by simmering chicken, shiitake mushrooms, and green vegetables dusted with flour in a sweet and spicy broth flavored with soy sauce, sugar, etc. |
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Ingredients | Chicken |
Flavor | Sugar, Soy sauce, Sake(Japanese rice wine), Mirin |
Cooking | Stew |
Raw ham salad
Ingredients | Lettuce, Raw ham, Onion |
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Cooking | Mix/Blend |
Steamed pork with Chinese cabbage
Menu Info | A dish of pork and Chinese cabbage first steamed, then grilled. |
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Ingredients | Pork, Chinese cabbage |
Cooking | Bake/Roast |
Other Yakitori / skewers
Ingredients | Chicken |
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Cooking | Bake/Roast |
Rolled pork belly
Menu Info | Pork ribs wrapped in vegetables such as leeks, and roasted. |
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Ingredients | Pork belly, Asparagus |
Flavor | White sauce |
Cooking | Bake/Roast |
Fried chicken
Menu Info | Chicken meat lightly battered and fried in oil. |
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Ingredients | Chicken thigh, Burdock |
Cooking | Deep-fry |
Deep-fried dish
Wheat noodles
Menu Info | Dough made with wheat flour, water and salt etc. Thinly sliced and boiled. |
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Ingredients | Udon, Ume (Japanese apricot), Chicken |
Cooking | Boil |
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)