Detailed Course Contents
16,500 JPY Course (8 Items)
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Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 20:00 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reservations may be cancelled for late arrivals over 30 minutes.
Even when guests arrive late, the ending time for the reservation remains unchanged.
Order
Orders can be placed for a group size of 4 to 36 guests only.
Menu Information
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 | Pufferfish, Garland chrysanthemum, Scallion/Green onion/Leek, Chinese cabbage, Enoki mushroom, Tofu |
Flavor | Dashi |
Cooking | Simmer |
Tessa (Pufferfish sashimi)
Ingredients | Pufferfish |
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Cooking | Raw |
Monkfish liver
Menu Info | Seasoned, salt-boiled monkfish liver |
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Cooking | Steam |
Assorted sashimi, 2 kinds
Menu Info | Platter of 2 kinds of seafood sashimi. |
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Cooking | Raw |
Abalone steak / grilled abalone
Cooking | Bake/Roast |
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Deep-fried crab claw
Menu Info | Claw portion of the crab deep-fried. |
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Ingredients | Crab |
Cooking | Deep-fry |
Zousui (rice soup)
Menu Info | Flavored with soy sauce, miso, and other seasoning, rice simmered with various ingredients. |
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Ingredients | Rice |
Cooking | Simmer |
Pickled vegetables
Menu Info | Vegetables pickled in salt, rice bran, miso, mold, etc. |
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Ingredients | Cucumber, Daikon radish |
Cooking | Pickle |
All-You-Can-Drink
All-You-Can-Drink
* 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)