Detailed Course Contents
8,000 JPY Course (9 Items)
厳選された食材を楽しむ「しらべコース」
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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
Order
Orders can be placed for a group size of 2 to 10 guests only.
Menu Information
先附
Tofu dishes
| Ingredients | Tofu |
|---|
前菜
Vinegared shellfish
| Menu Info | A dish of shellfish dressed with seasonings such as vinegar, soy sauce, mirin, etc. |
|---|---|
| Ingredients | Sakhalin surf clam |
| Flavor | Vinegar |
| Cooking | Dress |
お椀
Soup dish
お造り
Sashimi
| Ingredients | Tuna, Shrimp, Shellfish |
|---|---|
| Cooking | Raw |
合肴
Grilled spanish mackerel with Saikyo miso
| Menu Info | A dish of spanish mackerel marinated in Saikyo miso and grilled. |
|---|---|
| Ingredients | Spanish mackerel |
| Flavor | Kyoto-style miso |
| Cooking | Bake/Roast |
温物
Chawanmushi (steamed egg custard)
| Menu Info | A dish of beaten egg mixed in a bowl with 'dashi' stock and other ingredients, then steamed. |
|---|---|
| Ingredients | Soft-shelled turtle, Japanese parsley, Shiitake, Ginkgo nut |
| Cooking | Steam |
揚げ物
Assorted tempura
| Menu Info | Platter of various kinds of seafood, vegetables and other ingredients, each piece coated in a soft wheat flour batter and deep-fried. |
|---|---|
| Ingredients | Wheat flour, Shrimp, Shiitake, Enoki mushroom, Hen-of-the-woods, Yuzu |
| Flavor | Cooking oil |
| Cooking | Deep-fry |
食事
Wheat noodles
| Menu Info | Dough made with wheat flour, water and salt etc. Thinly sliced and boiled. |
|---|---|
| Ingredients | Udon |
| Cooking | Boil |
水菓子
Dessert
| Ingredients | Melon, Apple |
|---|
* 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)