Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Order
Orders can be placed for a group of more than 2 guests.
Other Important Point
Space is limited to 120 minutes during busy periods.
Menu Information
Pufferfish skin sashimi
Menu Info | Pufferfish skin parboiled and thinly-sliced, served with ponzu and condiments, etc. |
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Ingredients | Pufferfish |
Flavor | Ponzu |
Cooking | Cut |
Tessa (Pufferfish sashimi)
Ingredients | Pufferfish |
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Cooking | Raw |
Fried Japanese pufferfish
Menu Info | A dish prepared by coating Japanese pufferfish marinated in soy sauce and vinegar with flour and frying. |
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Ingredients | Japanese pufferfish |
Cooking | Deep-fry |
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 |
Pufferfish rice soup
Menu Info | A dish of salted cooked rice boiled until soft in the remaining broth of pufferfish hotpot. |
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Ingredients | Pufferfish, Rice, Hen's egg |
Cooking | Simmer |
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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Ingredients | Cucumber, Daikon radish |
Cooking | Pickle |
Monaka ice cream
Menu Info | Confection prepared from two layers of batter made with sticky rice flour, rolled and cooked, then sandwiched with ice cream and red bean paste. |
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Ingredients | Sticky rice, Ice cream, Red bean paste |
* 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)