Detailed Course Contents
6,500 JPY Course (8 Items)
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Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 21:00
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 21:00 2 days ahead.
Order
Orders can be placed for a group size of 2 to 20 guests only.
Menu Information
Assorted appetizers
| Menu Info | Platter of various kinds of appetizers. |
|---|
Assorted sashimi
| Menu Info | Platter of several kinds of seafood sashimi. |
|---|---|
| Cooking | Raw |
Shabu-shabu
| Menu Info | Thinly sliced meat or seafood and others quickly dipped in boiling water or broth. Eaten with dipping sauce. |
|---|---|
| Ingredients | Beef, Pork, Chicken, Chinese cabbage, Potherb mustard (Mizuna), Japanese leek |
| Cooking | Boil |
Sagari (hanger) steak
| Menu Info | A dish of grilled, thickly-sliced beef prepared from a cow's diaphragm called "sagari". |
|---|---|
| Cooking | Bake/Roast |
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, Conger eel, Vegetable |
| Flavor | Cooking oil |
| Cooking | Deep-fry |
Simmered vegetable
| Cooking | Simmer |
|---|
Buckwheat noodles
| Menu Info | Dough made with buckwheat flour and water, thinly sliced and boiled. |
|---|---|
| Ingredients | Buckwheat |
| Cooking | Boil |
Dessert of the day
| Menu Info | Dessert that changes every day. |
|---|
All-You-Can-Drink
All-You-Can-Drink
Beer / Highball / Shochu Highball, Sour / Japanese Sake / Shochu (Distilled spirits) / Plum Wine / Cocktails / Wine / Soft Drinks
* 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)