Detailed Course Contents
5,184 JPY Course (9 Items)
-
Offer period:
Year-round -
Menu Order Reception Time:
11:00 - 15:00
17:00 - 19:00
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 24 guests only.
Menu Information
Appetizer
Assorted appetizers
| Menu Info | Platter of various kinds of appetizers. |
|---|
Seasonal highlight dish
Sashimi
* Please select 1 dish from the menu below.
Shrimp sashimi
| Menu Info | Thinly cut shrimp eaten with soy sauce and condiments. |
|---|---|
| Ingredients | Sakura shrimp |
| Flavor | Soy sauce |
| Cooking | Raw |
Edible Raw yuba (tofu skin)
| Menu Info | Cut soymilk curd which is eaten with wasabi soy sauce. |
|---|---|
| Ingredients | Yuba (tofu skin) |
| Cooking | Raw |
Sushi
Inari sushi
| Menu Info | Sushi rice stuffed inside sweet tofu. |
|---|---|
| Ingredients | Thin slice deep-fried tofu, Buckwheat |
The main dish of the first course
* Please select 1 dish from the menu below.
Simmered duck loin
| Menu Info | The breast portion of a duck called loin, simmered with seasonings. |
|---|---|
| Ingredients | Duck meat |
| Cooking | Simmer |
Roast duck
| Menu Info | A dish of roasted or steamed duck. |
|---|---|
| Ingredients | Duck meat |
| Cooking | Bake/Roast |
Steamed Cuisine
Chawanmushi (steamed egg custard)
| Menu Info | A dish of beaten egg mixed in a bowl with 'dashi' stock and other ingredients, then steamed. |
|---|---|
| Ingredients | Chicken tenderloin, Japanese parsley, Shiitake, Hen's egg, Ginkgo nut |
| Flavor | Soba dipping sauce |
| Cooking | Steam |
Deep-fried Dish
Tempura of seasonal taste
| Menu Info | Seasonal fish and vegetables coated in flour batter and deep fried. |
|---|---|
| Ingredients | Wheat flour |
| Cooking | Deep-fry |
Noodle
* Please select 1 dish from the menu below.
Buckwheat noodles served on a bamboo strainer
| Menu Info | A dish of boiled, chilled buckwheat noodles served on a bamboo strainer called "seiro". |
|---|---|
| Ingredients | Buckwheat |
| Cooking | Boil |
Buckwheat noodle in a hot soup
| Menu Info | Dough made with buckwheat flour and water, thinly sliced and boiled, and served in a hot soup. |
|---|---|
| Ingredients | Buckwheat |
| Cooking | Boil |
Dessert
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)