Detailed Course Contents
5,500 JPY Course
-
Offer period:
Year-round -
Menu Order Reception Time:
11:30 - 21:00 - 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 4 to 60 guests only.
Menu Information
Simmered beef tendon
| Menu Info | A dish of beef tendon stewed in soy sauce and miso. |
|---|---|
| Ingredients | Beef tendon |
| Cooking | Simmer |
Mushroom and bacon salad
| Ingredients | Bacon, Soft boiled egg |
|---|---|
| Flavor | Sesame dressing |
| Cooking | Mix/Blend |
Tuna steak
| Menu Info | Thickly sliced tuna seasoned and grilled. |
|---|---|
| Ingredients | Tuna |
| Flavor | Grated daikon and ponzu |
| Cooking | Bake/Roast |
Sirloin cutlet
| Menu Info | Sliced pork sirloin meat, coated in batter and deep-fried. |
|---|---|
| Ingredients | Pork loin |
| Flavor | Cooking oil |
| Cooking | Deep-fry |
Napoli pizza
| Ingredients | Tomato, Wheat flour, Mozzarella cheese, Japanese black wagyu |
|---|---|
| Flavor | Olive oil, Basil |
| Cooking | Bake/Roast |
Pasta of the day
| Menu Info | Pasta that changes every day. |
|---|---|
| Ingredients | Spaghetti |
| Cooking | Boil |
All-You-Can-Drink
All-You-Can-Drink
Beer / Highball / Japanese Sake / Shochu (Distilled spirits) / 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)