Detailed Course Contents
4,000 JPY Course
壱の音
Recommend
-
Offer period:
Year-round -
Menu Order Reception Time:
11:30 - 12:30
17:00 - 20:30 - Time Limit: 150 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 70 guests only.
Menu Information
Appetizer
前菜四種盛合せ
Assorted appetizers, 4 kinds
| Menu Info | Platter of 4 kinds of appetizers. |
|---|
Soup
季節のスープ
Seasonal soup
| Cooking | Simmer |
|---|
Sashimi
季節のお造り二種盛合せ
Assorted sashimi of the season, 2 kinds
| Menu Info | An assortment of of 2 kinds of seafood sashimi that are in season. |
|---|---|
| Cooking | Raw |
Sushi
二種の野菜寿司
Vegetable sushi
| Menu Info | Bite-sized pieces of vinegared rice, served with vegetables and other ingredients on top. |
|---|---|
| Ingredients | Vegetable, Rice |
| Flavor | Vinegar |
Stew
季節の煮物
Stew
Main Dish
* Please select 1 dish from the menu below.
炭火焼
Charcoal grill
| Menu Info | Dishes of meat, seafood, and vegetables grilled with charcoal. |
|---|---|
| Cooking | Bake/Roast |
天麩羅
Tempura
| Menu Info | Seafood, vegetables or other ingredients coated in a soft wheat flour batter and deep-fried. |
|---|---|
| Ingredients | Wheat flour |
| Flavor | Cooking oil |
| Cooking | Deep-fry |
Rice Dish
* Please select 1 dish from the menu below.
季節のご飯
Seasonal rice
| Menu Info | A dish made by using ingredients of the season and rice. |
|---|---|
| Ingredients | Rice |
| Cooking | Steam |
うどん
Wheat noodles
| Menu Info | Dough made with wheat flour, water and salt etc. Thinly sliced and boiled. |
|---|---|
| Ingredients | Udon |
| Cooking | Boil |
Dessert
季節のデザート
Dessert of the season
* 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)