Detailed Course Contents
3,480 JPY Course (9 Items)
奄美大島コース
Recommend
-
Offer period:
08/Nov/2019 ~ -
Menu Order Reception Time:
11:30 - 13:00
16:30 - 21:30 - 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 of more than 3 guests.
Menu Information
前菜3種盛り
Assorted appetizers, 3 kinds
| Menu Info | Platter of 3 kinds of appetizers. |
|---|
季節野菜と生ハムのサラダ
Raw ham salad
| Ingredients | Lettuce, Raw ham |
|---|---|
| Cooking | Mix/Blend |
鰹のタタキポン酢
Seared skipjack tuna
| Menu Info | Skipjack tuna quickly char-grilled and seasoned with soy sauce and condiments, etc. |
|---|---|
| Ingredients | Skipjack tuna |
| Cooking | Bake/Roast |
鹿児島県産黒豚炭火焼
Charcoal grilled pork
| Ingredients | Pork |
|---|---|
| Cooking | Charcoal-grilled |
麹蔵特製 ラフティー
Okinawan stewed pork belly
| Menu Info | An Okinawan dish consisting of blocks of pork stewed in black sugar, soy sauce and 'Awamori' (a kind of Okinawan liquor). |
|---|---|
| Ingredients | Pork |
| Cooking | Stew |
鹿児島県産 さつま揚げ3種盛り
Assorted satsuma-age, 3 kinds
| Menu Info | Platter of 3kinds of deep-fried minced fish. |
|---|---|
| Ingredients | Fish paste |
| Cooking | Deep-fry |
奄美名物 鶏飯
Tori Meshi (chicken rice)
| Menu Info | Toppings, such as small pieces of chicken or thinly cut strips of egg, are placed on top of cooked rice. Soup is then poured over the dish. |
|---|---|
| Ingredients | Chicken, Rice |
| Cooking | Steam |
お漬物
Pickles
| Menu Info | A type of food in which ingredients are marinated in seasonings (salt, rice bran, vinegar, miso, soy sauce etc.). |
|---|---|
| Ingredients | Cucumber, Daikon radish |
| Cooking | Pickle |
デザート
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)