Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Menu Information
Assorted appetizers, 3 kinds
Menu Info | Platter of 3 kinds of appetizers. |
---|
Assorted sashimi of the season
Menu Info | Platter of various seafood sashimi of the season. |
---|---|
Cooking | Raw |
Seared chicken
Menu Info | Chicken cooked over an open flame. |
---|---|
Ingredients | Chicken |
Cooking | Seared |
Fried silver-stripe round herring
Menu Info | Silver-stripe round herring lightly-battered and deep-fried. |
---|---|
Ingredients | Silver-stripe round herrings |
Cooking | Deep-fry |
Lotus root manju (steamed bun)
Menu Info | Lotus root and other ingredients are grated, steamed in a round shape, and served with a thick sauce. |
---|---|
Ingredients | Lotus root |
Cooking | Steam, With sticky sauce |
Assorted satsuma-age, 3 kinds
Menu Info | Platter of 3kinds of deep-fried minced fish. |
---|---|
Ingredients | Fish paste |
Cooking | Deep-fry |
Wagyu beef sukiyaki
Menu Info | Wagyu beef and vegetables simmered with soy sauce and sugar. |
---|---|
Ingredients | Beef, Wagyu beef |
Flavor | Sugar, Soy sauce |
Cooking | Simmer |
Wheat noodles (only noodles)
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)