Detailed Course Contents
2,480 JPY Course
鶏一羽コース
Recommend
-
Offer period:
31/Oct/2019 ~ -
Menu Order Reception Time:
11:00 - 22:00 - Time Limit: 180 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 2 guests.
Menu Information
季節の小鉢
Small bowled dish of the season
| Menu Info | Seasonally changing side dish. |
|---|
15品目サラダ
Salad
鮮魚のたたき造り
Seared
鹿児島産 さつま揚げ2種盛り
Satsuma-age
| Menu Info | One of many fish paste products, where minced fish is fried in oil to form fish cakes. |
|---|---|
| Cooking | Deep-fry |
鹿児島産 黒豚つくね
Grilled pork meatballs
| Menu Info | Minced pork into a paste kneaded together with potato starch and panko breadcrumbs, then skewered and grilled. |
|---|---|
| Ingredients | Ground pork |
| Cooking | Bake/Roast |
鶏一羽 ユーリンチー
Yu lin chi (Chinese-style fried chicken)
| Menu Info | Chicken coated with flour and deep fried. Served in vinegar soy sauce. |
|---|---|
| Ingredients | Chicken thigh, Japanese leek |
| Flavor | Ginger |
| Cooking | Deep-fry |
香川讃岐うどん
Sanuki udon
| Menu Info | A specialty of Kagawa Prefecture. Thick, chewy noodles representative of Japan. |
|---|---|
| Ingredients | Udon |
| Flavor | Tsuyu |
| Cooking | Boil |
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)