Detailed Course Contents
3,500 JPY Course
大漁盛コース
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
大漁刺身盛合せ
Assorted sashimi
| Menu Info | Platter of several kinds of seafood sashimi. |
|---|---|
| Cooking | Raw |
鹿児島産 薩摩揚げ三種盛
Assorted satsuma-age, 3 kinds
| Menu Info | Platter of 3kinds of deep-fried minced fish. |
|---|---|
| Ingredients | Fish paste |
| Cooking | Deep-fry |
日南鶏炙り焼き
Seared chicken
| Menu Info | Chicken cooked over an open flame. |
|---|---|
| Ingredients | Chicken |
| Cooking | Seared |
沖縄県産琉香豚と季節野菜のせいろ蒸し
Vegetables and pork steamed in a bamboo steamer
| Menu Info | Vegetables and pork placed in a seiro (bamboo steamer) and steamed. |
|---|---|
| Ingredients | Pork |
| Cooking | Steam |
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)