Detailed Course Contents
4,500 JPY Course (11 Items)
-
Offer period:
30/Jul/2019 ~ -
Menu Order Reception Time:
16:00 - 23:00 - Time Limit: 120 Min
tax includedservice charge includedcover charge included
Additional Fee-related Details
The service charge is included in the course fee.
The cover charge is included in the course fee.
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 23:00 2 days ahead.
Reservations may be cancelled for late arrivals over 10 minutes.
Even when guests arrive late, the ending time for the reservation remains unchanged.
Order
Orders can be placed for a group size of 2 to 20 guests only.
All guests are required to reserve the same course.
Please order the same course per group.
Other Important Point
The All-You-Can-Drink menu is subject to change depending on stock and seasons.
Last order for the all-you-can-drink option is one glass per person.
For All-You-Can-Drink plans, additional orders may be placed only after previously ordered drinks are finished.
Bringing your own food and drinks into the store is strictly prohibited.
Taking away uneaten food and leftovers is prohibited.
Excessive leftovers may incur additional charges.
Menu Information
Appetizer
Yudemono
| Menu Info | Dish prepared by boiling ingredients. |
|---|---|
| Ingredients | Peanut |
Nuts
| Ingredients | Nuts |
|---|
Chicken skin with ponzu
| Menu Info | Boiled chicken skin dressed with Japanese citrus and soy sauce. |
|---|---|
| Ingredients | Chicken skin |
| Flavor | Ponzu |
| Cooking | Dress |
liver carpaccio
| Menu Info | A dish of sliced liver poured with olive oil, salt and pepper. |
|---|---|
| Ingredients | Liver |
| Flavor | Salt, Olive oil, Pepper |
| Cooking | Mix/Blend |
Salad
Green salad
| Ingredients | Tomato, Lettuce |
|---|---|
| Cooking | Mix/Blend |
Meat Cuisine
Jidori bang bang chicken
| Menu Info | A platter of steamed free-range jidori chicken with sliced cucumbers, etc., topped with sesame sauce. |
|---|---|
| Ingredients | Daisen chicken, Cucumber |
| Flavor | Sesame sauce |
| Cooking | Steam |
Fried locally raised chicken
| Menu Info | Locally raised chicken lightly battered and fried in oil. |
|---|---|
| Ingredients | Daisen chicken |
| Cooking | Deep-fry |
Grilled Dish
Grilled chicken shoulder skewers
| Menu Info | A dish of bite-sized pieces of grilled chicken shoulder on a skewer. |
|---|---|
| Ingredients | Chicken |
| Cooking | Skewer roasting |
Negima (green onion pieces and chicken)
| Menu Info | A dish of bite-sized pieces of grilled chicken and green onion on a skewer. |
|---|---|
| Ingredients | Chicken thigh, Japanese leek |
| Flavor | Sauce for chicken skewer |
| Cooking | Bake/Roast |
Hotpot Cuisine
Offal hotpot
| Menu Info | Beef or pork offal cooked with vegetables in a broth, served in a pot. |
|---|---|
| Ingredients | Beef organ meat, Pork organ, Cabbage, Scallion/Green onion/Leek |
| Flavor | White chicken broth |
| Cooking | Simmer |
Final Dish
* Please select 1 dish from the menu below.
Champon noodles (only noodles)
End-of-the-meal zosui (rice soup)
| Menu Info | Rice is placed in the leftover soup and stewed until soft at the end of a hotpot meal. |
|---|---|
| Ingredients | Rice, Hen's egg |
| Cooking | Simmer |
All-You-Can-Drink
All-You-Can-Drink
Beer / Highball / Shochu Highball, Sour / Japanese Sake / Shochu (Distilled spirits) / Plum Wine / Cocktails / Wine / Non-Alcoholic Beverages / Soft Drinks
* 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)