Detailed Course Contents
5,500 JPY Course
桔梗 ききょう
Recommend
-
Offer period:
Year-round -
Menu Order Reception Time:
11:30 - 17:00
17:00 - 20:30
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Order
Orders can be placed for a group of more than 1 guests.
Menu Information
前菜三種盛合せ
Assorted appetizers, 3 kinds
| Menu Info | Platter of 3 kinds of appetizers. |
|---|
胡麻豆腐
Sesame tofu
| Menu Info | A tofu made from ground sesame and starch, one of many Buddhist vegetarian dishes. |
|---|---|
| Ingredients | Sesame tofu |
| Cooking | Harden/Congeal |
お造り
Sashimi
| Cooking | Raw |
|---|
杏仁牛乳羹
Kobachi
鮪の佃煮
Tsukudani (small seafood or seaweed simmered in soy sauce and mirin)
| Cooking | Simmer |
|---|
五目寄せみたらし餡
Stew
| Cooking | With sticky sauce |
|---|
海鮮焙烙焼き
Shiizakana (recommended menu selection)
| Ingredients | Seafood |
|---|---|
| Cooking | Bake/Roast |
あんこう唐揚げ
Fried monkfish
| Menu Info | A dish of monkfish covered in batter and deep-fried in oil. |
|---|---|
| Ingredients | Monkfish |
| Cooking | Deep-fry |
茶碗蒸し
Chawanmushi (steamed egg custard)
| Menu Info | A dish of beaten egg mixed in a bowl with 'dashi' stock and other ingredients, then steamed. |
|---|---|
| Ingredients | Chicken tenderloin, Japanese parsley, Shiitake, Hen's egg, Ginkgo nut |
| Cooking | Steam |
鰻飯
Rice mixed with eel
| Ingredients | Eel, Rice |
|---|---|
| Cooking | Simmer |
自家製漬物
Tsukemono
| Menu Info | Dish prepared by marinating ingredients in salt, vinegar, or similar before fermenting or ageing. |
|---|
うしお汁
Soup dish
本日の甘味
Dessert of the day
| Menu Info | Dessert that changes every day. |
|---|
抹茶
Matcha
- Types of drink: Soft Drinks
- Country of origin: Japan
* 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)