Detailed Course Contents
8,250 JPY Course (9 Items)
■藍■季節のお造りと旬の食材
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Offer period:
Year-round
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reservations must be made 1 business days in advance.
Menu Information
Appetizer
海老芋
Shrimp cake
| Menu Info | Cake of minced shrimp mixed with soup broth and other ingredients, then steamed, boiled or deep-fried. |
|---|---|
| Ingredients | Shrimp |
| Cooking | Boil, Deep-fry, Steam |
鮮魚盛り合わせ
Assorted sashimi
| Menu Info | Platter of several kinds of seafood sashimi. |
|---|---|
| Cooking | Raw |
京都ポーク西京焼き
Pork steak (Tonteki)
| Ingredients | Pork |
|---|---|
| Cooking | Bake/Roast |
自家製 直送地魚の干物
Dried seafood
| Menu Info | Dried and grilled seafood etc. |
|---|---|
| Cooking | Dry |
鱈の白子天麩羅
Milt tempura
| Menu Info | Milt coated in flour batter and deep fried in oil. |
|---|---|
| Ingredients | Hen's egg, Milt, Wheat flour, Cod |
| Flavor | Cooking oil |
| Cooking | Deep-fry |
穴子巻繊
Anago(eel)
| Ingredients | Conger eel, Rice |
|---|---|
| Flavor | Vinegar |
稲庭うどん（冷）七代目佐藤養助
Inaniwa-style wheat noodles
| Menu Info | A dish of Inaniwa wheat noodles from Akita Prefecture. With a firm texture, these noodles are one of the most famous noodles in Japan. |
|---|---|
| Ingredients | Udon |
| Cooking | Boil |
いくらの釜飯
Kamameshi (pot rice)
| Menu Info | Rice and other ingredients, such as shiitake mushroms or chicken, cooked in a single serve iron kettle. |
|---|---|
| Ingredients | Rice, Salmon roe |
| Cooking | Steam |
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)