Detailed Course Contents
5,918 JPY Course
-
Offer period:
30/Jul/2019 ~ -
Menu Order Reception Time:
16:00 - 21:30 - Time Limit: 150 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 22:00 1 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 4 to 30 guests only.
Other Important Point
For All-You-Can-Drink plans, additional orders may be placed only after previously ordered drinks are finished.
Menu Information
Appetizer
Nama-fu dengaku(fresh gluten cake)
| Menu Info | Fresh gluten cooked over an open flame, and brushed with a miso based sauce. |
|---|---|
| Ingredients | Wheat starch |
| Flavor | Miso |
| Cooking | Cover/Add |
Edible Raw yuba (tofu skin)
| Menu Info | Cut soymilk curd which is eaten with wasabi soy sauce. |
|---|---|
| Ingredients | Yuba (tofu skin) |
| Cooking | Raw |
Yuba (tofu skin) salad
| Ingredients | Yuba (tofu skin) |
|---|---|
| Cooking | Mix/Blend |
Sesame-flavored amberjack
| Menu Info | Amberjack sashimi flavored with sesame oil, soy sauce, and mirin: a regional dish of Fukuoka prefecture. |
|---|---|
| Ingredients | Greater amberjack |
| Flavor | Soy sauce, Sesame |
| Cooking | Raw |
Sashimi
| Cooking | Raw |
|---|
Assorted tempura
| Menu Info | Platter of various kinds of seafood, vegetables and other ingredients, each piece coated in a soft wheat flour batter and deep-fried. |
|---|---|
| Ingredients | Wheat flour |
| Flavor | Cooking oil |
| Cooking | Deep-fry |
Stewed dish of the day
| Menu Info | Boiled dish that changes every day. |
|---|---|
| Cooking | Simmer |
Kuchinaoshi (refreshment)
| Menu Info | A refreshing dish or beverage served during a course meal. |
|---|
Seafood shabu-shabu
| Menu Info | Thinly sliced seafood quickly dipped in boiling water or broth. Eaten with dipping sauce. |
|---|---|
| Ingredients | Chinese cabbage, Potherb mustard (Mizuna), Japanese leek |
| Cooking | Boil |
Buckwheat noodles
| Menu Info | Dough made with buckwheat flour and water, thinly sliced and boiled. |
|---|---|
| Ingredients | Buckwheat |
| Cooking | Boil |
Dessert
All-You-Can-Drink
All-You-Can-Drink
Beer : 1 Type / Whiskey : 1 Type / Highball : 7 Type / Shochu Highball, Sour : 6 Type / Japanese Sake : 2 Type / Shochu (Distilled spirits) : 4 Type / Plum Wine : 1 Type / Fruit Liqueur : 2 Type / Cocktails : 6 Type / Wine : 2 Type / Soft Drinks : 4 Type
* 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)