Detailed Course Contents
22,000 JPY Course
ゆうがコース
-
Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 21:00 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 22:00 2 days ahead.
Order
Orders can be placed for a group of more than 2 guests.
Menu Information
Pre-appetiser Dish
はまぐりの酒蒸し
Common orient clams steamed with sake
| Menu Info | Common orient clams steamed with sake. |
|---|---|
| Ingredients | Common orient clam |
| Flavor | Cooking sake |
| Cooking | Steam |
Appetizer
つぼみ菜の酢味噌がけ
Food dressed with vinegared soybean paste
| Menu Info | A dish of seafood, seaweed or vegetables dressed with vinegared miso. |
|---|---|
| Flavor | Miso |
| Cooking | Dress |
数の子醤油漬け
Seasoned herring roe
| Menu Info | Seasoned herring fish eggs. |
|---|---|
| Ingredients | Herring roe |
| Flavor | Soy sauce |
| Cooking | Pickle |
黒毛和牛の漬け
Tsukemono
| Menu Info | Dish prepared by marinating ingredients in salt, vinegar, or similar before fermenting or ageing. |
|---|---|
| Ingredients | Japanese black wagyu |
| Cooking | Pickle |
牛タンローストビーフ
Roast beef tongue
| Menu Info | A dish of steamed beef tongue |
|---|---|
| Ingredients | Beef tongue |
| Cooking | Steam, Bake/Roast, Seared |
+other
Meal
Sashimi
中トロ(銚子沖)
Chutoro (medium fatty tuna)
| Ingredients | Chu-toro (fatty tuna) |
|---|---|
| Cooking | Raw |
カワハギ 肝和え(銚子沖)
Thread-sail filefish with liver
| Menu Info | Thinly sliced thread-sail filefish served with the liver and soy sauce. |
|---|---|
| Ingredients | Thread-sail filefish |
| Cooking | Raw |
赤貝 柚子醤油(福岡)
Ark shell sashimi
| Ingredients | Ark shell |
|---|---|
| Flavor | Yuzu, Soy sauce |
| Cooking | Raw |
タラバガニ(北海道)
Red king crab sashimi
| Menu Info | Meat from the legs of red king crab served raw with soy sauce. |
|---|---|
| Ingredients | Red king crab |
Sauce-dressed Dish
白子ポン酢(北海道)
Milt with ponzu
| Menu Info | Milt dressed with Japanese citrus and soy sauce. |
|---|---|
| Ingredients | Milt |
| Flavor | Ponzu, Lemon juice |
| Cooking | Boil |
Cold Dish Cuisine
極みユッケ キャビア添え
Tartare
| Menu Info | Fresh, finely minced meat mixed with various spices and seasonings, topped with a fresh egg yolk. |
|---|---|
| Ingredients | Scallion/Green onion/Leek, Egg yolk, Pine nut, Caviar |
| Flavor | Gochujang |
| Cooking | Mix/Blend |
Meat Cuisine
黒毛和牛 湯引き 牛骨の合わせ出汁(鹿児島)
Parboil
| Ingredients | Japanese black wagyu |
|---|---|
| Flavor | Beef broth, Mixed dashi |
Steamed Cuisine
牡蠣と鮑の酒蒸し
Shellfish steamed with sake
| Menu Info | A Japanese dish of shellfish sprinkled with salt and sake, then steamed in a pot. |
|---|---|
| Ingredients | Oyster, Abalone |
| Flavor | Sake(Japanese rice wine) |
| Cooking | Steam |
Deep-fried Dish
黒毛和牛カツレツ 岩塩とわさび
Beef cutlet
| Menu Info | Beef breaded and deep fried in oil. |
|---|---|
| Ingredients | Japanese black wagyu, Bread crumbs |
| Flavor | Cooking oil, Rock salt, Wasabi |
| Cooking | Deep-fry |
Grilled Dish
イキガキダイ 塩麹焼き(大分)
Sea bream grilled with salt rice malt
| Menu Info | Sea bream added with salt rice malt and grilled. |
|---|---|
| Ingredients | Sea bream |
| Flavor | Salted rice malt |
| Cooking | Bake/Roast |
黒毛和牛 シャトーブリアン 炭火焼き
Wagyu beef chateaubriand steak
| Menu Info | A meat dish prepared by using the thickest rare part from the center of Wagyu beef hire (a cut from the lower back). |
|---|---|
| Ingredients | Japanese black wagyu, Beef chateaubriand |
| Cooking | Charcoal-grilled |
Rice Dish
黒毛和牛 雲丹 イクラ 土鍋炊込み御飯
Donabe Gohan (rice in an earthen pot)
| Menu Info | Rice cooked until fluffy in an earthenware pot. |
|---|---|
| Ingredients | Japanese black wagyu, Sea urchin, Salmon roe, Rice |
| Cooking | Steam, Cook |
Soup Dish
赤出汁
Red miso soup
| Menu Info | A miso soup made from soy bean miso. |
|---|---|
| Flavor | Red miso |
| Cooking | Simmer |
Fruits
季節の果物と水菓子
Seasonal fruits
| Ingredients | Seasonal fruit |
|---|
* 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)