Detailed Course Contents
7,000 JPY Course
-
Offer period:
Year-round -
Menu Order Reception Time:
10:00 - 20:00
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 19:00 3 days ahead.
Order
Orders can be placed for a group of more than 10 guests.
Menu Information
Smoked scallop
| Menu Info | Scallop seasoned by exposure to smoke emitted when wood is heated at high temperatures. |
|---|---|
| Ingredients | Scallop |
| Cooking | Smoke |
Assorted sashimi
| Menu Info | Platter of several kinds of seafood sashimi. |
|---|---|
| Cooking | Raw |
Chilled roast pork
| Menu Info | Chilled roast pork. |
|---|---|
| Ingredients | Pork |
| Cooking | Chill, Bake/Roast |
Deep-fried dish
Fried sea bream
| Menu Info | Sea bream is coated in batter and deep-fried in oil. |
|---|---|
| Ingredients | Wheat flour, Bread crumbs, Sea bream |
| Flavor | Frying oil |
| Cooking | Deep-fry |
Stew
Roast beef
| Ingredients | Beef, Onion, Garlic |
|---|---|
| Flavor | Red wine, Rosemary |
| Cooking | Bake/Roast |
Assorted nigiri sushi
| Menu Info | Platter of various kinds of sushi, each piece made by placing the ingredients on top of hand-pressed vinegared rice. |
|---|---|
| Ingredients | Vinegared rice |
| Flavor | Vinegar |
Dessert
All-You-Can-Drink
All-You-Can-Drink
Beer / Whiskey / Shochu Highball, Sour / Japanese Sake / Shochu (Distilled spirits) / Cocktails / Wine / 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)