Detailed Course Contents
6,000 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
Appetizer
Salmon Carpaccio
| Menu Info | Thinly sliced salmon covered in olive oil and seasonings like salt and pepper. |
|---|---|
| Ingredients | Fatty salmon |
| Flavor | Olive oil |
| Cooking | Mix/Blend |
With sticky sauce cuisine
Saikyo yaki (Grilled food with Saikyo miso)
| Menu Info | A dish of sliced fish marinated in Saikyo miso and grilled. |
|---|---|
| Flavor | Kyoto-style miso |
| Cooking | Bake/Roast |
Deep-fried whitefish
| Cooking | Deep-fry |
|---|
Seared dish
| Menu Info | Ingredients are seared and cooked over an open flame, etc. |
|---|---|
| Cooking | Seared |
Pork stew
| Menu Info | Bite-sized pork and vegetables stewed in a sauce with red wine and tomatoes. |
|---|---|
| Ingredients | Pork, Carrot, Potato |
| Cooking | Stew |
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)