Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 21:00 5 days ahead.
Order
Orders can be placed for a group size of 30 to 99 guests only.
Menu Information
Bruschetta
| Menu Info | Sliced bread topped with food ingredients flavored with seasonings. |
|---|---|
| Ingredients | Wheat flour |
| Cooking | Bake/Roast |
Deep-fried tofu with shrimp
| Menu Info | Shrimp and deep-fried tofu topped with dashi. |
|---|---|
| Ingredients | Tofu, Shrimp |
| Flavor | Dashi |
| Cooking | Deep-fry |
Tuna with Yam Mud
| Ingredients | Egg yolk |
|---|
Food dressed with pickled plum paste
| Menu Info | A dish of ingredients dressed with pickled salty plum. |
|---|---|
| Ingredients | Brown beech mushroom, Ume (Japanese apricot) |
| Cooking | Dress |
Other stews / simmered dishes
| Cooking | Stew |
|---|
Sauteed fish
| Menu Info | Fish sauteed with butter or oil. |
|---|---|
| Flavor | Butter, Cooking oil |
| Cooking | Bake/Roast |
Roast pork
| Menu Info | Seared and steamed pork. |
|---|---|
| Ingredients | Pork |
| Cooking | Bake/Roast |
Fried chicken
| Menu Info | Chicken meat lightly battered and fried in oil. |
|---|---|
| Ingredients | Chicken thigh |
| Cooking | Deep-fry |
Pasta of the day
| Menu Info | Pasta that changes every day. |
|---|---|
| Ingredients | Spaghetti |
| Cooking | Boil |
Nigiri sushi
| Menu Info | Sushi rice shaped into a ball topped with seafood, egg omelet, etc. |
|---|---|
| Ingredients | Vinegared rice |
Dessert of the day
| Menu Info | Dessert that changes every day. |
|---|
All-You-Can-Drink
All-You-Can-Drink
Beer / Whiskey / Shochu (Distilled spirits) / 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)