Detailed Course Contents
22,000 JPY Course (8 Items)
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Offer period:
Year-round -
Menu Order Reception Time:
12:00 - 14:00
17:00 - 23:00 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
SUN/TUE/WED/THU/FRI/SAT
Reservation
Reservations may be cancelled for late arrivals over 30 minutes.
Even when guests arrive late, the ending time for the reservation remains unchanged.
Order
Orders can be placed for a group size of 2 to 40 guests only.
Menu Information
Seasonal appetizer
Pufferfish Nikogori (gelatin and boiled fish soup)
Menu Info | Pufferfish simmered with ingredients and chilled into jelly. |
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Ingredients | Pufferfish |
Cooking | Simmer, Harden/Congeal, Chill |
Japanese pufferfish
Ingredients | Pufferfish |
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Cooking | Raw |
Fried Japanese pufferfish
Menu Info | A dish prepared by coating Japanese pufferfish marinated in soy sauce and vinegar with flour and frying. |
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Ingredients | Japanese pufferfish |
Cooking | Deep-fry |
Boiled pufferfish
Menu Info | A hot pot of simmered pufferfish with vegetables and such, dipped in ponzu (citrus-based soy sauce) and condiments. |
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Ingredients | Pufferfish, Garland chrysanthemum, Scallion/Green onion/Leek, Chinese cabbage, Enoki mushroom, Tofu |
Flavor | Dashi |
Cooking | Simmer |
Zousui (rice soup)
Menu Info | Flavored with soy sauce, miso, and other seasoning, rice simmered with various ingredients. |
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Ingredients | Rice |
Cooking | Simmer |
Pickles of the day
Menu Info | Pickles that changes every day. |
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Fruits of the day
Menu Info | Different fruits are available depending on the day. |
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* 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)