Pork shabu-shabu
- Ingredients: Pork belly, Japanese leek, Potherb mustard (Mizuna)
- Flavor: Dashi, Lard, White soy sauce
- Cooking: Boil
tax included
Assorted sashimi, 5 kinds
- Ingredients: Tuna, Greater amberjack
- Flavor: Soy sauce, Wasabi
- Cooking: Raw
tax included
Rice
- Ingredients: Rice
- Cooking: Steam
tax included
Sugata-zukuri (sliced sashimi served maintaining the look of the whole fish)
- Ingredients: Black scraper
- Flavor: Soy sauce, Wasabi
- Cooking: Raw
tax included
Omelet of spicy cod roe
A dish of beaten egg mixed with spicy cod roe and 'dashi' stock and cooked while simultaneously wrapping.
- Ingredients: Hen's egg, Marinated cod roe, Cheese
- Flavor: Dashi, Soy sauce
- Cooking: Bake/Roast
tax included
Bacon
- Ingredients: Pork
- Cooking: Bake/Roast
tax included
Vegetable tempura
Vegetables coated in a soft wheat flour batter and deep-fried.
- Ingredients: Japanese leek, Hen's egg, Wheat
- Flavor: Sun-dried salt
- Cooking: Deep-fry
tax included
Live horse mackerel sashimi
- Ingredients: Horse mackerel
- Flavor: Soy sauce, Wasabi
- Cooking: Raw
tax included
Other sashimi / fresh fish dishes
- Ingredients: Turban shell
- Flavor: Dark soy sauce, Wasabi
- Cooking: Raw
tax included
Grilled turban shell
- Ingredients: Turban shell, Japanese parsley
- Flavor: Sake(Japanese rice wine), Dark soy sauce
- Cooking: Bake/Roast
tax included
Offal hotpot
- Ingredients: Beef organ meat, Cabbage, Burdock, Garlic chives, Garlic
- Flavor: White miso, Red pepper
- Cooking: Simmer
tax included
Offal hotpot
- Ingredients: Beef organ meat, Cabbage, Garlic chives, Burdock, Garlic
- Flavor: Soy sauce, Red pepper
- Cooking: Simmer
tax included
*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 may vary.
* 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)