Detailed Course Contents
Important Notes
Provided Days
SUN/MON/WED/THU/FRI/SAT
Unavailable on holidays.
Unavailable on days before public holidays.
Reservation
Reserve by 18:00 1 days ahead.
Order
Orders can be placed for a group size of 4 to 40 guests only.
Menu Information
Duck loin carpaccio
Menu Info | Thin slices of duck breast meat served with olive oil, salt, and pepper. |
---|---|
Ingredients | Duck meat |
Flavor | Salt, Olive oil, Pepper |
Cooking | Mix/Blend, Cover/Add |
Sashimi salad
Cooking | Raw, Mix/Blend |
---|
Pizza
Ingredients | Wheat flour, Cheese |
---|---|
Flavor | Olive oil |
Cooking | Bake/Roast |
Grilled / sauteed vegetables
Menu Info | A dish of vegetables broiled and fried in pan with a little bit of oil. |
---|---|
Cooking | Bake/Roast |
Assorted seafood teppanyaki
Menu Info | An assortment of seafood that has been grilled on a hot griddle. |
---|---|
Cooking | Bake/Roast, Teppanyaki |
Assorted steaks, 3 kinds
Menu Info | An assortment of 3 kinds of meat that has been thickly cut and grilled. |
---|---|
Ingredients | Beef |
Cooking | Bake/Roast |
Whitebait peperoncino
Menu Info | Pasta mixed with olive oil containing seasonings such as garlic and chilli peppers, and served with stir-fried whitebait. |
---|---|
Ingredients | Garlic, Whitebait, Spaghetti |
Flavor | Olive oil, Red pepper |
Cooking | Boil |
Assorted desserts
Menu Info | Platter of various kinds of desserts. |
---|
* 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)