Detailed Course Contents
5,500 JPY Course (5 Items)
玄界灘コース
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Offer period:
Year-round
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 21:00 1 days ahead.
Order
Orders can be placed for a group size of 1 to 40 guests only.
Other Important Point
Excessive leftovers may incur additional charges.
Menu Information
ふぐ煮凍り
Pufferfish Nikogori (gelatin and boiled fish soup)
| Menu Info | Pufferfish simmered with ingredients and chilled into jelly. |
|---|---|
| Ingredients | Pufferfish |
| Cooking | Simmer, Harden/Congeal, Chill |
ふぐの刺身
Pufferfish
| Ingredients | Pufferfish |
|---|---|
| Cooking | Raw |
ふぐ白子の茶碗蒸
Soft roe chawanmushi (steamed egg custard)
| Menu Info | Soft roe steamed in broth mixed with beaten eggs. |
|---|---|
| Ingredients | Hen's egg, Milt, Pufferfish |
| Flavor | Dashi |
| Cooking | Steam |
ふぐちり鍋
Boiled pufferfish
| Menu Info | A hot pot of simmered pufferfish with vegetables and such, dipped in ponzu (citrus-based soy sauce) and condiments. |
|---|---|
| Ingredients | Pufferfish, Garland chrysanthemum, Scallion/Green onion/Leek, Chinese cabbage, Enoki mushroom, Tofu |
| Flavor | Dashi |
| Cooking | Simmer |
ふぐ雑炊
Pufferfish rice soup
| Menu Info | A dish of salted cooked rice boiled until soft in the remaining broth of pufferfish hotpot. |
|---|---|
| Ingredients | Pufferfish, Rice, Hen's egg |
| Cooking | Simmer |
* 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)