Broiled eel (kabayaki or shirayaki)
Eel cut open and skewered, plain broiled and steamed, then grilled with sweet soy-sauce based tare or broiled without tare.
- Ingredients: Eel
- Flavor: Soy sauce
- Cooking: Steam, Bake/Roast
tax included
Japanese loach hotpot
Hotpot dish, where sliced loaches are simmered in warishita sauce, and then cooked with eggs.
- Ingredients: Loach, Burdock, Hen's egg
- Cooking: Simmer
tax included
Assorted sashimi
Platter of several kinds of seafood sashimi.
- Ingredients: Tuna, Scallop ligament, Horse mackerel, Squid, Ark shell, Octopus, Greater amberjack
- Flavor: Soy sauce
- Cooking: Raw
tax included
Tuna with vinegar-miso sauce
Finely chopped tuna mixed with vinegar-miso sauce.
- Ingredients: Tuna
- Flavor: Vinegar, miso
- Cooking: Dress
tax included
Assorted tempura
Platter of various kinds of seafood, vegetables and other ingredients, each piece coated in a soft wheat flour batter and deep-fried.
- Ingredients: Shrimp, Wheat flour
- Flavor: Cooking oil
- Cooking: Deep-fry
tax included
Assorted vegetable tempura
A platter of vegetables covered in wheat flour batter and deep-fried in oil.
- Ingredients: Eggplant, Sweet potato, Wheat flour, King oyster mushroom
- Flavor: Cooking oil
- Cooking: Deep-fry
tax included
Deep-fried shrimp
- Ingredients: Shrimp
- Cooking: Deep-fry
tax included
Deep-fried tofu in broth
A dish where 'dashi' stock soup is poured over deep-fried tofu.
- Ingredients: Scallion/Green onion/Leek, Tofu
- Cooking: Deep-fry
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)