Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reservations may be cancelled for late arrivals over 30 minutes.
Order
Orders can be placed for a group size of 2 to 10 guests only.
Menu Information
Vegetable salad
| Cooking | Mix/Blend |
|---|
Foie gras steak
| Menu Info | Thickly-sliced foie gras prepared with salt and pepper, then topped with sauce prepared with balsamic vinegar and wine. |
|---|---|
| Ingredients | Foie gras |
| Flavor | Salt, Pepper |
| Cooking | Bake/Roast |
Wagyu Chateaubriand steak
| Menu Info | Grilled rare part of beef tenderloin. |
|---|---|
| Ingredients | Beef chateaubriand |
| Cooking | Teppanyaki |
Garlic Rice
| Menu Info | Rice fried with sliced garlic and other ingredients like parsley. |
|---|---|
| Ingredients | Garlic, Rice |
| Cooking | Stir-fry |
Pickled vegetables
| Menu Info | Vegetables pickled in salt, rice bran, miso, mold, etc. |
|---|---|
| Ingredients | Cucumber, Daikon radish |
| Cooking | Pickle |
Miso soup
| Menu Info | A soup dish of vegetables, seafood, tofu and other ingredients stewed in dashi stock, flavoured with miso paste. |
|---|---|
| Ingredients | Tofu |
| Flavor | Miso, Dashi |
| Cooking | Stew |
Dessert
* 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)