Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Order
Orders can be placed for a group of more than 3 guests.
Menu Information
Silver-stripe round herring with vinegared miso
Menu Info | A dish of silver-stripe round herring served with vinegared miso sauce. |
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Ingredients | Silver-stripe round herrings |
Flavor | Vinegared miso |
Cooking | Dress |
Steamed chicken salad
Ingredients | Chicken |
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Cooking | Mix/Blend, Steam |
Horsehead fish cured with kombu seaweed
Menu Info | Horsehead fish cured by placing between kombu seaweed. |
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Ingredients | Tilefish, Konbu kelp |
Cooking | Ripen |
Oyster steamed with sake
Menu Info | A dish of oysters flavored with condiments and steamed with sake. |
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Ingredients | Oyster |
Flavor | Mirin, Cooking sake |
Cooking | Steam |
Offal hotpot
Menu Info | Beef or pork offal cooked with vegetables in a broth, served in a pot. |
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Ingredients | Beef organ meat, Pork organ, Cabbage, Scallion/Green onion/Leek |
Flavor | Dashi |
Cooking | Simmer |
Fried chicken
Menu Info | Chicken meat lightly battered and fried in oil. |
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Ingredients | Chicken thigh |
Cooking | Deep-fry |
Wheat noodles
Menu Info | Dough made with wheat flour, water and salt etc. Thinly sliced and boiled. |
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Ingredients | Udon |
Cooking | Boil |
Fruits
All-You-Can-Drink
All-You-Can-Drink
Beer / Whiskey / Shochu Highball, Sour / Japanese Sake / Shochu (Distilled spirits) / Plum Wine / Fruit Liqueur / Cocktails / Wine / Soft Drinks
* 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)