Detailed Course Contents
3,500 JPY Course (7 Items)
-
Offer period:
Year-round -
Menu Order Reception Time:
11:00 - 02:00 - Time Limit: 120 Min
- Last Order: 30 Min before
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Order
Orders can be placed for a group of more than 4 guests.
All guests are required to reserve the same course.
Please order the same course per group.
Menu Information
Salted konbu kelp and cabbage
| Ingredients | Cabbage, Salted seaweed |
|---|
Vegetable salad
| Ingredients | Tomato, Lettuce |
|---|---|
| Cooking | Mix/Blend |
Gyoza
| Menu Info | Grilled dumplings filled with ground meat and vegetables, etc. |
|---|---|
| Ingredients | Ground pork, Garlic, Dumpling wrappers |
| Flavor | Salt and green onion |
| Cooking | Boil, Steam, Bake/Roast |
Stir-fried egg with garlic chives
| Menu Info | Stir-fried garlic chives with beaten eggs added in, then seasoned with salt and pepper. |
|---|---|
| Ingredients | Garlic chives, Hen's egg |
| Cooking | Stir-fry |
Yu lin chi (Chinese-style fried chicken)
| Menu Info | Chicken coated with flour and deep fried. Served in vinegar soy sauce. |
|---|---|
| Ingredients | Chicken thigh, Japanese leek |
| Flavor | Ginger |
| Cooking | Deep-fry |
Fried rice with roasted pork
| Menu Info | Rice stir fried with roast pork fillet and other ingredients. |
|---|---|
| Ingredients | Rice, Roasted pork |
| Flavor | Cooking oil, Pepper |
| Cooking | Stir-fry |
Dessert of the day
| Menu Info | Dessert that changes every day. |
|---|
All-You-Can-Drink
All-You-Can-Drink
Beer / Whiskey / Shochu Highball, Sour / Shochu (Distilled spirits) / Plum Wine / 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)