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 4 guests.
Menu Information
Assorted appetizers, 2 kinds
Menu Info | Platter of 2 kinds of appetizers. |
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Carpaccio (fish)
Menu Info | Thinly-sliced fish seasoned with olive oil, salt and pepper. |
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Ingredients | Seafood |
Flavor | Olive oil |
Cooking | Mix/Blend |
Assorted grilled chicken skewers, 2 kinds
Menu Info | Platter of 2 different cuts of chicken skewered and grilled. |
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Ingredients | Chicken |
Cooking | Skewer roasting |
Fried chicken with vinegar and tartar sauce
Menu Info | Fried chicken mixed with sweet and sour sauce, then topped with tartar sauce. |
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Ingredients | Chicken, Onion, Hen's egg, Wheat flour |
Flavor | Tartar sauce |
Cooking | Deep-fry |
Tonpei-yaki (stir-fried cabbage and meat topped with egg)
Menu Info | A dish of pork belly and cabbage mixed in egg dough and grilled. |
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Ingredients | Pork, Hen's egg |
Flavor | Mayonnaise, Okonomiyaki sauce |
Cooking | Bake/Roast |
Mizutaki of Jidori chicken
Menu Info | Locally raised chicken and vegetables put in cold water, boiled and served with ponzu and condiments. |
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Ingredients | Chicken, Japanese leek, Tofu |
Flavor | Ponzu |
Cooking | Simmer |
End-of-the-meal zosui (rice soup)
Menu Info | Rice is placed in the leftover soup and stewed until soft at the end of a hotpot meal. |
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Ingredients | Rice |
Cooking | Simmer |
All-You-Can-Drink
All-You-Can-Drink
Whiskey / Highball / Shochu Highball, Sour / Japanese Sake / 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)