Detailed Course Contents
4,500 JPY Course (10 Items)
-
Offer period:
Year-round -
Menu Order Reception Time:
16:00 - 22:00 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 13:00 0 days ahead.
Order
Orders can be placed for a group size of 4 to 99 guests only.
Menu Information
Salad of the day
| Menu Info | Salad that changes every day. |
|---|
Steamed gyoza
| Menu Info | Steamed dumplings filled with ground meat and vegetables, etc. |
|---|---|
| Ingredients | Ground pork, Garlic, Dumpling wrappers |
| Cooking | Steam |
Other deep fried foods / chips
| Cooking | Deep-fry |
|---|
Sausage
| Ingredients | Pork, Sheep intestine |
|---|---|
| Cooking | Bake/Roast |
Stir-fried shrimp and broccoli
| Menu Info | Shrimp and boiled broccoli stir-fried together in a little bit of oil. |
|---|---|
| Ingredients | Broccoli, Shrimp |
| Flavor | Cooking oil |
| Cooking | Stir-fry |
Indian curry
| Ingredients | Tomato, Ginger, Onion, Garlic |
|---|---|
| Flavor | Black pepper, Red pepper, Nutmeg, Cinnamon, Cardamom, Cumin, Cloves, Coriander |
| Cooking | Simmer |
Curry
| Ingredients | Onion, Carrot, Potato |
|---|---|
| Cooking | Simmer |
Naan
| Ingredients | Wheat flour |
|---|---|
| Flavor | Butter, Skim milk |
| Cooking | Bake/Roast |
Cheese naan
| Menu Info | A thin flat bread of kneaded and fermented wheat flour with cheese. |
|---|---|
| Ingredients | Wheat flour, Cheese |
| Cooking | Bake/Roast |
Dessert
All-You-Can-Drink
All-You-Can-Drink
Beer / Whiskey / Shochu Highball, Sour / Japanese Sake / Shochu (Distilled spirits) / Cocktails / Wine / Soft Drinks / Other Alcoholic Beverages
* 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)