Detailed Course Contents
3,000 JPY Course (7 Items)
-
Offer period:
Year-round -
Menu Order Reception Time:
18:00 - 03:00 - Time Limit: 120 Min
- Last Order: 90 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 3 guests.
All guests are required to reserve the same course.
Menu Information
Edamame beans
| Menu Info | Soybeans which are harvested when they are not yet ripe, and boiled in salt water. |
|---|---|
| Ingredients | Edamame |
| Cooking | Boil |
Smashed cucumber salad
| Menu Info | Cucumber crushed with a pestle and dressed with seasoning. |
|---|---|
| Ingredients | Cucumber |
| Cooking | Dress |
French fries
| Ingredients | Potato |
|---|---|
| Flavor | Barbecue sauce |
| Cooking | Deep-fry |
Caesar salad
| Ingredients | Lettuce |
|---|---|
| Flavor | Caesar dressing |
| Cooking | Mix/Blend |
Fried chicken
| Menu Info | Chicken meat lightly battered and fried in oil. |
|---|---|
| Ingredients | Chicken thigh |
| Cooking | Deep-fry |
Kimchi hotpot
| Menu Info | Meat or seafood cooked with vegetables, kimchi and doubanjang (chili bean sauce),etc. in a broth, served in a pot. |
|---|---|
| Ingredients | Chinese cabbage, Japanese leek, Shiitake, Kimchi, Konjac noodles, Tofu, Pork |
| Flavor | Dashi |
| Cooking | Simmer |
Neapolitan
| Menu Info | Pasta mixed with stir-fried onions and green peppers, seasoned with ketchup. |
|---|---|
| Ingredients | Green pepper, Onion, Wiener, Spaghetti, Yakisoba |
| Flavor | Tomato ketchup |
| Cooking | Boil |
All-You-Can-Drink
All-You-Can-Drink
Beer / Shochu Highball, Sour / Shochu (Distilled spirits) / 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)