Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Menu Information
Small bowled dish of the season
Menu Info | Seasonally changing side dish. |
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Seaweed salad
Japchae
Menu Info | Boiled bean-starch vermicelli, thinly-sliced beef and vegetables seasoned with sesame oil, etc. and stir-fried. |
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Ingredients | Beef, Spinach, Ginger, Carrot, Garlic, Bean-starch vermicelli |
Flavor | Sesame oil, Oyster sauce |
Cooking | Stir-fry |
Mille-feuille
Ingredients | Hen's egg, Strawberry, Wheat flour, Fresh cream |
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Flavor | Butter |
Cooking | Bake/Roast |
Other yuba (tofu skin) dishes
Japanese-style rolled omelet
Menu Info | A dish of beaten egg mixed with 'dashi' stock and cooked while simultaneously wrapping. |
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Ingredients | Hen's egg |
Cooking | Bake/Roast |
Kurobuta pork blade shoulder
Menu Info | A meat dish prepared by using Kurobuta pork katarosu (a cut from the shoulder). |
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Ingredients | Pork loin |
Cooking | Boil |
Beef shabu-shabu
Menu Info | Thinly sliced beef quickly dipped in boiling water or broth. Eaten with dipping sauce. |
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Assorted seasonal vegetables of the day
Menu Info | Platter of various different fresh vegetables that changes every day. |
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Grilled pork skewer
Menu Info | Bite-size pork threaded on skewers and grilled. |
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Ingredients | Pork |
Cooking | Skewer roasting |
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 |
Dessert
* 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)