Foie gras steak
Thickly-sliced foie gras prepared with salt and pepper, then topped with sauce prepared with balsamic vinegar and wine.
- Ingredients: Foie gras, Daikon radish
- Flavor: Salt, Pepper, Balsamic vinegar, Wine
- Cooking: Bake/Roast
tax included
Assorted appetizers
Platter of various kinds of appetizers.
- Ingredients: Ham, Foie gras pate , Bread
tax included
Hatsu (heart)
- Ingredients: Beef heart
- Flavor: Salt, Pepper
- Cooking: Bake/Roast
tax included
Carpaccio (meat)
- Ingredients: Wagyu beef
- Flavor: Salt, Olive oil, Pepper
- Cooking: Mix/Blend, Cover/Add
tax included
Salsiccia
Italian term for sausage.
- Ingredients: Pork
- Flavor: Rosemary, Thyme, Sage
- Cooking: Bake/Roast
tax included
Rump steak
- Ingredients: Beef rump
- Cooking: Bake/Roast
tax included
Grilled / sauteed pork
- Ingredients: Pork
- Flavor: Tomato ketchup
- Cooking: Bake/Roast
tax included
Omelet
Beaten egg flavored with seasoning and cooked.
- Ingredients: Hen's egg
- Flavor: Salt
- Cooking: Bake/Roast
tax included
Bagna cauda
- Ingredients: Anchovy, Processed vegetable
- Flavor: Olive oil, Salt
- Cooking: Mix/Blend, Raw
tax included
Fettuccine
Dish prepared using flat, thin pasta called "fettuccine."
- Ingredients: Fettuccine, Beef
- Cooking: Boil
tax included
Fried rice
Rice stir fried with other various ingredients.
- Ingredients: Rice, Beef tendon, Olive, Garlic, Dried tomatoes
- Flavor: Olive oil, Salt, Pepper
- Cooking: Stir-fry
tax included
*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 may vary.
* 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)