Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 15:00 0 days ahead.
Order
Orders can be placed for a group size of 1 to 30 guests only.
Menu Information
Cheese fondue
Menu Info | A pot dish of cut food ingredients dipped and entwined in melted cheese, cooked with white wine. |
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Ingredients | Cheese |
Cooking | Simmer |
Lamb shabu-shabu
Menu Info | Thinly-sliced lamb quickly-dipped in hot water and broth, served with sauce. |
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Ingredients | Lamb |
Cooking | Boil |
Beef tongue shabu-shabu
Menu Info | Cuts of beef from the tongue called "Tan", quickly dipped in boiling water or broth. Eaten with dipping sauce. |
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Fish balls (extra)
Menu Info | Tsumire(fish or meat ball) is available for ordering to add into the hot pot. |
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Assorted vegetables
Menu Info | Platter of various kinds of appetizers. |
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Rice
Lightly-pickled vegetables
Menu Info | A pickled dish of vegetables marinated in seasonings for a short period of time. |
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Ingredients | Perilla, Daikon radish |
Cooking | Pickle |
Yakumi
Menu Info | Added during food preparation to change the taste and/or flavor of the food. |
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Dipping sauce (extra)
Menu Info | Dipping sauce is available for ordering to add into the hot pot. |
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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 |
All-you-can-eat dessert
Menu Info | Dessert may be ordered as an all-you-can-eat menu item. |
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All-You-Can-Drink
All-You-Can-Drink
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)