Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 23:00 2 days ahead.
Order
Orders can be placed for a group of more than 1 guests.
Other Important Point
Space is limited to 120 minutes during busy periods.
Menu Information
Clear broth soup
Menu Info | A clear soup flavored with soy sauce and salt, with floating ingredients. |
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Cooking | Simmer |
Single side dish
Seasonal highlight dish
Hashiyasume (a side dish served between the courses)
Menu Info | Hashiyasume a simple dish served as a part of Japanese multi-course meal to add variety in taste. |
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Red-fleshed fish
Menu Info | Bite-size vinegared rice is topped with thinly sliced red-fleshed fish and pressed by hand. |
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Ingredients | Akami (red part tuna), Vinegared rice |
Cooking | Raw |
Chutoro (medium fatty tuna)
Ingredients | Tuna, Vinegared rice |
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Cooking | Raw |
Kohada(spotted sardine)
Ingredients | Rice |
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Flavor | Vinegar |
Uni(sea urchin)
Ingredients | Sea urchin, Rice |
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Flavor | Vinegar |
Anago(eel)
Ingredients | Conger eel, Rice |
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Flavor | Vinegar |
Steamed cuisine
Sushi rolls
Menu Info | Sushi rice and toppings rolled in a sheet of nori seaweed. |
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Ingredients | Nori, Vinegared rice |
Cooking | Roll |
Egg omelet
Ingredients | Hen's egg, Nori, Vinegared rice |
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Cooking | Bake/Roast |
Red miso soup
Menu Info | A miso soup made from soy bean miso. |
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Flavor | Red miso |
Cooking | Simmer |
Fruits
* 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)