Detailed Course Contents
Additional Fee-related Details
The service charge is generated separately.
The cover charge is generated separately.
Important Notes
Provided Days
SUN/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.
Menu Information
Sakizuke (starter)
Menu Info | The first dish served during a Japanese course meal. |
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Appetizer
Seasonal highlight dish
Sashimi
Cooking | Raw |
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Grilled dish
Abalone shabu-shabu
Menu Info | Thinly sliced abalone quickly dipped in boiling water or broth. Eaten with dipping sauce. |
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Ingredients | Abalone |
Cooking | Boil |
Splendid alfonsino sushi
Ingredients | Vinegared rice, Sea bream |
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Cooking | Raw |
Prawns
Ingredients | Japanese tiger prawn, Nori, Vinegared rice |
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Cooking | Raw, Boil, Bake/Roast |
Kohada(spotted sardine)
Ingredients | Rice |
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Flavor | Vinegar |
Seabream
Ingredients | Nori, Vinegared rice, Sea bream |
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Cooking | Raw |
Uni(sea urchin)
Ingredients | Sea urchin, Rice |
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Flavor | Vinegar |
Ootoro(fatty tuna)
Ingredients | Tuna, Rice |
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Flavor | Vinegar |
Soy sauce marinade fresh tuna
Ingredients | Tuna, Nori, Vinegared rice |
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Cooking | Raw, Pickle |
Anago(eel)
Ingredients | Conger eel, Rice |
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Flavor | Vinegar |
Egg omelet
Ingredients | Hen's egg, Nori, Vinegared rice |
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Cooking | Bake/Roast |
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 |
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)