Detailed Course Contents
7,150 JPY Course (8 Items)
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Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 21:00
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 17:00 0 days ahead.
Order
Orders can be placed for a group of more than 2 guests.
Menu Information
Assorted appetizers, 5 kinds
| Menu Info | Platter of 5 kinds of appetizers. |
|---|
Shark fin soup
| Menu Info | A soup dish of shark fin boiled and seasoned with condiments, and potato starch mixed with water to thicken. |
|---|---|
| Ingredients | Shark fin, Winter melon, Crab |
| Cooking | Simmer |
Seafood dishes 2kind(s)
| Ingredients | Shrimp |
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Stir-fried dish
| Ingredients | Seafood, Seasonal vegetables |
|---|
Crab cuisine
| Menu Info | A dish of crab prepared in your selected method. |
|---|---|
| Ingredients | Crab |
| Flavor | Yakumi, Sauce: Others |
Stir-fried beef with black peppers
| Menu Info | Beef seasoned with black pepper and stir-fried. |
|---|---|
| Ingredients | Beef loin |
| Flavor | Black pepper |
| Cooking | Stir-fry |
Stone grilled mapo tofu
| Menu Info | Cut tofu stir-fried with ground meat and Chinese chili bean sauce, lightly simmered in potato starch dissolved in water with condiments, served in a stone dish. |
|---|---|
| Ingredients | Ground meat, Tofu, Potato starch, Rice |
| Flavor | Chinese chili bean sauce |
| Cooking | Stir-fry |
Assorted desserts 3kind(s)
| Menu Info | Platter of various kinds of desserts. |
|---|
All-You-Can-Drink
All-You-Can-Drink
Beer / Whiskey / Shochu Highball, Sour / Japanese Sake / Shochu (Distilled spirits) / Cocktails / Wine / Soft Drinks / Other Alcoholic Beverages
* 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)