Detailed Course Contents
7,000 JPY Course (8 Items)
-
Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 00:00
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 15:00 3 days ahead.
Order
Orders can be placed for a group size of 2 to 50 guests only.
Menu Information
Sesame tofu
| Menu Info | A tofu made from ground sesame and starch, one of many Buddhist vegetarian dishes. |
|---|---|
| Ingredients | Sesame tofu |
| Cooking | Harden/Congeal |
Raw root vegetable salad
| Menu Info | An arrangement of roots (unearthed vegetables) and other ingredients. |
|---|---|
| Cooking | Mix/Blend |
Assorted sashimi, 7 kinds
| Menu Info | Platter of 7 kinds of seafood sashimi. |
|---|---|
| Cooking | Raw |
Ginger fried pork
| Ingredients | Ginger, Onion, Tuna cheek |
|---|---|
| Cooking | Bake/Roast |
Other simmered fish
| Ingredients | Tuna noten (top of head) |
|---|---|
| Cooking | Simmer |
Seafood tempura
| Menu Info | Seafood coated in a soft wheat flour batter and deep-fried. |
|---|---|
| Ingredients | Wheat flour |
| Flavor | Cooking oil |
| Cooking | Deep-fry |
Seafood rice bowl
| Menu Info | Assorted sashimi served over rice. |
|---|---|
| Ingredients | Rice |
| Cooking | Raw |
Almond jelly
| Menu Info | A Chinese dessert prepared by adding sugar and gelatin into powdered apricot seeds or almond powder, then chilled to harden. |
|---|---|
| Ingredients | Apricot kernel, Fresh cream, Milk, Gelatin |
| Cooking | Harden/Congeal |
All-You-Can-Drink
All-You-Can-Drink
Beer / Whiskey / Highball / Shochu Highball, Sour / Japanese Sake / Shochu (Distilled spirits) / Cocktails / Wine / 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)