Detailed Course Contents
Additional Fee-related Details
The service charge is included in the course fee.
The cover charge is included in the course fee.
Important Notes
Provided Days
SUN/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 16:00 1 days ahead.
Reservations may be cancelled for late arrivals over 10 minutes.
Even when guests arrive late, the ending time for the reservation remains unchanged.
Order
Orders can be placed for a group size of 2 to 12 guests only.
Menu Information
Sakizuke (starter)
Menu Info | The first dish served during a Japanese course meal. |
---|
Salad of the day
Menu Info | Salad that changes every day. |
---|
Grilled sea urchin
Menu Info | A grilled sea urchin. |
---|---|
Ingredients | Sea urchin |
Cooking | Bake/Roast |
Grilled scallop with seaweed
Menu Info | A dish of grilled scallop seasoned with soy sauce and wrapped in seaweed. |
---|---|
Ingredients | Scallop ligament, Nori |
Flavor | Soy sauce |
Cooking | Bake/Roast |
Stir-fried shrimp and broccoli with mayonnaise
Menu Info | Shrimp and broccoli dressed with mayonnaise and stir-fried with a small amount of oil. |
---|---|
Ingredients | Broccoli, Shrimp |
Flavor | Mayonnaise |
Cooking | Stir-fry |
Fatty tuna steak
Wagyu beef sirloin steak
Menu Info | Wagyu beef around back called sirloin thickly cut and grilled. |
---|---|
Ingredients | Beef sirloin, Wagyu beef |
Cooking | Bake/Roast |
Other mixed rice / rice dishes
Ingredients | Rice |
---|
Tome-wan (concluding soup)
Menu Info | The soup served with the last rice dish to conclude a Japanese course meal. |
---|
Dessert
* 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)