Detailed Course Contents
6,000 JPY Course (8 Items)
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Offer period:
06/Nov/2019 ~ -
Menu Order Reception Time:
17:30 - 21:00 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 22:00 1 days ahead.
Order
Orders can be placed for a group size of 2 to 31 guests only.
Menu Information
Sakizuke (starter)
| Menu Info | The first dish served during a Japanese course meal. |
|---|
Steamed chicken salad
| Ingredients | Chicken |
|---|---|
| Cooking | Mix/Blend, Steam |
Assorted sashimi, 6 kinds
| Menu Info | Platter of 6 kinds of seafood sashimi. |
|---|
Japanese-style rolled omelet with conger
| Menu Info | Beaten egg mixed with fish stock, added with conger, and fried while rolling. |
|---|---|
| Ingredients | Conger eel, Hen's egg |
| Flavor | Dashi |
| Cooking | Bake/Roast |
Assorted tempura, 5 kinds
| Menu Info | Platter of 5 kinds of seafood, vegetables and such ingredients coated with tempura batter and deep fried. |
|---|---|
| Ingredients | Wheat flour |
| Flavor | Cooking oil |
| Cooking | Deep-fry |
Pork shabu-shabu
| Menu Info | Thinly sliced pork quickly dipped in boiling water or broth. Eaten with dipping sauce. |
|---|---|
| Ingredients | Pork, Chinese cabbage, Potherb mustard (Mizuna), Japanese leek |
| Flavor | Miso |
| Cooking | Boil |
Wheat noodles
| Menu Info | Dough made with wheat flour, water and salt etc. Thinly sliced and boiled. |
|---|---|
| Ingredients | Udon |
| Cooking | Boil |
Desserts of the season
All-You-Can-Drink
All-You-Can-Drink
Beer / Highball / Shochu Highball, Sour / Japanese Sake / Shochu (Distilled spirits) / Plum Wine / Cocktails / Non-Alcoholic Beverages / 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)