Detailed Course Contents
10,000 JPY Course
-
Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 18:00
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 20:00 2 days ahead.
Order
Orders can be placed for a group of more than 2 guests.
Menu Information
Assorted sashimi, 5 kinds
| Menu Info | Platter of 5 kinds of seafood sashimi. |
|---|---|
| Cooking | Raw |
Shiizakana (recommended menu selection)
| Menu Info | A recommended dish other than the standard course menu items served during a Japanese course meal. |
|---|
Hassun (seasonal side dish)
| Menu Info | A dish presented in a tray called "hassun," served during a Japanese course meal. |
|---|---|
| Cooking | Bake/Roast |
Barachirashi (mixed chirashizushi)
| Menu Info | A type of sushi with bite-size seafood, roe, and egg omelette, etc., on top of vinegared rice. |
|---|---|
| Ingredients | Tuna, Scallop, Salmon roe, Perilla, Japanese ginger, Rice, Hen's egg, Shrimp |
| Flavor | Vinegar |
Clear broth soup
| Menu Info | A clear soup flavored with soy sauce and salt, with floating ingredients. |
|---|---|
| Ingredients | Common orient clam |
| Cooking | Simmer |
Ginger
| Ingredients | Pickled ginger |
|---|
Seasonal fruits and ice cream
| Menu Info | Ice cream arranged with different fruits that vary depending on the time of year. |
|---|---|
| Ingredients | Seasonal fruit, Ice cream |
| Cooking | Freeze |
All-You-Can-Drink
All-You-Can-Drink
Beer / Highball / Japanese Sake / Shochu (Distilled spirits) / 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)