Detailed Course Contents
4,000 JPY Course
-
Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 21:00 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 17:00 1 days ahead.
Order
Orders can be placed for a group of more than 4 guests.
Menu Information
Steamed cuisine
| Ingredients | Sea urchin |
|---|
Assorted appetizers, 3 kinds
| Menu Info | Platter of 3 kinds of appetizers. |
|---|
Green salad
| Ingredients | Tomato, Lettuce |
|---|---|
| Cooking | Mix/Blend |
Chicken tenderloin carpaccio
| Menu Info | Thinly-sliced tenderloin (chicken around ribs called sasami) seasoned with olive oil, salt, and pepper. |
|---|---|
| Ingredients | Chicken tenderloin |
| Flavor | Salt, Olive oil, Pepper |
Fillet cutlet
| Menu Info | Sliced pork fillet meat, coated in batter and deep-fried. |
|---|---|
| Ingredients | Pork tenderloin |
| Flavor | Cooking oil |
| Cooking | Deep-fry |
Neapolitan
| Menu Info | Pasta mixed with stir-fried onions and green peppers, seasoned with ketchup. |
|---|---|
| Ingredients | Green pepper, Onion, Wiener, Spaghetti |
| Flavor | Tomato ketchup |
| Cooking | Boil |
All-You-Can-Drink
All-You-Can-Drink
Beer / Whiskey / 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)