Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Order
Orders can be placed for a group of more than 2 guests.
Menu Information
Assorted Sakizuke (starter), 2 kinds
Menu Info | Platter of 2 kinds of appetizers is first served in Japanese cuisine. |
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Chawanmushi (steamed egg custard)
Menu Info | A dish of beaten egg mixed in a bowl with 'dashi' stock and other ingredients, then steamed. |
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Ingredients | Chicken tenderloin, Japanese parsley, Shiitake, Hen's egg, Ginkgo nut |
Cooking | Steam |
Fish cuisine
Tartare
Menu Info | Fresh, finely minced meat mixed with various spices and seasonings, topped with a fresh egg yolk. |
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Ingredients | Scallion/Green onion/Leek, Egg yolk, Pine nut |
Flavor | Gochujang |
Cooking | Mix/Blend |
Shabu-shabu
Menu Info | Thinly sliced meat or seafood and others quickly dipped in boiling water or broth. Eaten with dipping sauce. |
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Ingredients | Chinese cabbage, Potherb mustard (Mizuna), Japanese leek, Wagyu beef premium loin, Kagoshima black pork |
Cooking | Boil |
Vegetable shabu shabu
Menu Info | A dish of vegetables swished in hot water and soup stock, eaten with a dipping sauce. |
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Ingredients | Vegetable |
Flavor | Dashi, Sauce |
Cooking | Stew |
Flat noodles (only noodles)
Matcha warabimochi
Menu Info | A Japanese confection of bracken starch, water, and sugar stirred together over heat, then cooled until set. Enjoyed with matcha flour and brown sugar syrup. |
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Ingredients | Bracken starch |
Flavor | Matcha powder |
Cooking | Mix/Blend, Harden/Congeal |
* 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)