Detailed Course Contents
33,000 JPY Course
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Offer period:
Year-round
tax included
Important Notes
Provided Days
SUN/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 23:00 1 days ahead.
Order
Orders can be placed for a group of more than 2 guests.
Please order the same course per group.
Menu Information
Corbicula soup
Menu Info | Soup made by simmering corbicula and other ingredients in seasoned dashi broth. |
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Ingredients | Corbicula |
Flavor | Dashi |
Cooking | Simmer |
Assorted extra premium nigiri sushi 16
Menu Info | An assortment of sushi made by mixing vinegar and rice, which is then pressed with hands and topped with extra premium grade ingredients. |
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Ingredients | Vinegared rice |
Sakizuke (starter)
Menu Info | The first dish served during a Japanese course meal. |
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Sashimi
Cooking | Raw |
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Simmered whole abalone
Menu Info | a dish of abalone and vegetables simmered in soy sauce-flavored sauce. |
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Ingredients | Abalone |
Cooking | Simmer |
Grilled dish
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 |
Crab cuisine
Menu Info | A dish of crab prepared in your selected method. |
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Ingredients | Crab |
Cooking | Boil |
Pickles
Menu Info | A type of food in which ingredients are marinated in seasonings (salt, rice bran, vinegar, miso, soy sauce etc.). |
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Ingredients | Cucumber, Daikon radish |
Cooking | Pickle |
Stew
Other miso soups / clear soups
Cooking | Simmer |
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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)