Cutlet placed between 2 slices of bread.
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Ingredients:
Wheat flour, Bread
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Cooking:
Deep-fry
八寸 前菜盛り合わせ(1人前)
Assorted appetizers
Platter of various kinds of appetizers.
篠島しらすおろし
Whitebait with grated daikon
Baby sardines served with freshly grated daikon.
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Ingredients:
Daikon radish, Whitebait
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Cooking:
Cover/Add
A tofu made from ground sesame and starch, one of many Buddhist vegetarian dishes.
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Ingredients:
Sesame tofu, Sea urchin
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Cooking:
Harden/Congeal
あん肝ポン酢
Monkfish liver with ponzu
Monkfish liver which has been boiled with salt and exposed to water, served in a 'ponzu' vinegar dressing.
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Ingredients:
Monkfish liver
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Flavor:
Ponzu, Lemon juice
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Cooking:
Dress
白子と根セロリの昆布だし和え
Milt and celery dressed with kelp stoc
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Ingredients:
Milt, Celery
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Flavor:
Kombu dashi
-
Ingredients:
Crab flakes, Mozuku (seaweed)
Chicken meat lightly battered and fried in oil.
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Ingredients:
Chicken thigh
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Cooking:
Deep-fry
出汁巻きたまご
Japanese-style rolled omelet
A dish of beaten egg mixed with 'dashi' stock and cooked while simultaneously wrapping.
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Ingredients:
Hen's egg
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Cooking:
Bake/Roast
The raw heart is cut before being served with soy sauce and condiments, etc.
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Ingredients:
Chicken heart
-
Cooking:
Raw
松坂牛のユッケ
Wagyu beef steak tartare
Fresh, finely-minced beef mixed with various spices and seasonings, topped with a fresh egg yolk.
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Ingredients:
Matsusaka beef, Wagyu beef, Egg yolk
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Cooking:
Mix/Blend
甘鯛の鱗焼き
Tilefish Scale-Crusted Grilling
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Ingredients:
Tilefish
-
Cooking:
Bake/Roast
金目鯛の煮付け
Stewed red snapper
Red snapper cooked in soy sauce and mirin etc.
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Ingredients:
Splendid alfonsino
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Flavor:
Soy sauce, Mirin
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Cooking:
Simmer
*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 may vary.
* 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)