Detailed Course Contents
18,700 JPY Course (9 Items)
【霜月 ペアリング付きディナーコース】季節のコース全９品
Recommend
-
Offer period:
Year-round -
Menu Order Reception Time:
17:30 - 20:00 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
MON/TUE/WED/THU/FRI
Unavailable on holidays.
Reservation
Reserve by 14:00 2 days ahead.
Order
Orders can be placed for a group size of 1 to 14 guests only.
Menu Information
➀日本酒だけ10種＋ウェルカムドリンク1杯 OR ➁日本酒、ワイン合計10種＋ウェルカムドリンク1杯
Japanese Sake
- Types of drink: Japanese Sake
【前菜と組肴】牡蠣松風 ・蟹麩柚子田楽・零余子石垣 黄味ヨーグルト・鮭蕪市松・赤貝錦繍寄せ・牛肉南瓜巻 ・温州みかんと生ハムの雪見
Assorted appetizers
| Menu Info | Platter of various kinds of appetizers. |
|---|---|
| Ingredients | Crab, Ark shell, Oyster, Beef, Raw ham |
【椀物】・甘鯛と松茸
Bowled dish
| Menu Info | A bowled dish served during a Japanese course meal. |
|---|---|
| Ingredients | Tilefish, Matsutake mushroom |
【凌 ぎ】小柱と大葉の海苔巻き揚げ
Seasonal highlight dish
| Ingredients | Chinese mactra, Perilla, Nori |
|---|
【蒸 物】・梅肉と菠薐草の茶碗蒸し
Chawanmushi (steamed egg custard)
| Menu Info | A dish of beaten egg mixed in a bowl with 'dashi' stock and other ingredients, then steamed. |
|---|---|
| Ingredients | Chicken tenderloin, Japanese parsley, Shiitake, Hen's egg, Ginkgo nut, Pickled plum paste, Spinach |
| Cooking | Steam |
【温 物】 ・のどぐろ味噌柚庵焼 揚洋梨
Seasonal highlight dish
| Ingredients | Rosy seabass |
|---|---|
| Flavor | Miso |
【握 り】七貫
Assorted nigiri sushi, 7 kinds
| Menu Info | Platter of 7 kinds of sushi, each piece made by placing the ingredients on top of hand-pressed vinegared rice. |
|---|---|
| Ingredients | Vinegared rice |
| Flavor | Vinegar |
【握 り】シャリ無し手巻き
Hand rolled
| Ingredients | Nori |
|---|---|
| Cooking | Roll |
【留 椀】・カリフラワー 生湯葉 柚子 ・干瓢巻き半分
Tome-wan (concluding soup)
| Menu Info | The soup served with the last rice dish to conclude a Japanese course meal. |
|---|---|
| Ingredients | Dried gourd shavings, Cauliflower, Yuba (tofu skin) |
【甘 味】・玉子焼き二種
Thick Japanese omelet
| Menu Info | A dish of beaten egg mixed with 'dashi' stock and grilled while wrapping thickly. |
|---|---|
| Ingredients | Hen's egg |
| Cooking | Bake/Roast |
* 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)