Detailed Course Contents
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
Assorted appetizers
| Menu Info | Platter of various kinds of appetizers. |
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Bowled dish
| Menu Info | A bowled dish served during a Japanese course meal. |
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| Ingredients | Crab |
Seasonal highlight dish
| Ingredients | Chinese mactra, Perilla, Nori |
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Seasonal fresh fish
| Menu Info | A dish made by using different fish depending on the time of year. |
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| Ingredients | Tuna, Seafood |
Seasonal highlight dish
| Ingredients | Eggplant, Tilefish, Yuba (tofu skin) |
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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. |
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| Ingredients | Vinegared rice |
| Flavor | Vinegar |
Hand rolled
| Ingredients | Nori |
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| Cooking | Roll |
Tome-wan (concluding soup)
| Menu Info | The soup served with the last rice dish to conclude a Japanese course meal. |
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| Ingredients | Dried gourd shavings, Nameko (mushroom), Yuzu |
Thick Japanese omelet
| Menu Info | A dish of beaten egg mixed with 'dashi' stock and grilled while wrapping thickly. |
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| 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)