Detailed Course Contents
3,000 JPY Course
-
Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 22:00 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reservations must be made 3 business days in advance.
Reservations may be cancelled for late arrivals over 30 minutes.
Even when guests arrive late, the ending time for the reservation remains unchanged.
Order
Orders can be placed for a group size of 3 to 70 guests only.
Menu Information
Fried pasta
| Menu Info | Dried pasta fried in oil. |
|---|---|
| Ingredients | Noodles |
| Cooking | Deep-fry |
Salted konbu kelp and cabbage
| Ingredients | Cabbage, Salted seaweed |
|---|
Edamame beans
| Menu Info | Soybeans which are harvested when they are not yet ripe, and boiled in salt water. |
|---|---|
| Ingredients | Edamame |
| Cooking | Boil |
French fries
| Ingredients | Potato |
|---|---|
| Cooking | Deep-fry |
Daikon salad
| Menu Info | A salad of raw daikon with dressing. |
|---|---|
| Ingredients | Daikon radish |
| Cooking | Mix/Blend |
Side dish of the day
Assorted grilled skewers, 2 kinds
| Menu Info | Platter of 2 kinds of skewers. |
|---|---|
| Cooking | Skewer roasting |
Fried chicken
| Menu Info | Chicken meat lightly battered and fried in oil. |
|---|---|
| Ingredients | Chicken thigh |
| Cooking | Deep-fry |
Fried rice
| Ingredients | Rice |
|---|---|
| Cooking | Bake/Roast |
Dessert
All-You-Can-Drink
All-You-Can-Drink
Beer : 1 Type / Whiskey : 1 Type / Highball : 8 Type / Shochu Highball, Sour : 21 Type / Japanese Sake : 1 Type / Shochu (Distilled spirits) : 2 Type / Plum Wine : 1 Type / Wine : 2 Type / Soft Drinks : 8 Type
* 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)