Detailed Course Contents
2,950 JPY Course
-
Offer period:
Year-round -
Menu Order Reception Time:
11:30 - 13:00
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Depending on store circumstances, reservations may be cancelled for late arrivals.
Even when guests arrive late, the ending time for the reservation remains unchanged.
Order
Orders can be placed for a group of more than 2 guests.
All guests are required to reserve the same course.
Please order the same course per group.
Other Important Point
Bringing your own food and drinks into the store is strictly prohibited.
Taking away uneaten food and leftovers is prohibited.
Excessive leftovers may incur additional charges.
Menu Information
Raw lamb
| Ingredients | Lamb |
|---|---|
| Cooking | Raw |
Beef shoulder
| Menu Info | Beef dish made using a cut from the shoulder area called "Kata-rosu". |
|---|---|
| Ingredients | Beef chuck |
Pork shoulder
| Menu Info | A meat dish prepared from a pig's shoulder area called pork blade shoulder. |
|---|---|
| Ingredients | Pork boston butt |
| Cooking | Bake/Roast |
Chicken
| Menu Info | An assortment of several kinds of chicken. |
|---|---|
| Ingredients | Chicken |
| Cooking | Bake/Roast |
Vegetables
Rice
Soup
| Cooking | Simmer |
|---|
Curry
| Ingredients | Onion, Carrot, Potato |
|---|---|
| Cooking | Simmer |
Ice cream
| Menu Info | A dessert of cream puff shell filled with ice cream. |
|---|---|
| Ingredients | Hen's egg, Wheat flour, Fresh cream, Milk |
| Flavor | Butter |
| Cooking | Freeze |
* 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)