Detailed Course Contents
27,000 JPY Course (12 Items)
極コース（極上シャトーブリアン100ｇ）
-
Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 22:30
tax includedservice charge excluded
Additional Fee-related Details
The service charge is generated separately.
Important Notes
Provided Days
MON/TUE/WED/THU/FRI/SAT
Menu Information
前菜
Appetizer
サラダ
Salad
えぞ鮑のソテー
Abalone steak / grilled abalone
| Ingredients | Abalone |
|---|---|
| Flavor | Salt |
| Cooking | Bake/Roast |
伊勢海老焼き
Spiny lobster Teppanyaki
| Menu Info | Spiny lobster grilled on an iron hot plate. |
|---|---|
| Ingredients | Spiny lobster |
| Cooking | Teppanyaki |
いしざき特製『ローストビーフ冷製仕立て』または 霜降り和牛の焼きしゃぶ
Roast beef
| Ingredients | Beef |
|---|
季節の野菜焼
Grilled vegetables
| Cooking | Bake/Roast |
|---|
（数量限定）極上シャトーブリアンステーキ 100g
Chateaubriand steak
| Menu Info | A portion of beef called chateaubriand (tenderloin), thickly-sliced and grilled. |
|---|---|
| Ingredients | Beef chateaubriand |
| Cooking | Bake/Roast |
お食事（ガーリックライス または ローストビーフにぎり）
Garlic Rice
| Menu Info | Rice fried with sliced garlic and other ingredients like parsley. |
|---|---|
| Ingredients | Garlic, Rice |
| Cooking | Stir-fry |
お新香
Pickled vegetables
| Menu Info | Vegetables pickled in salt, rice bran, miso, mold, etc. |
|---|---|
| Ingredients | Cucumber, Daikon radish |
| Cooking | Pickle |
お味噌椀
Miso soup
| Menu Info | A soup dish of vegetables, seafood, tofu and other ingredients stewed in dashi stock, flavoured with miso paste. |
|---|---|
| Ingredients | Tofu |
| Flavor | Miso, Dashi |
| Cooking | Stew |
本日のデザート
Dessert of the day
| Menu Info | Dessert that changes every day. |
|---|
コーヒー
Coffee, Tea
* 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)