Detailed Course Contents
8,000 JPY Course (11 Items)
百萬＄夜景コース
-
Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 21:00
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 21:00 3 days ahead.
Order
Orders can be placed for a group of more than 2 guests.
Menu Information
浜茹で毛ガニ 1/4杯
Boiled kegani (horsehair crab)
| Menu Info | A dish of boiled horsehair crab. |
|---|---|
| Ingredients | Horsehair crab |
| Cooking | Boil |
茹でズワイガニ
Boiled snow crab
| Menu Info | A dish prepared by boiling snow crab. |
|---|---|
| Ingredients | Snow crab |
| Cooking | Boil |
いかおどり造り
Squid dance making
| Ingredients | Squid |
|---|---|
| Cooking | Raw |
刺身盛り合わせ7種
Assorted sashimi, 7 kinds
| Menu Info | Platter of 7 kinds of seafood sashimi. |
|---|---|
| Ingredients | Seafood |
| Cooking | Raw |
イカゴロ焼
Grilled squid
| Ingredients | Squid |
|---|---|
| Cooking | Bake/Roast |
帆立貝焼き
Grilled scallop
| Ingredients | Scallop |
|---|---|
| Cooking | Bake/Roast |
焼魚2点（八角・ほっけ等）
Grilled fish
| Menu Info | A dish prepared by grilling fish. |
|---|---|
| Cooking | Bake/Roast |
自家製かにクリームコロッケ
Crab cream croquette
| Menu Info | A dish of crab meat mixed with cream sauce, breaded and deep fried. |
|---|---|
| Ingredients | Bread crumbs, Crab |
| Flavor | White sauce |
| Cooking | Deep-fry |
いくらうにぎり
Sea urchin and salmon roe rice ball
| Menu Info | A handful of rice stuffed with sea urchin and salmon roe is hand-molded into a ball, triangular or barrel shape. |
|---|---|
| Ingredients | Sea urchin, Salmon roe, Rice |
汁物
Soup dish
登別牛乳アイス
Ice cream
| Ingredients | Hen's egg, Milk |
|---|---|
| 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)