Detailed Course Contents
5,038 JPY Course (4 Items)
-
Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 23:00 - 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 10 minutes.
Order
Orders can be placed for a group size of 1 to 40 guests only.
Menu Information
Salad
Caesar salad
| Ingredients | Lettuce |
|---|---|
| Flavor | Caesar dressing |
| Cooking | Mix/Blend |
Cheese
Cheese fondue
| Menu Info | A pot dish of cut food ingredients dipped and entwined in melted cheese, cooked with white wine. |
|---|---|
| Ingredients | Cheese |
| Cooking | Simmer |
Bread
Grilled Dish
* Please select 1 dish from the menu below.
Beef fillet steak
| Menu Info | Roasted, thick cut beef fillet. |
|---|---|
| Ingredients | Beef fillet |
| Cooking | Bake/Roast |
Deep-fried bone-in veal cutlet
| Menu Info | A dish of boned veal breaded with flour, beaten egg, and bread crumbs, then deep-fried in oil. |
|---|---|
| Ingredients | Beef, Hen's egg, Bread crumbs |
| Cooking | Deep-fry |
Lobster gratin
| Menu Info | A dish of lobster and other ingredients topped with white sauce and cheese, then baked in the oven. |
|---|---|
| Ingredients | Cheese, Lobster |
| Flavor | White sauce |
| Cooking | Bake/Roast |
Sirloin steak
| Menu Info | Thickly cut and grilled meat portion called "Sirloin." |
|---|---|
| Ingredients | Beef sirloin |
| Cooking | Bake/Roast |
Dessert
* Please select 1 dish from the menu below.
Vanilla ice cream
| Ingredients | Hen's egg, Milk |
|---|---|
| Flavor | Vanilla essence |
| Cooking | Freeze |
Cheese
* 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)