Detailed Course Contents
8,000 JPY Course
-
Offer period:
Year-round -
Menu Order Reception Time:
17:30 - 20:30 - Time Limit: 150 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Order
Orders can be placed for a group size of 2 to 40 guests only.
Menu Information
Small bowled dish of the season
| Menu Info | Seasonally changing side dish. |
|---|
Assorted sashimi, 7 kinds
| Menu Info | Platter of 7 kinds of seafood sashimi. |
|---|---|
| Cooking | Raw |
Assorted seafood, 2 kinds
| Menu Info | Platter of 2 kinds of seafood for grill. |
|---|---|
| Ingredients | Red king crab, Abalone |
| Cooking | Boil |
Beef Toban-yaki
| Menu Info | Beef and vegetables grilled on a hot ceramic plate. |
|---|---|
| Ingredients | Beef |
| Flavor | Cooking oil |
| Cooking | Bake/Roast |
Assorted tempura, 2 kinds
| Menu Info | Two kinds of seafood, vegetables, etc. coated in wheat flour batter and deep-fried in oil. |
|---|---|
| Ingredients | Wheat flour, Shrimp, Conger eel |
| Cooking | Deep-fry |
Stewed kichiji rockfish
| Menu Info | Kichiji rockfish cooked in soy sauce and mirin etc. |
|---|---|
| Flavor | Soy sauce, Mirin |
| Cooking | Simmer |
Assorted extra premium nigiri sushi 2 piece(s)
| Menu Info | An assortment of sushi made by mixing vinegar and rice, which is then pressed with hands and topped with extra premium grade ingredients. |
|---|---|
| Ingredients | Vinegared rice |
Seasonal fruits
| Ingredients | Seasonal fruit |
|---|
All-You-Can-Drink
All-You-Can-Drink
Beer / Whiskey / Highball / Japanese Sake / Shochu (Distilled spirits) / Plum Wine / Fruit Liqueur / Cocktails / Wine / Non-Alcoholic Beverages / Soft Drinks
* 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)