Today's Sashimi Assortment (3 Varieties)
Platter of several kinds of seafood sashimi.
- Cooking: Raw
tax included
Sake-Steamed Clams
tax included
Bluefin Tuna Tartare with Kimchi
tax included
Soy Sauce Marinated Salmon
tax included
Monkfish liver with ponzu
Monkfish liver which has been boiled with salt and exposed to water, served in a 'ponzu' vinegar dressing.
- Flavor: Ponzu, Lemon juice
- Cooking: Dress
tax included
Chanja (Korean spicy marinated cod innards)
Salted cod innards seasoned with sesame oil and chilli pepper, etc.
- Ingredients: Cod, Garlic
- Flavor: Sesame oil, Red pepper
- Cooking: Ferment
tax included
Shark cartilage with pickled plum
Shark cartilage with a dressing of pickled plums.
- Ingredients: Ume (Japanese apricot), Shark cartilage
- Cooking: Pickle
tax included
Japanese plum kimchi
- Ingredients: Garlic chives, Chinese cabbage, Garlic
- Flavor: Fish sauce, Red pepper
- Cooking: Pickle
tax included
Kiju Special Chawanmushi (Chilled Savory Egg Custard) Topped with Sea Urchin
tax included
Hokkaido Wagyu Beef Steak
- Cooking: Bake/Roast
tax included
Dried shredded squid tempura
Raw squid that is seared and shredded, then coated in wheat flour batter and deep-fried in oil.
- Ingredients: Squid, Wheat flour
- Cooking: Deep-fry
tax included
Stingray Fin Tempura
- Cooking: Deep-fry
tax included
Buttered Asparagus
Boiled asparagus stir-fried in butter.
- Ingredients: Asparagus
- Flavor: Butter
- Cooking: Stir-fry
tax included
Assorted Japanese Pickles
tax included
Seafood and Vegetable Carpaccio
tax included
Ice Cream of the Day
tax included
*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 may vary.
* 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)