Detailed Course Contents
6,804 JPY Course (8 Items)
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Offer period:
Year-round -
Menu Order Reception Time:
11:30 - 14:00
17:00 - 21:00 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 17:00 4 days ahead.
Reservations may be cancelled for late arrivals over 10 minutes.
Order
Orders can be placed for a group size of 2 to 40 guests only.
All guests are required to reserve the same course.
Please order the same course per group.
Other Important Point
Bringing your own food and drinks into the store is strictly prohibited.
Taking away uneaten food and leftovers is prohibited.
Menu Information
Pre-appetiser Dish
Sakizuke (starter)
| Menu Info | The first dish served during a Japanese course meal. |
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Appetizer
Assorted appetizers, 4 kinds
| Menu Info | Platter of 4 kinds of appetizers. |
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Sashimi
Assorted sashimi, 2 kinds
| Menu Info | Platter of 2 kinds of seafood sashimi. |
|---|---|
| Cooking | Raw |
Hotpot Cuisine
Wagyu beef sukiyaki
| Menu Info | Wagyu beef and vegetables simmered with soy sauce and sugar. |
|---|---|
| Ingredients | Beef, Wagyu beef |
| Flavor | Sugar, Soy sauce |
| Cooking | Simmer |
Noodle
* Please select 1 dish from the menu below.
Extra dish for hot pot
| Ingredients | Flat noodles, Mochi (rice cake) |
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Chinese noodles (as the concluding dish for hot pot)
| Menu Info | As the concluding dish, Chinese noodles are available for ordering to add into the hot pot. |
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Rice Dish
Rice
Pickles
| Menu Info | A type of food in which ingredients are marinated in seasonings (salt, rice bran, vinegar, miso, soy sauce etc.). |
|---|---|
| Cooking | Pickle |
Dessert
Dessert
* 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)