Detailed Course Contents
30,800 JPY Course (6 Items)
響ひびきコース【網焼き】 ～湯引き、ぶつ切り、ふぐ網焼き、あら焚き、唐揚～
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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
Menu Information
ふぐの湯引き
Parboiled pufferfish
| Menu Info | A dish of finely cut pufferfish put under boiling water and then quickly rinsed in ice water. |
|---|---|
| Ingredients | Pufferfish |
ぶつ切り
Pufferfish
| Ingredients | Pufferfish, Scallion/Green onion/Leek, Daikon radish, Red pepper, Chinese cabbage |
|---|---|
| Flavor | Ponzu |
| Cooking | Raw |
ふぐのアゴ焼き
Grilled pufferfish
| Menu Info | Pufferfish cut into bite-sized pieces and grilled over an open flame. |
|---|---|
| Ingredients | Pufferfish |
| Flavor | Salt, Sudachi |
| Cooking | Broil/Barbecue |
唐揚げ
Fried pufferfish
| Ingredients | Pufferfish, Hen's egg, Potato starch |
|---|---|
| Flavor | Soy sauce |
| Cooking | Deep-fry |
ふぐの網焼き
Grilled pufferfish
| Menu Info | Pufferfish cut into bite-sized pieces and grilled over an open flame. |
|---|---|
| Ingredients | Pufferfish, Shiitake, Japanese leek, Shishito pepper, Onion |
| Flavor | Soy sauce, Ginger, Ponzu |
| Cooking | Grill |
雑炊
Zosui (rice and egg only)
| Ingredients | Rice, Scallion/Green onion/Leek, Hen's egg |
|---|---|
| Flavor | Salt |
| Cooking | Simmer |
* 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)