Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reservations must be made 2 business days in advance.
Order
Orders can be placed for a group of more than 1 guests.
All guests are required to reserve the same course.
Please order the same course per group.
Menu Information
Sakizuke (starter)
Menu Info | The first dish served during a Japanese course meal. |
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Grilled crab meat and tomalley in shell
Menu Info | A dish of crab meat and tomalley placed in the shell and grilled. |
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Ingredients | Crab, Crab miso paste |
Cooking | Bake/Roast |
Assorted sashimi
Menu Info | Platter of several kinds of seafood sashimi. |
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Cooking | Raw |
Crab hotpot
Menu Info | Crab cooked with vegetables, etc. in a broth, served in a pot. |
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Ingredients | Chinese cabbage, Japanese leek, Shiitake, Konjac noodles, Tofu, Crab |
Flavor | Dashi |
Cooking | Simmer |
Charcoal grilled crab
Ingredients | Crab |
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Cooking | Charcoal-grilled |
Crab steamed in sake
Menu Info | Crabs still in their shells are placed in a can and steamed with sake. |
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Ingredients | Crab |
Flavor | Sake(Japanese rice wine) |
Cooking | Steam |
Crab tempura
Menu Info | Crab coated in flour batter and deep fried in oil. |
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Ingredients | Wheat flour, Crab |
Flavor | Cooking oil |
Cooking | Deep-fry |
Crab rice soup
Menu Info | Crab and rice simmered together in a broth seasoned with soy sauce. |
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Ingredients | Rice, Hen's egg |
Cooking | Simmer |
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)