Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 15:00 2 days ahead.
Order
Orders can be placed for a group of more than 2 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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Assorted sashimi, 3 kinds
Menu Info | Platter of 3 kinds of seafood sashimi. |
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Cooking | Raw |
Vinegared crab
Menu Info | Crab dressed in vinegar. |
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Ingredients | Crab |
Flavor | Vinegar |
Cooking | Dress |
Crab custard
Menu Info | A dish of crab meat and other ingredients mixed with egg thinned with broth, and steamed together. |
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Ingredients | Hen's egg, Crab |
Flavor | Dashi |
Cooking | Mix/Blend, 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 |
Shrimp tempura
Menu Info | Shrimp coated in flour batter and deep fried in oil. |
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Ingredients | Wheat flour, Shrimp |
Flavor | Cooking oil |
Cooking | Deep-fry |
Rosy seabass shabu-shabu
Ingredients | Rosy seabass |
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Flavor | Dashi |
Cooking | Boil |
Zosui (only rice)
Pickles
Menu Info | A type of food in which ingredients are marinated in seasonings (salt, rice bran, vinegar, miso, soy sauce etc.). |
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Ingredients | Cucumber, Daikon radish |
Cooking | Pickle |
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)