Detailed Course Contents
10,186 JPY Course (13 Items)
本格会席コース
Recommend
-
Offer period:
Year-round -
Menu Order Reception Time:
11:00 - 17:00
17:00 - 21:00
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 17:00 3 days ahead.
Order
Orders can be placed for a group of more than 2 guests.
Menu Information
食前酒
Aperitifs
- Types of drink: Other Alcoholic Beverages
【箸割り】
Appetizer
【御吸物】
Clear broth soup
| Menu Info | A clear soup flavored with soy sauce and salt, with floating ingredients. |
|---|---|
| Cooking | Simmer |
【御造り】
Assorted sashimi of the season
| Menu Info | Platter of various seafood sashimi of the season. |
|---|---|
| Cooking | Raw |
【焚き合わせ】
Simmered assortment
| Menu Info | An assortment of two or more simmered selections served in a bowl. |
|---|
【温 物】
Hot dish cuisine
【平 皿】
Meat cuisine
【お凌ぎ】
Oshinogi
| Menu Info | A light dish served in between meals; one of the traditional courses of Japanese cuisine. |
|---|
【揚げ物】
Agemono
| Menu Info | Dish prepared by deep-frying ingredients in oil. |
|---|
【二の汁】
Shirumono
| Menu Info | Dish prepared primarily with dashi. |
|---|
【御食事】
Meal
【香の物】
Pickles
| Menu Info | A type of food in which ingredients are marinated in seasonings (salt, rice bran, vinegar, miso, soy sauce etc.). |
|---|---|
| Ingredients | Cucumber, Daikon radish |
| Cooking | Pickle |
【甘味】
Dessert
【水菓子】
Sherbet
| Cooking | Freeze |
|---|
* 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)