Detailed Course Contents
4,500 JPY Course (9 Items)
季節のコース 4,500円
Recommend
-
Offer period:
02/Oct/2019 ~ -
Menu Order Reception Time:
17:00 - 21:30
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 23:00 2 days ahead.
Order
Orders can be placed for a group of more than 3 guests.
Menu Information
先付け3種盛り
Assorted Sakizuke (starter), 3 kinds
| Menu Info | Platter of 3 kinds of appetizers is first served in Japanese cuisine. |
|---|
京菜と焼えびのシーザーサラダ
Caesar salad with shrimp
| Ingredients | Shrimp, Potherb mustard (Mizuna) |
|---|---|
| Flavor | Caesar dressing |
| Cooking | Mix/Blend |
お刺身の5種盛り
Assorted sashimi, 5 kinds
| Menu Info | Platter of 5 kinds of seafood sashimi. |
|---|---|
| Cooking | Raw |
エリンギの白身魚巻き天ぷら
Whitefish tempura
| Menu Info | Whitefish coated in a soft wheat flour batter and deep-fried. |
|---|---|
| Ingredients | Wheat flour, King oyster mushroom |
| Flavor | Cooking oil |
| Cooking | Deep-fry |
地鶏南蛮タルタルソース
Fried chicken with vinegar and tartar sauce
| Menu Info | Fried chicken mixed with sweet and sour sauce, then topped with tartar sauce. |
|---|---|
| Ingredients | Chicken, Onion, Hen's egg, Wheat flour |
| Flavor | Mayonnaise |
| Cooking | Deep-fry |
黒毛和牛中落ちカルビねぎ焼き
Wagyu beef rib finger meat
| Menu Info | Wagyu beef from the ribs. |
|---|---|
| Ingredients | Beef rib finger meat, Wagyu beef, Scallion/Green onion/Leek |
| Cooking | Bake/Roast |
新サンマと新ゴボウのしょうが煮
Stew
じゃこ山椒の焼きおにぎり茶漬け
Grilled rice ball chazuke
| Menu Info | Onigiri (pressed rice) glazed with soy sauce, miso, etc., and cooked on a grill, with Japanese tea or broth poured over. |
|---|
デザート
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)