Detailed Course Contents
14,700 JPY Course (9 Items)
-
Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 23:00
tax includedservice charge includedcover charge included
Additional Fee-related Details
The service charge is included in the course fee.
The cover charge is included in the course fee.
Important Notes
About Cancellation
No cancellation fee will apply for 1 days before your store visit, until 12:00
100% cancellation fee after the deadline.
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Depending on store circumstances, reservations may be cancelled for late arrivals.
Order
Orders can be placed for a group size of 1 to 9 guests only.
All guests are required to reserve the same course.
Menu Information
Single side dish
Grilled / sauteed vegetables
| Menu Info | A dish of vegetables broiled and fried in pan with a little bit of oil. |
|---|---|
| Cooking | Bake/Roast |
Garlic toast
| Ingredients | Garlic, Wheat flour |
|---|---|
| Cooking | Bake/Roast |
Red sea bream poele
| Menu Info | Red sea bream and seasonings placed in a frying pan or pot, covered with the lid and steamed. |
|---|---|
| Ingredients | Red seabream |
| Flavor | Butter, Olive oil |
| Cooking | Steam, Bake/Roast |
Salad
| Menu Info | Dish where vegetables and other ingredients are eaten with dressing. |
|---|
サーロインステーキ
Stir-fried vegetables
| Menu Info | A dish of vegetables fried in pan with a little bit of oil. |
|---|---|
| Cooking | Stir-fry |
Garlic Rice
| Menu Info | Rice fried with sliced garlic and other ingredients like parsley. |
|---|---|
| Ingredients | Garlic, Rice |
| Cooking | Stir-fry |
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)