Detailed Course Contents
10,000 JPY Course
-
Offer period:
30/Jul/2019 ~ -
Menu Order Reception Time:
17:00 - 21:30 - Time Limit: 120 Min
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
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 16:00 3 days ahead.
Reservations may be cancelled for late arrivals over 30 minutes.
Order
Orders can be placed for a group size of 2 to 40 guests only.
Menu Information
Appetizer of the day
| Menu Info | Appetizer that changes every day. |
|---|
Assorted sashimi
| Menu Info | Platter of several kinds of seafood sashimi. |
|---|---|
| Cooking | Raw |
Seafood shabu-shabu
| Menu Info | Thinly sliced seafood quickly dipped in boiling water or broth. Eaten with dipping sauce. |
|---|---|
| Cooking | Boil |
Seasonal steamed dish
| Cooking | Steam |
|---|
Seasonal deep-fried dish
| Menu Info | Different ingredients depending on the time of year are deep-fried in oil. |
|---|---|
| Cooking | Deep-fry |
Wagyu beef teppanyaki
| Ingredients | Wagyu beef |
|---|---|
| Cooking | Teppanyaki |
Assorted nigiri sushi
| Menu Info | Platter of various kinds of sushi, each piece made by placing the ingredients on top of hand-pressed vinegared rice. |
|---|---|
| Ingredients | Vinegared rice |
| Flavor | Vinegar |
Red miso soup
| Menu Info | A miso soup made from soy bean miso. |
|---|---|
| Flavor | Red miso |
| Cooking | Simmer |
Dessert of the season
* 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)