Detailed Course Contents
6,000 JPY Course
灘会席
Recommend
-
Offer period:
Year-round
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Menu Information
Appetizer
先付
Sakizuke (starter)
| Menu Info | The first dish served during a Japanese course meal. |
|---|
Soup Dish
吸物
Clear broth soup
| Menu Info | A clear soup flavored with soy sauce and salt, with floating ingredients. |
|---|---|
| Cooking | Simmer |
Sashimi
造り
Sashimi
| Cooking | Raw |
|---|
Appetizer
八寸
Hassun (seasonal side dish)
| Menu Info | A dish presented in a tray called "hassun," served during a Japanese course meal. |
|---|
箸休め
Hashiyasume （a side dish served between the courses）
| Menu Info | Hashiyasume a simple dish served as a part of Japanese multi-course meal to add variety in taste. |
|---|
Stew
煮物
Stew
A Pickled Dish
酢物
A pickled dish
Final Dish
* Please select 1 dish from the menu below.
お蕎麦
Buckwheat noodles
| Menu Info | Dough made with buckwheat flour and water, thinly sliced and boiled. |
|---|---|
| Ingredients | Buckwheat |
| Cooking | Boil |
季節のご飯
Seasonal rice
| Menu Info | A dish made by using ingredients of the season and rice. |
|---|---|
| Ingredients | Rice |
| Cooking | Steam |
Dessert
甘味
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)