Detailed Course Contents
Additional Fee-related Details
The service charge is included in the course fee.
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 20:00 1 days ahead.
Order
Orders can be placed for a group size of 1 to 4 guests only.
Menu Information
Vinegared shellfish
Menu Info | A dish of shellfish dressed with seasonings such as vinegar, soy sauce, mirin, etc. |
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Flavor | Vinegar, Soy sauce, Mirin |
Cooking | Dress |
Clear Japanese crab soup
Menu Info | Crab floating in a soup prepared with dashi stock, salt, and soy sauce. |
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Ingredients | Crab |
Cooking | Simmer |
Assorted sashimi, 3 kinds
Menu Info | Platter of 3 kinds of seafood sashimi. |
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Cooking | Raw |
Deep-fried dish
Spanish mackerel grilled with miso
Menu Info | Spanish mackerel seasoned with miso and grilled. |
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Ingredients | Spanish mackerel |
Flavor | Miso |
Cooking | Bake/Roast |
Abalone steak / grilled abalone
Cooking | Bake/Roast |
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Steamed turnips
Menu Info | Steamed grated turnips on top of sliced fish. |
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Flavor | Dashi |
Cooking | Steam |
Ochazuzke with dried baby sardine adding Japanese pepper
Menu Info | Rice topped with Japanese pepper and dried baby sardine steamed together, with Japanese tea poured over. |
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Ingredients | Rice, Boiled and dried baby sardine |
Flavor | Japanese pepper |
Cooking | Cover/Add |
Fruit compote
Menu Info | Fruit boiled in syrup and wine. |
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All-You-Can-Drink
All-You-Can-Drink
* 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)