Detailed Course Contents
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
Reservations must be made 2 business days in advance.
Reservations may be cancelled for late arrivals over 30 minutes.
Order
Orders can be placed for a group size of 1 to 16 guests only.
All guests are required to reserve the same course.
Menu Information
Seasonal highlight dish
Clear broth soup
Menu Info | A clear soup flavored with soy sauce and salt, with floating ingredients. |
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Cooking | Simmer |
Assorted sashimi of the season, 3 kinds
Menu Info | 3 kinds of raw sliced seafood, changing seasonally. |
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Tempura 9dish(es)
Menu Info | Seafood, vegetables or other ingredients coated in a soft wheat flour batter and deep-fried. |
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Ingredients | Wheat flour, Japanese tiger prawn, Sea urchin, Nori, Processed marine product, Vegetable, Seasonal vegetables, Shiitake, Shrimp |
Flavor | Cooking oil |
Cooking | Deep-fry |
Deep-fried dish
Ingredients | Sesame tofu, Wakegi Green Onion |
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Flavor | Ponzu, Grated daikon radish and chili |
Salad
Red miso soup
Menu Info | A miso soup made from soy bean miso. |
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Flavor | Red miso |
Cooking | Simmer |
Assorted pickles, 3 kinds
Menu Info | Platter of 3 kinds of pickles. |
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Ingredients | Leaf vegetable |
Cooking | Pickle |
Rice dish
Ingredients | Rice, Wheat flour |
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Cooking | Cook, Deep-fry |
Granita
Menu Info | A French sherbet type ice confectionery provided at the end of course meals. |
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Ingredients | Grapefruit |
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)