Detailed Course Contents
6,000 JPY Course (10 Items)
-
Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 20:30
11:30 - 13:00 - Time Limit: 120 Min
- Last Order: 30 Min before
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 0:00 3 days ahead.
Reservations may be cancelled for late arrivals over 30 minutes.
Order
Orders can be placed for a group size of 4 to 40 guests only.
Please order the same course per group.
Other Important Point
The All-You-Can-Drink menu is subject to change depending on stock and seasons.
Last order for the all-you-can-drink option is one glass per person.
For All-You-Can-Drink plans, additional orders may be placed only after previously ordered drinks are finished.
Bringing your own food and drinks into the store is strictly prohibited.
Taking away uneaten food and leftovers is prohibited.
Menu Information
Assorted appetizers, 4 kinds
| Menu Info | Platter of 4 kinds of appetizers. |
|---|
Tofu dish of the day
| Menu Info | A tofu dish that changes every day. |
|---|---|
| Ingredients | Tofu |
Assorted sashimi, 3 kinds
| Menu Info | Platter of 3 kinds of seafood sashimi. |
|---|---|
| Cooking | Raw |
Satsuma-age
| Menu Info | One of many fish paste products, where minced fish is fried in oil to form fish cakes. |
|---|---|
| Ingredients | Yamato yam, Vegetable |
| Cooking | Deep-fry |
Seasonal chawanmushi (steamed egg custard)
| Menu Info | Different ingredients depending on the time of year added to a mixture of beaten egg and dashi stock, then steamed. |
|---|---|
| Ingredients | Hen's egg |
| Flavor | Dashi |
| Cooking | Steam |
Grilled fish, "Yuan-yaki"
| Menu Info | Fish marinated in a sauce prepared with soy sauce, sake, mirin and yuzu, then grilled. |
|---|---|
| Ingredients | Sea bream |
| Flavor | Soy sauce, Mirin, Cooking sake, Yuzu |
| Cooking | Pickle, Bake/Roast |
Beef sukiyaki
| Menu Info | A hotpot of beef and vegetables simmered in a sweet, soy sauce-based broth. |
|---|---|
| Ingredients | Beef |
| Flavor | Sugar, Soy sauce, Cooking oil |
| Cooking | Simmer |
Persimmon leaf sushi
| Menu Info | Sushi rice shaped into a bite-sized serving, topped with raw and thinly-sliced mackerel and salmon, wrapped in persimmon leaves and pressed as nigiri sushi. |
|---|---|
| Ingredients | Vinegared rice |
Miwa Somen (noodles)
| Menu Info | Somen noodle dough prepared from wheat flour, water, salt, etc., made in Sakurai city mainly in the Miwa region, Nara prefecture; thinly cut into noodles. |
|---|---|
| Ingredients | Somen (thin wheat noodles) |
| Cooking | Boil |
Kuzumochi (arrowroot starch dumpling) with Japanese persimmon
| Menu Info | A Japanese confection of arrowroot-starch and water stirred together over heat, persimmons added in, then cooled until set. Enjoyed with sweet toasted soybean powder and brown sugar syrup. |
|---|---|
| Ingredients | Persimmon |
| Flavor | Brown sugar syrup, Soybean flour, Kudzu starch |
| Cooking | Harden/Congeal, Chill |
All-You-Can-Drink
All-You-Can-Drink
Beer / Highball / Shochu Highball, Sour / Japanese Sake / Shochu (Distilled spirits) / Plum Wine / Cocktails / Wine / Soft Drinks
* 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)