Detailed Course Contents
7,000 JPY Course (10 Items)
-
Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 21:30 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 12:00 1 days ahead.
Reservations may be cancelled for late arrivals over 30 minutes.
Order
Orders can be placed for a group of more than 4 guests.
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, 5 kinds
| Menu Info | Platter of 5 kinds of appetizers. |
|---|
Salad
| Ingredients | Venison |
|---|---|
| Cooking | Smoke |
Assorted sashimi, 5 kinds
| Menu Info | Platter of 5 kinds of seafood sashimi. |
|---|---|
| Cooking | Raw |
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 |
Seasonal grilled fish
| Menu Info | Baked seasonal fish. |
|---|---|
| Ingredients | Processed marine product |
| Cooking | Bake/Roast |
Chicken and vegetable tempura
| Menu Info | Chicken and vegetable coated in wheat flour batter and deep-fried. |
|---|---|
| Ingredients | Chicken, Wheat flour |
| Cooking | Deep-fry |
Wagyu beef rump camp
| Menu Info | A Wagyu beef dish prepared from portion of round, called ichibo (rump cap). |
|---|---|
| Ingredients | Beef rump cap, Wagyu beef |
| Cooking | Bake/Roast |
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 |
Somen (Wheat noodles)
| Menu Info | Noodles made from wheat flour, water and salt etc. Thinly sliced and boiled. |
|---|---|
| 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, Seasonal fruit |
| Flavor | Brown sugar syrup, Soybean flour, Kudzu starch |
| Cooking | Harden/Congeal, Chill |
All-You-Can-Drink
All-You-Can-Drink
Beer : 1 Type / Shochu Highball, Sour : 6 Type / Japanese Sake : 1 Type / Shochu (Distilled spirits) : 15 Type / Plum Wine : 1 Type / Cocktails : 15 Type / Wine : 2 Type / Soft Drinks : 4 Type
* 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)