Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 23:00 1 days ahead.
Order
Orders can be placed for a group of more than 1 guests.
All guests are required to reserve the same course.
Please order the same course per group.
Menu Information
Otoshi (an appetizer) of the day
Menu Info | Today's selection of small dishes served before the main dish. |
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Specialty salt-seared bonito straw-grilled tataki
Ingredients | Skipjack tuna |
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Flavor | Salt |
Cooking | Seared |
Grilled chicken thigh skewer
Menu Info | Bite-sized chicken thigh pieces skewered and grilled. |
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Ingredients | Chicken thigh |
Cooking | Skewer roasting |
Skewered Chicken Neck with Yuasa Soy Sauce
Ingredients | Chicken neck |
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Flavor | Soy sauce |
Cooking | Skewer roasting |
Skewered chicken tenderloin with plum and perilla
Menu Info | Seasoned chicken tenderloin, topped with plum and perilla leaf skewered, and roasted over an open flame. |
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Ingredients | Chicken tenderloin, Pickled plum paste, Perilla |
Cooking | Skewer roasting |
Special skewer of cutlassfish
Ingredients | Largehead hairtail |
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Cooking | Skewer roasting |
Premium skewer of Kumano beef rump
Ingredients | Kumano beef, Beef rump cap |
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Cooking | Skewer roasting |
Daikon salad
Menu Info | A salad of raw daikon with dressing. |
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Ingredients | Daikon radish |
Cooking | Mix/Blend |
Tempura skewer of fish
Cooking | Deep-fry |
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Tempura skewer of vegetables
Ingredients | Vegetable |
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Cooking | Deep-fry |
Tempura skewer of shrimp
Ingredients | Shrimp |
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Cooking | Deep-fry |
* 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)