Detailed Course Contents
5,000 JPY Course
-
Offer period:
Year-round -
Menu Order Reception Time:
17:30 - 23:30 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 23:00 3 days ahead.
Order
Orders can be placed for a group of more than 4 guests.
Menu Information
Tofu
| Ingredients | Tofu |
|---|
Seared locally raised chicken leg
| Menu Info | Locally raised chicken leg quickly char-grilled and seasoned with soy sauce and condiments, etc. |
|---|---|
| Ingredients | Chiran chicken |
| Cooking | Seared |
Steamed chicken salad
| Ingredients | Chicken |
|---|---|
| Cooking | Mix/Blend, Steam |
Assorted grilled chicken skewers, 3 kinds
| Menu Info | Platter of 3 different cuts of chicken skewered and grilled. |
|---|
Japanese-style rolled omelet
| Menu Info | A dish of beaten egg mixed with 'dashi' stock and cooked while simultaneously wrapping. |
|---|---|
| Ingredients | Hen's egg |
| Cooking | Bake/Roast |
Charcoal grilled locally raised chicken
| Ingredients | Chiran chicken |
|---|---|
| Cooking | Charcoal-grilled |
Fried locally raised chicken
| Menu Info | Locally raised chicken lightly battered and fried in oil. |
|---|---|
| Ingredients | Chiran chicken |
| Cooking | Deep-fry |
Ramen
| Menu Info | Ramen noodles in broth topped with meat and vegetables. |
|---|---|
| Ingredients | Ramen, Chicken |
| Cooking | Boil |
Dessert of the day
| Menu Info | Dessert that changes every day. |
|---|
All-You-Can-Drink
All-You-Can-Drink
Beer / Whiskey / Shochu Highball, Sour / Japanese Sake / Shochu (Distilled spirits) / Plum Wine / Cocktails / Wine / Non-Alcoholic Beverages / 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)