Detailed Course Contents
13,800 JPY Course (9 Items)
大将おすすめコース
Recommend
-
Offer period:
Year-round -
Menu Order Reception Time:
17:30 - 23:30
tax included
Important Notes
Provided Days
MON/TUE/WED/THU/FRI/SAT
Order
Orders can be placed for a group size of 2 to 38 guests only.
Menu Information
先付け
Sakizuke (starter)
| Menu Info | The first dish served during a Japanese course meal. |
|---|
お造り5種盛り
Assorted sashimi, 5 kinds
| Menu Info | Platter of 5 kinds of seafood sashimi. |
|---|---|
| Cooking | Raw |
丹波有機野菜天ぷら
Vegetable tempura
| Menu Info | Vegetables coated in a soft wheat flour batter and deep-fried. |
|---|---|
| Ingredients | Wheat flour |
| Flavor | Cooking oil |
| Cooking | Deep-fry |
鹿児島産はまぐりのお吸い物
Clear broth soup
| Menu Info | A clear soup flavored with soy sauce and salt, with floating ingredients. |
|---|---|
| Cooking | Simmer |
島根県産のどぐろ
Other fish dishes
| Ingredients | Rosy seabass |
|---|
神戸牛ステーキ(ヘレとサーロインの食べ比べ)
Wagyu beef steak
| Menu Info | Thickly cut and grilled Japanese beef called "Wagyu" beef. |
|---|
明石鯛釜飯
Sea bream Kamameshi (pot rice)
| Menu Info | Rice and sea bream cooked in a pot for single serving. |
|---|---|
| Ingredients | Rice, Sea bream |
| Cooking | Steam |
明石焼きあなごのつくね芋汁
Soup dish
季節のデザート
Dessert of the season
* 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)