Detailed Course Contents
6,264 JPY Course
季節の会席 彩コース
Recommend
-
Offer period:
Year-round -
Menu Order Reception Time:
12:00 - 23:00
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 20:00 2 days ahead.
Order
Orders can be placed for a group size of 1 to 20 guests only.
Menu Information
前菜
Appetizer
椀
Bowled dish
| Menu Info | A bowled dish served during a Japanese course meal. |
|---|
お造り
Sashimi
| Cooking | Raw |
|---|
焚き物
Takimono
| Menu Info | A dish of meat, seafood, vegetables and such ingredients with dashi and seasoning etc. and simmered. |
|---|
揚げ物 又は 焼き物
Hot dish cuisine
小鍋
Hotpot cuisine
土鍋御飯
Donabe Gohan (rice in an earthen pot)
| Menu Info | Rice cooked until fluffy in an earthenware pot. |
|---|---|
| Ingredients | Rice |
| Cooking | Steam |
留椀
Tome-wan (concluding soup)
| Menu Info | The soup served with the last rice dish to conclude a Japanese course meal. |
|---|
香の物
Pickles
| Menu Info | A type of food in which ingredients are marinated in seasonings (salt, rice bran, vinegar, miso, soy sauce etc.). |
|---|---|
| Ingredients | Cucumber, Daikon radish |
| Cooking | Pickle |
デザート
Dessert
* 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)