Detailed Course Contents
5,500 JPY Course (5 Items)
【豆腐・ゆば料理】 嵐山
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Offer period:
Year-round -
Menu Order Reception Time:
11:00 - 15:00
17:00 - 21:00
tax includedservice charge includedcover charge included
Additional Fee-related Details
The service charge is included in the course fee.
The cover charge is included in the course fee.
Important Notes
Provided Days
SUN/MON/TUE/THU/FRI/SAT
Reservation
Reserve by 23:00 2 days ahead.
Order
Orders can be placed for a group of more than 2 guests.
Menu Information
鶏スープ
chicken bones soup
| Menu Info | Soup prepared from chicken bones. |
|---|---|
| Ingredients | Chicken |
| Cooking | Simmer |
小鉢
Kobachi
湯豆腐
Boiled tofu
| Menu Info | A dish where tofu is added to a hot pot with konbu, heated, and eaten with 'tare' sauce. |
|---|---|
| Ingredients | Tofu |
| Cooking | Boil |
焼物
Grilled dish
| Cooking | Bake/Roast |
|---|
揚物
Deep-fried dish
| Cooking | Deep-fry |
|---|
留椀
Tome-wan (concluding soup)
| Menu Info | The soup served with the last rice dish to conclude a Japanese course meal. |
|---|
食事
Meal
香物
Assorted pickles
| Menu Info | The platter of pickles served with the last rice dish to conclude a Japanese course meal. |
|---|---|
| Ingredients | Leaf vegetable |
| Cooking | Pickle |
水物
Mizumono(seasonal dessert)
| Menu Info | The dessert served at the end of Japanese course meal, often the seasonal fruits or ice cream. The contents vary depending on season. |
|---|---|
| Cooking | Raw, Chill |
* 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)