Detailed Course Contents
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 15:00 2 days ahead.
Order
Orders can be placed for a group of more than 2 guests.
Other Important Point
Bringing your own food and drinks into the store is strictly prohibited.
Menu Information
Hassun (seasonal side dish)
| Menu Info | An assorted dish using the best seasonal ingredients from the mountain and oceans, served during a Japanese course meal. |
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Matsutake steamed in an earthenware teapot
| Menu Info | A dish made by putting matsutake mushrooms and dashi into an earthenware teapot and steaming. |
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| Ingredients | Chicken, Japanese parsley, Matsutake mushroom, Ginkgo nut, Shrimp |
| Cooking | Steam |
Mukozuke
| Menu Info | A dish of Sashimi, slices of raw fish, served during a Japanese course meal. |
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| Cooking | Raw |
Grilled dish
| Cooking | Bake/Roast |
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A pickled dish
Tome-wan (concluding soup)
| Menu Info | The soup served with the last rice dish to conclude a Japanese course meal. |
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Kamataki Gohan (rice and seasonal ingredients in a clay pot)
| Menu Info | A dish in clay pot using carefully selected rice and seasonal ingredients, prepared for each customer. |
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| Ingredients | Rice |
| Cooking | Steam |
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. |
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| 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)