Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 21:00 1 days ahead.
Order
Orders can be placed for a group size of 4 to 24 guests only.
Menu Information
Egg tofu
Menu Info | A Japanese dish made by steaming dashi broth mixed with chicken egg in a bowl. |
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Ingredients | Hen's egg |
Flavor | Dashi |
Cooking | Steam, Harden/Congeal |
Thick Japanese omelet
Menu Info | A dish of beaten egg mixed with 'dashi' stock and grilled while wrapping thickly. |
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Ingredients | Hen's egg |
Cooking | Bake/Roast |
Small bowled dish of the season
Menu Info | Seasonally changing side dish. |
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Assorted premium sashimi
Menu Info | An assortment of several kinds of premium seafood sashimi. |
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Cooking | Raw |
Kabayaki (sweet broil )
Menu Info | Conger eels or sanma (saury) threaded on a skewer. Grilled with teriyaki sauce. |
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Flavor | Kabayaki sauce |
Cooking | Bake/Roast |
Assorted vinegared dishes
Menu Info | An assortment of several kinds of vinegared dishes. |
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Flavor | Vinegar |
Cooking | Dress |
Assorted premium nigiri sushi
Menu Info | An assortment of nigiri sushi made by topping vinegared rice with premium grade of materials |
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Ingredients | Vinegared rice |
Cooking | Raw |
Red miso soup
Menu Info | A miso soup made from soy bean miso. |
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Flavor | Red miso |
Cooking | Simmer |
Dessert
All-You-Can-Drink
All-You-Can-Drink
Beer / Whiskey / Shochu Highball, Sour / Japanese Sake / Shochu (Distilled spirits) / Plum Wine / 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)