Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/THU/FRI/SAT
Reservation
Reserve by 22:00 1 days ahead.
Order
Orders can be placed for a group size of 2 to 50 guests only.
Other Important Point
Only cash is accepted.
Menu Information
Salad
Vegetable salad
Ingredients | Processed vegetable |
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Cooking | Mix/Blend |
Appetizer
Assorted appetizers, 3 kinds
Menu Info | Platter of 3 kinds of appetizers. |
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Deep-fried Dish
Fish and chips
Menu Info | English dish of white fish such as cod fried and served with stick-shaped French fries. |
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Ingredients | Potato |
Cooking | Deep-fry |
Hot Dish Cuisine
Ajillo with baguette
Menu Info | A Spanish dish of seafood and vegetables simmered in olive oil and garlic. Served with baguette. |
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Ingredients | Garlic, Bread |
Flavor | Olive oil |
Cooking | Simmer |
Cheese
Grilled / sauteed vegetables
Menu Info | A dish of vegetables broiled and fried in pan with a little bit of oil. |
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Ingredients | Raclette, Cheese |
Cooking | Bake/Roast |
Meat Cuisine
Steak of the day
Menu Info | Steak that changes every day. |
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Final Dish
* Please select 1 dish from the menu below.
Risotto
Ingredients | Rice |
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Cooking | Simmer |
Other Pastas
Cooking | Boil |
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Dessert
Dessert Small Serving
All-You-Can-Drink
All-You-Can-Drink
* 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)