Detailed Course Contents
4,378 JPY Course
-
Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 22:00 - Time Limit: 180 Min
- Last Order: 30 Min before
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Order
Orders can be placed for a group of more than 2 guests.
Menu Information
Appetizer
Assorted small bowled dish of the day, 4 kinds
| Menu Info | Platter of 4 kinds of assorted bowled appetizers. |
|---|
Carpaccio (fish)
| Menu Info | Thinly-sliced fish seasoned with olive oil, salt and pepper. |
|---|---|
| Flavor | Olive oil |
| Cooking | Mix/Blend |
Daikon salad
| Menu Info | A salad of raw daikon with dressing. |
|---|---|
| Ingredients | Daikon radish |
| Cooking | Mix/Blend |
Deep-fried Dish
Fried chicken
| Menu Info | Chicken meat lightly battered and fried in oil. |
|---|---|
| Ingredients | Chicken thigh |
| Cooking | Deep-fry |
Hotpot Cuisine
Chicken hot pot
| Menu Info | A dish of chicken, vegetables etc. in a broth, served in a pot. |
|---|---|
| Ingredients | Chicken |
| Flavor | Dashi |
| Cooking | Simmer |
Final Dish
* Please select 1 dish from the menu below.
End-of-the-meal zosui (rice soup)
| Menu Info | Rice is placed in the leftover soup and stewed until soft at the end of a hotpot meal. |
|---|---|
| Ingredients | Rice |
| Cooking | Simmer |
Last dishes (udon or rice soup)
Ramen
| Menu Info | Ramen noodles in broth topped with meat and vegetables. |
|---|---|
| Ingredients | Ramen |
| Cooking | Boil |
Dessert
Sherbet
| Cooking | Freeze |
|---|
All-You-Can-Drink
All-You-Can-Drink
Beer / Whiskey / Highball / Shochu Highball, Sour / Shochu (Distilled spirits) / Cocktails / 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)