Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 0:00 0 days ahead.
Order
Orders can be placed for a group size of 2 to 10 guests only.
Menu Information
Assorted Obanzai (Kyoto-style home recipes)
Menu Info | Platter of Kyoto-style homemade dishes. |
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Assorted sashimi, 3 kinds
Menu Info | Platter of 3 kinds of seafood sashimi. |
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Cooking | Raw |
Parboiled conger myriaster
Menu Info | Raw conger myriaster, finely sliced, submerged in boiling water and quickly placed on ice. |
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Ingredients | Pike conger |
Cooking | Boil, Chill |
Skirt steak teppanyaki
Menu Info | Harami (diaphragm) grilled on a hot griddle. |
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Ingredients | Beef skirt |
Cooking | Bake/Roast |
Smelt-whiting tempura
Menu Info | Smelt-whiting fish coated in flour batter and deep fried in oil. |
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Ingredients | Smelt-whiting, Seasonal vegetables, Wheat flour |
Flavor | Cooking oil |
Cooking | Deep-fry |
Seasonal simmered fish
Menu Info | Simmered seasonal fish. |
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Ingredients | Processed marine product, Seasonal fish |
Cooking | Simmer |
Takikomi gohan(mixed rice)
Menu Info | A dish of rice cooked with additional ingredients and seasoning. Also known as gomoku gohan. |
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Ingredients | Rice |
Cooking | Steam |
Miso soup
Menu Info | A soup dish of vegetables, seafood, tofu and other ingredients stewed in dashi stock, flavoured with miso paste. |
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Ingredients | Tofu |
Flavor | Miso, Dashi |
Cooking | Stew |
Dessert
All-You-Can-Drink
All-You-Can-Drink
Beer / Whiskey / Highball / Shochu Highball, Sour / Japanese Sake / 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)