Detailed Course Contents
6,000 JPY Course
鱧すき鍋コース
Recommend
-
Offer period:
Year-round -
Menu Order Reception Time:
18:00 - 03:00 - Time Limit: 120 Min
tax included
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 1 to 10 guests only.
Menu Information
京風おばんざい2種
Assorted Obanzai (Kyoto-style home recipes)
| Menu Info | Platter of Kyoto-style homemade dishes. |
|---|
厳選鮮魚の造り盛り３種
Assorted sashimi, 3 kinds
| Menu Info | Platter of 3 kinds of seafood sashimi. |
|---|---|
| Cooking | Raw |
淡路沼島産 鱧と野菜の天ぷら
Pike conger tempura
| Menu Info | Pike conger battered in flour and deep-fried in oil. |
|---|---|
| Ingredients | Pike conger, Processed vegetable, Wheat flour |
| Flavor | Cooking oil |
| Cooking | Deep-fry |
鱧すき鍋
Pike conger hotpot
| Menu Info | A dish of pike conger, vegetables and others in a broth and cooked in a pot. |
|---|---|
| Ingredients | Pike conger, Chinese cabbage, Potherb mustard (Mizuna), Onion, Shiitake, Tofu |
| Flavor | Dashi |
| Cooking | Simmer |
〆の雑炊
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 |
デザート
Dessert
* 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)