Detailed Course Contents
5,000 JPY Course
-
Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 21:30
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 22:00 1 days ahead.
Menu Information
Chicken skin with ponzu
| Menu Info | Boiled chicken skin dressed with Japanese citrus and soy sauce. |
|---|---|
| Ingredients | Chicken skin |
| Flavor | Ponzu |
| Cooking | Dress |
Assorted appetizers, 3 kinds
| Menu Info | Platter of 3 kinds of appetizers. |
|---|
Seared free range chicken
| Ingredients | Chicken breast, Onion, Perilla, Garlic |
|---|---|
| Flavor | Soy sauce, Salt |
| Cooking | Bake/Roast, Medium |
Vegetable salad
| Ingredients | Spinach, Enoki mushroom |
|---|---|
| Cooking | Mix/Blend |
Fried chicken with vinegar and tartar sauce
| Ingredients | Chicken breast |
|---|---|
| Flavor | Sugar, Soy sauce, Vinegar, Mayonnaise |
| Cooking | Deep-fry |
Chicken thigh
| Menu Info | Grilled chicken thigh. |
|---|---|
| Ingredients | Chicken thigh |
| Cooking | Bake/Roast, Well-done |
Tamagokake gohan (rice with raw egg)
| Menu Info | Rice topped with raw egg, often seasoned with soy sauce. |
|---|---|
| Ingredients | Rice, Hen's egg |
| Cooking | Cover/Add |
Miso soup
| Menu Info | A soup dish of vegetables, seafood, tofu and other ingredients stewed in dashi stock, flavoured with miso paste. |
|---|---|
| Ingredients | Tofu |
| Flavor | Miso, Dashi |
| Cooking | Stew |
Pickles of the day
| Menu Info | Pickles that changes every day. |
|---|
All-You-Can-Drink
All-You-Can-Drink
Beer / Highball / Shochu Highball, Sour / Japanese Sake / Shochu (Distilled spirits) / Fruit Liqueur / 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)