Detailed Course Contents
8,000 JPY Course (7 Items)
～とらふぐ三昧フルコース～ 7品
-
Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 00:00
tax includedservice charge includedcover charge included
Additional Fee-related Details
The service charge is included in the course fee.
The cover charge is included in the course fee.
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 23:00 1 days ahead.
Menu Information
ふぐの皮湯引き
Parboil
| Ingredients | Pufferfish, Perilla, Wakame, Scallion/Green onion/Leek |
|---|---|
| Flavor | Ponzu, Sudachi, Grated daikon radish and chili |
| Cooking | Raw |
活てっちり
Boiled pufferfish
| Ingredients | Pufferfish, Chinese cabbage, Garland chrysanthemum, Tofu, Kudzu starch noodles, Enoki mushroom, Carrot, Scallion/Green onion/Leek |
|---|---|
| Flavor | Ponzu, Grated daikon radish and chili, Sudachi |
| Cooking | Boil |
特製ぶつ切りてっさ
Tessa (Pufferfish sashimi)
| Ingredients | Pufferfish, Scallion/Green onion/Leek, Chinese cabbage, Wakame, Daikon radish |
|---|---|
| Flavor | Ponzu, Sudachi, Grated daikon radish and chili |
| Cooking | Raw |
とらふぐ唐揚げ
Fried pufferfish
| Ingredients | Pufferfish, Okra, Lemon, Hen's egg, Wheat flour |
|---|---|
| Flavor | Soy sauce, Salt, Ginger |
| Cooking | Deep-fry |
炭火焼きふぐ
Grilled pufferfish
| Ingredients | Pufferfish |
|---|---|
| Flavor | Red pepper, Soy sauce, Alcoholic beverage: Others, Salt, Sudachi |
| Cooking | Broil/Barbecue |
雑炊
Other rice soup / Rice cake
| Ingredients | Rice, Hen's egg, Nori, Scallion/Green onion/Leek |
|---|---|
| Flavor | Salt, Soy sauce |
| Cooking | Simmer |
アイスクリーム
Ice cream
| Ingredients | Hen's egg, Milk |
|---|---|
| Cooking | Freeze |
* 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)