Detailed Course Contents
4,235 JPY Course (9 Items)
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Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 23:00
tax included
Important Notes
Provided Days
SUN/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 16:00 1 days ahead.
Order
Orders can be placed for a group size of 2 to 50 guests only.
Menu Information
Appetizer
Sakizuke (starter)
Menu Info | The first dish served during a Japanese course meal. |
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Hotpot Cuisine
* Please select 1 dish from the menu below.
Offal hotpot
Menu Info | Beef or pork offal cooked with vegetables in a broth, served in a pot. |
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Ingredients | Beef organ meat, Pork organ, Cabbage, Scallion/Green onion/Leek |
Flavor | Dashi |
Cooking | Simmer |
Offal hotpot
Menu Info | Beef or pork offal cooked with vegetables in a broth, served in a pot. |
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Ingredients | Beef organ meat, Pork organ, Cabbage, Scallion/Green onion/Leek |
Flavor | Dashi |
Cooking | Simmer |
Fish Cuisine
Carpaccio (fish)
Menu Info | Thinly-sliced fish seasoned with olive oil, salt and pepper. |
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Flavor | Olive oil |
Cooking | Mix/Blend |
Grilled Dish
Dote-kushi
Ingredients | Beef tendon |
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Flavor | Red miso |
Cooking | Stew |
Gyoza
Menu Info | Grilled dumplings filled with ground meat and vegetables, etc. |
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Ingredients | Ground pork, Garlic, Dumpling wrappers |
Cooking | Boil, Steam, Bake/Roast |
Meat Cuisine
Meat cuisine
Hotpot Cuisine
Hotpot (extra)
Ingredients | Vegetable, Chicken guts, Pork belly |
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Dishes to finish
Menu Info | Dishes to finish the meal with. |
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Ingredients | Ramen, Udon, Rice |
Dessert
Yuzu sherbet
Ingredients | Yuzu |
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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)