Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Order
Orders can be placed for a group size of 2 to 20 guests only.
Menu Information
Assorted appetizers
Menu Info | Platter of various kinds of appetizers. |
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Assorted sashimi
Menu Info | Platter of several kinds of seafood sashimi. |
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Cooking | Raw |
Deep-fried tofu in broth
Menu Info | A dish where 'dashi' stock soup is poured over deep-fried tofu. |
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Ingredients | Scallion/Green onion/Leek, Tofu, Sesame |
Cooking | Deep-fry |
Shaomai dumplings
Menu Info | Steamed short dumplings filled with ground meat and vegetables, etc. |
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Ingredients | Ground pork, Garlic chives, Garlic, Rice |
Cooking | Steam |
Fried monkfish
Menu Info | A dish of monkfish covered in batter and deep-fried in oil. |
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Ingredients | Monkfish |
Cooking | Deep-fry |
Tofu Salad
Menu Info | A salad of tofu and vegetables. |
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Ingredients | Oboro kelp |
Cooking | Mix/Blend |
Wagyu beef sukiyaki
Menu Info | Wagyu beef and vegetables simmered with soy sauce and sugar. |
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Ingredients | Beef, Wagyu beef |
Flavor | Sugar, Soy sauce |
Cooking | Simmer |
Wheat noodles
Menu Info | Dough made with wheat flour, water and salt etc. Thinly sliced and boiled. |
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Ingredients | Udon |
Cooking | Boil |
Rice dish
Menu Info | Dish prepared with rice. |
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Ingredients | Vinegared rice |
Pickles of the day
Menu Info | Pickles that changes every day. |
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Roasted green tea ice cream
* 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)