Detailed Course Contents
4,320 JPY Course (9 Items)
-
Offer period:
Year-round -
Menu Order Reception Time:
11:30 - 12:00
17:00 - 22:00 - Time Limit: 180 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 22:00 1 days ahead.
Reservations may be cancelled for late arrivals over 30 minutes.
Order
Orders can be placed for a group size of 2 to 40 guests only.
Other Important Point
The All-You-Can-Drink menu is subject to change depending on stock and seasons.
For All-You-Can-Drink plans, additional orders may be placed only after previously ordered drinks are finished.
Bringing your own food and drinks into the store is strictly prohibited.
Taking away uneaten food and leftovers is prohibited.
Space is limited to 120 minutes during busy periods.
Menu Information
Assorted appetizers, 2 kinds
| Menu Info | Platter of 2 kinds of appetizers. |
|---|
Seared skipjack tuna
| Menu Info | Skipjack tuna quickly char-grilled and seasoned with soy sauce and condiments, etc. |
|---|---|
| Ingredients | Skipjack tuna |
| Cooking | Bake/Roast |
Steak Cobb salad
| Menu Info | Several kinds of raw vegetables, beef, boiled egg, and other ingredients, all finely chopped and topped with dressing. |
|---|---|
| Cooking | Mix/Blend |
Assorted sashimi, 4 kinds
| Menu Info | Platter of 4 kinds of seafood sashimi. |
|---|
Grilled pork skewer
| Menu Info | Bite-size pork threaded on skewers and grilled. |
|---|---|
| Ingredients | Pork |
| Cooking | Skewer roasting |
Deep-fried chicken tenderloin wrapped pickled plum paste and shiso
| Menu Info | Jidori chiken sasami (chiken tenderloin from the outer ribs), pickled plum paste, and shiso wrapped in gyoza or wonton skins, then deep-fried in oil. |
|---|---|
| Ingredients | Chicken tenderloin, Perilla, Ume (Japanese apricot), Wheat flour |
| Cooking | Deep-fry |
* 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. |
|---|---|
| Ingredients | Beef organ meat, Pork organ, Cabbage, Scallion/Green onion/Leek |
| Flavor | Dashi |
| Cooking | Simmer |
Seafood hotpot
| Menu Info | Seafood cooked with vegetables etc. in a broth, served in a pot. |
|---|---|
| Ingredients | Scallop, Chinese cabbage, Japanese leek, Shiitake, Konjac noodles, Tofu, Shrimp |
| Flavor | Dashi |
| Cooking | Simmer |
* Please select 1 dish from the menu below.
Zousui (rice soup)
| Menu Info | Flavored with soy sauce, miso, and other seasoning, rice simmered with various ingredients. |
|---|---|
| Ingredients | Rice |
| Cooking | Simmer |
Champon
| Menu Info | Champon noodles made from wheat flour cooked in broth with meat, seafood and vegetables etc. |
|---|---|
| Ingredients | Champon noodles |
| Cooking | Boil |
Dessert
Yuzu sherbet
| Ingredients | Yuzu |
|---|---|
| Cooking | Freeze |
All-You-Can-Drink
All-You-Can-Drink
Beer : 1 Type / Highball : 1 Type / Shochu Highball, Sour : 14 Type / Japanese Sake : 1 Type / Shochu (Distilled spirits) : 2 Type / Cocktails : 31 Type / Wine : 1 Type / Soft Drinks : 11 Type
All-You-Can-Drink
Beer : 2 Type / Highball : 2 Type / Shochu Highball, Sour : 14 Type / Japanese Sake : 1 Type / Shochu (Distilled spirits) : 4 Type / Fruit Liqueur : 2 Type / Cocktails : 31 Type / Wine : 1 Type / Soft Drinks : 11 Type
* 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)