Detailed Course Contents
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
MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 21:00 1 days ahead.
Order
Orders can be placed for a group of more than 1 guests.
Menu Information
Assorted seasonal vegetables
Menu Info | Platter of various kinds of vegetables that are currently in season. |
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Assorted sashimi of the day
Menu Info | Fresh fish differing depending on the day, thinly cut then served with soy sauce. |
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Cooking | Raw |
Foie gras chawanmushi (steamed egg custard)
Menu Info | A dish prepared by putting foie gras and other ingredients into a beaten egg and dashi stock mixture and then steaming it. |
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Ingredients | Hen's egg, Foie gras |
Flavor | Dashi |
Cooking | Steam |
Grilled abalone with butter
Menu Info | A dish of abalone grilled with butter. |
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Ingredients | Abalone |
Flavor | Butter, Cooking oil, Soy sauce |
Cooking | Bake/Roast |
Wagyu beef steak
Menu Info | Thickly cut and grilled Japanese beef called "Wagyu" beef. |
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Ingredients | Japanese black wagyu, Beef loin |
Kuchinaoshi (refreshment)
Menu Info | A refreshing dish or beverage served during a course meal. |
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Donabe gohan (rice in an earthen pot) and Konomono (pickles)
Menu Info | Rice cooked in an earthen pot served with vegetables, called Konomono, pickled in salt, rice bran, miso, sake lees, etc. |
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Ingredients | Rice |
Cooking | Steam, Pickle |
Dessert
* 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)