Detailed Course Contents
4,500 JPY Course (8 Items)
鰤しゃぶコース
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Offer period:
Year-round -
Menu Order Reception Time:
18:00 - 05:00 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 23:00 3 days ahead.
Reservations may be cancelled for late arrivals over 30 minutes.
Even when guests arrive late, the ending time for the reservation remains unchanged.
Order
Orders can be placed for a group size of 2 to 30 guests only.
Menu Information
鰤藁焼き
Straw-seared skipjack tuna
| Menu Info | Skipjack tuna seared on the surface with fire lit on a bundle of straws. |
|---|---|
| Ingredients | Skipjack tuna |
鮮魚の舟盛り
Assorted sashimi
| Menu Info | Platter of several kinds of seafood sashimi. |
|---|---|
| Cooking | Raw |
小鉢3種盛り
Assorted dish in small bowls, 3 kinds
| Menu Info | 3 kinds of side dishes assorted in small bowls. |
|---|
枝豆
Edamame beans
| Menu Info | Soybeans which are harvested when they are not yet ripe, and boiled in salt water. |
|---|---|
| Ingredients | Edamame |
| Cooking | Boil |
鶏の唐揚げ
Fried chicken
| Menu Info | Chicken meat lightly battered and fried in oil. |
|---|---|
| Ingredients | Chicken thigh |
| Cooking | Deep-fry |
鰤の寿司
Nigiri sushi
| Menu Info | Sushi rice shaped into a ball topped with seafood, egg omelet, etc. |
|---|---|
| Ingredients | Vinegared rice |
鰤のしゃぶしゃぶ鍋
Seafood shabu-shabu
| Menu Info | Thinly sliced seafood quickly dipped in boiling water or broth. Eaten with dipping sauce. |
|---|---|
| Ingredients | Skipjack tuna |
| Cooking | Boil |
〆のチョイス うどんor雑炊
Last dishes (udon or rice soup)
シャーベット
Sherbet
| 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)