Detailed Course Contents
5,000 JPY Course (8 Items)
香住コース
-
Offer period:
Year-round -
Menu Order Reception Time:
18:00 - 05:00 - Time Limit: 120 Min
- Last Order: 20 Min before
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
薩摩地鶏の藁焼き
Straw-seared
| Menu Info | Food ingredients seared on the surface with fire lit on a bundle of straws. |
|---|---|
| Ingredients | Satsuma chicken |
本日の鮮魚のお刺身舟盛り
Sashimi boat
| Menu Info | Various types of sashimi served in a vessel in the shape of a boat. |
|---|
香住直送 香住蟹
Crab cuisine
| Menu Info | A dish of crab prepared in your selected method. |
|---|---|
| Ingredients | Crab |
本日のおまかせ小鉢盛り3種
Assorted dish in small bowls of the day ,3 kinds
| Menu Info | Today's 3 selections of side dishes assorted in small bowls. |
|---|
藻塩仕上げた釜揚げ枝豆（おかわり自由）
Edamame beans
| Menu Info | Soybeans which are harvested when they are not yet ripe, and boiled in salt water. |
|---|---|
| Ingredients | Edamame |
| Cooking | Boil |
鶏と季節野菜の唐揚げ
Fried chicken
| Menu Info | Chicken meat lightly battered and fried in oil. |
|---|---|
| Ingredients | Chicken thigh, Seasonal vegetables |
| Cooking | Deep-fry |
香住海鮮！！香住蟹のカンカン蒸し
Steamed crab
| Menu Info | A steamed crab. |
|---|---|
| Ingredients | Crab |
| Cooking | Steam |
〆のチョイス うどんor雑炊
Last dishes (udon or rice soup)
お口直しのゆずシャーベット
Yuzu sherbet
| Ingredients | Yuzu |
|---|---|
| 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)