Detailed Course Contents
10,800 JPY Course (7 Items)
-
Offer period:
Year-round
tax includedservice charge includedcover charge included
Additional Fee-related Details
The service charge is included in the course fee.
The cover charge is included in the course fee.
The option charge is included in the course fee.
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Limited Sales Quantity
Reservations are accepted for a maximum of 10 sets per day.
Reservation
Reservations must be made 2 business days in advance.
Menu Information
Assorted appetizers
| Menu Info | Platter of various kinds of appetizers. |
|---|
Clear broth soup
| Menu Info | A clear soup flavored with soy sauce and salt, with floating ingredients. |
|---|---|
| Cooking | Simmer |
Salted and grilled sweetfish
| Menu Info | Sweetfish seasoned with salt and grilled. |
|---|---|
| Ingredients | Sweetfish |
| Flavor | Salt |
| Cooking | Bake/Roast |
Tempura
| Menu Info | Seafood, vegetables or other ingredients coated in a soft wheat flour batter and deep-fried. |
|---|---|
| Ingredients | Wheat flour, Red spotted masu trout, Sweet potato, Shishito pepper, Eggplant |
| Flavor | Cooking oil |
| Cooking | Deep-fry |
Somen (Wheat noodles)
| Menu Info | Noodles made from wheat flour, water and salt etc. Thinly sliced and boiled. |
|---|---|
| Ingredients | Somen (thin wheat noodles) |
| Cooking | Boil |
Roast Aigamo duck
| Ingredients | Duck meat |
|---|---|
| Cooking | Bake/Roast |
Rice
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)