Detailed Course Contents
5,500 JPY Course (6 Items)
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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
Reservation
Reserve by 18:00 1 days ahead.
Reservations may be cancelled for late arrivals over 30 minutes.
Depending on store circumstances, reservations may be cancelled for late arrivals.
Menu Information
Sukiyaki
| Menu Info | Meat or seafood cooked in soy sauce and sugar with vegetables etc. |
|---|---|
| Ingredients | Beef loin, Garland chrysanthemum, Japanese leek, Shiitake, Hen's egg, Konjac noodles, Tofu |
| Flavor | Sugar, Soy sauce |
| Cooking | Simmer, Bake/Roast |
Nigiri sushi of the day
| Menu Info | Different kinds of nigiri sushi are available depending on the day. |
|---|---|
| Ingredients | Vinegared rice |
| Cooking | Raw |
Sashimi
| Cooking | Raw |
|---|
Assorted tempura
| Menu Info | Platter of various kinds of seafood, vegetables and other ingredients, each piece coated in a soft wheat flour batter and deep-fried. |
|---|---|
| Ingredients | Wheat flour |
| Flavor | Cooking oil |
| Cooking | Deep-fry |
Chawanmushi (steamed egg custard)
| Menu Info | A dish of beaten egg mixed in a bowl with 'dashi' stock and other ingredients, then steamed. |
|---|---|
| Ingredients | Chicken tenderloin, Japanese parsley, Shiitake, Hen's egg, Ginkgo nut |
| Cooking | Steam |
* 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)