Detailed Course Contents
33,000 JPY Course (18 Items)
鮨五天五 特選コース
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Offer period:
Year-round -
Menu Order Reception Time:
12:00 - 23:00 - Time Limit: 150 Min
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.
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Menu Information
煮鮑
Simmered abalone
| Ingredients | Abalone |
|---|---|
| Cooking | Simmer |
鱧の焼きしも造り
Seared pike conger sashimi
| Menu Info | Raw pike conger surface (mainly the skin side) seared on the surface, and chilled in cold water and served with soy sauce, etc |
|---|---|
| Ingredients | Pike conger |
| Flavor | Soy sauce |
| Cooking | Chill, Seared |
のど黒の一夜干し
Lightly-dried rosy seabass
| Menu Info | Lightly dried and grilled rosy seabass. |
|---|---|
| Ingredients | Rosy seabass |
| Cooking | Dry, Bake/Roast |
和牛炭火焼キャビアのせ
Charcoal grilled Wagyu beef topped with caviar
毛がに酢
Kegani
| Ingredients | Crab |
|---|---|
| Flavor | Vinegar |
揚げもの
Agemono
| Menu Info | Dish prepared by deep-frying ingredients in oil. |
|---|---|
| Ingredients | Wild Japanese tiger prawn, Corn, Asparagus |
握り寿司8貫
8 pieces of nigiri sushi
日替わりデザート
Dessert of the day
| Menu Info | Dessert that changes every day. |
|---|
* 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)