Detailed Course Contents
3,800 JPY Course (7 Items)
-
Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 22:00 - Time Limit: 120 Min
- Last Order: 30 Min before
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 23:00 1 days ahead.
Order
Orders can be placed for a group of more than 2 guests.
All guests are required to reserve the same course.
Please order the same course per group.
Menu Information
Appetizer
Japanese-style Salad
| Menu Info | A salad of raw vegetables with a soy sauce-based dressing. |
|---|---|
| Ingredients | Lettuce, Onion, Tomato |
| Flavor | Japanese-style dressing |
| Cooking | Dress |
Mentaiko French Fries
| Ingredients | Potato, Marinated cod roe |
|---|
Chicken neck Teppanyaki
| Menu Info | Chicken neck meat grilled on an iron hot plate. |
|---|---|
| Ingredients | Chicken neck |
| Cooking | Teppanyaki |
Offal hotpot
| Menu Info | Beef or pork offal cooked with vegetables in a broth, served in a pot. |
|---|---|
| Ingredients | Beef organ meat, Pork organ, Cabbage, Scallion/Green onion/Leek |
| Flavor | Dashi |
| Cooking | Simmer |
Ramen
| Ingredients | Ramen |
|---|---|
| Cooking | Boil |
Dessert of the day
| Menu Info | Dessert that changes every day. |
|---|
All-You-Can-Drink
All-You-Can-Drink
Beer : 2 Type / Highball : 3 Type / Shochu Highball, Sour : 9 Type / Shochu (Distilled spirits) : 2 Type / Plum Wine : 1 Type / Cocktails : 13 Type / Soft Drinks : 5 Type
Premium All-You-Can-Drink
Beer : 3 Type / Highball : 6 Type / Shochu Highball, Sour : 9 Type / Japanese Sake : 2 Type / Shochu (Distilled spirits) : 8 Type / Plum Wine : 1 Type / Fruit Liqueur : 3 Type
* 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)