Detailed Course Contents
5,000 JPY Course (9 Items)
炭火焼き牛まぶしと ふっくら穴子のコース
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Offer period:
Year-round
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reservations must be made 2 business days in advance.
Order
Orders can be placed for a group of more than 2 guests.
Menu Information
前菜盛り合わせ
Assorted appetizers
| Menu Info | Platter of various kinds of appetizers. |
|---|
季節のお椀
Assorted seasonal vegetables
| Menu Info | Platter of various kinds of vegetables that are currently in season. |
|---|
極上穴子握り
Anago(eel)
| Ingredients | Conger eel, Rice |
|---|---|
| Flavor | Vinegar |
季節の魚料理
Other fish dishes
旬の逸品
Other boiled / steamed dishes
| Cooking | Steam |
|---|
白出汁
Clear broth soup
| Menu Info | A clear soup flavored with soy sauce and salt, with floating ingredients. |
|---|---|
| Cooking | Simmer |
炭火焼2層牛まぶし
Beef rice bowl
| Menu Info | Slices of beef simmered with onions in a sweet and spicy sauce, then served over rice |
|---|---|
| Ingredients | Beef, Onion, Rice |
| Cooking | Simmer |
香の物
Pickles
| Menu Info | A type of food in which ingredients are marinated in seasonings (salt, rice bran, vinegar, miso, soy sauce etc.). |
|---|---|
| Ingredients | Cucumber, Cabbage, Carrot, Wakame |
| Cooking | Pickle |
甘味
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)