Detailed Course Contents
4,000 JPY Course (13 Items)
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Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 21:00 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reservations may be cancelled for late arrivals over 10 minutes.
Order
Orders can be placed for a group size of 4 to 26 guests only.
Menu Information
Konjac with shishamo smelt eggs (sashimi)
| Menu Info | A famous dish from Hiroshima Prefecture consisting of shishamo smelt eggs in konjac. Eaten with soy sauce, etc. |
|---|---|
| Ingredients | Shishamo smelt, Konjac |
| Flavor | Soy sauce |
Pickled Hiroshima-na greens
| Menu Info | A pickled dish of leafy greens called "Hiroshima-na," marinated in liquid seasonings. |
|---|---|
| Cooking | Pickle |
Soy beans
| Menu Info | Soy beans have a thin brown film inside their pods, and are regularly used in boiled dishes. |
|---|---|
| Ingredients | Chamame (edamame) |
| Cooking | Boil |
Daikon salad
| Menu Info | A salad of raw daikon with dressing. |
|---|---|
| Ingredients | Daikon radish |
| Flavor | Perilla dressing |
| Cooking | Mix/Blend |
Japanese-style rolled omelet
| Menu Info | A dish of beaten egg mixed with 'dashi' stock and cooked while simultaneously wrapping. |
|---|---|
| Ingredients | Hen's egg |
| Cooking | Bake/Roast |
Chicken neck Teppanyaki
| Menu Info | Chicken neck meat grilled on an iron hot plate. |
|---|---|
| Ingredients | Chicken neck |
| Flavor | Yuzu pepper |
| Cooking | Teppanyaki |
Squid tentacle teppanyaki
| Ingredients | Squid |
|---|---|
| Flavor | Green chili |
| Cooking | Teppanyaki |
”Yagen" cartilage teppanyaki
| Menu Info | A dish of chicken cartilage grilled on plate. |
|---|---|
| Ingredients | Chicken cartilage |
| Cooking | Teppanyaki |
Spinach topped with sea urchin
| Menu Info | Boiled spinach is lightly sauteed with butter and soy sauce, then topped with sea urchin. |
|---|---|
| Ingredients | Sea urchin, Spinach |
| Flavor | Soy sauce, Butter |
| Cooking | Boil, Stir-fry |
Shrimp teppan-yaki
| Ingredients | Shrimp |
|---|---|
| Flavor | Garlic |
| Cooking | Teppanyaki |
Lotus root chips
| Menu Info | A flavored dish of lotus root which is cut into rings and deep-fried. |
|---|---|
| Ingredients | Lotus root |
| Flavor | Salt: Others |
| Cooking | Deep-fry |
Hiroshima-style okonomiyaki
| Menu Info | A version of 'Okonomiyaki' in which the meat and vegetables are piled up without mixing into the batter. |
|---|---|
| Ingredients | Pork belly, Cabbage, Scallion/Green onion/Leek, Hen's egg, Dried bonito, Marinated cod roe, Green laver, Yakisoba, Soft flour |
| Flavor | Okonomi sauce, Yakisoba sauce |
| Cooking | Bake/Roast |
Seasonal sherbet
| Menu Info | Juice of seasonal fruit added with sugar and essence, then frozen. |
|---|---|
| Flavor | Sugar |
| Cooking | Freeze |
All-You-Can-Drink
All-You-Can-Drink
Beer : 1 Type / Highball : 1 Type / Shochu Highball, Sour : 4 Type / Japanese Sake : 2 Type / Shochu (Distilled spirits) : 2 Type / Plum Wine : 1 Type / Soft Drinks : 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)