Detailed Course Contents
4,500 JPY Course (11 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
Assorted snacks, 3 kinds
| Menu Info | An assortment of 3 kinds of snacks. |
|---|
Caesar salad
| Ingredients | Lettuce |
|---|---|
| Flavor | Caesar 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 |
Stir-fried garlic chives and bean sprouts
| Menu Info | Gralic chives and bean sprouts flavored with seasoning, then stir-fried on a fry pan. |
|---|---|
| Ingredients | Garlic chives, Bean sprouts |
| Cooking | Stir-fry |
Brisket shabu-shabu
| Menu Info | Kone (meat from around the underside of the forearms to the breast area of a cow) quickly dipped in hot water or broth and eaten with dipping sauce. |
|---|---|
| Ingredients | Beef |
| Cooking | Boil |
Shrimp teppan-yaki
| Ingredients | Shrimp |
|---|---|
| Flavor | Garlic |
| Cooking | Teppanyaki |
”Yagen" cartilage teppanyaki
| Menu Info | A dish of chicken cartilage grilled on plate. |
|---|---|
| Ingredients | Chicken cartilage |
| Cooking | Teppanyaki |
Oyster teppanyaki
| Ingredients | Oyster |
|---|---|
| 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 |
Stir-fried beef offal
| Menu Info | A dish of stir-fried beef offal (named as "Horumon"). |
|---|---|
| Ingredients | Beef |
| Cooking | Stir-fry |
Negima (green onion pieces and chicken)
| Menu Info | A dish of bite-sized pieces of grilled chicken and green onion on a skewer. |
|---|---|
| Ingredients | Japanese leek, Fish paste |
| Cooking | Bake/Roast |
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 |
Bean-jam wafer ice cream (brown sugar syrup)
| Menu Info | A sweet in which two strips of glutinous rice flour are stretched thinly and cooked, with brown sugar syrup ice cream sandwiched in between. |
|---|---|
| Ingredients | Brown sugar syrup ice cream, Monaka (wafer cake with filling), Kinako (soy flour) |
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)