Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 23:00 3 days ahead.
Reservations may be cancelled for late arrivals over 10 minutes.
Order
Orders can be placed for a group size of 4 to 60 guests only.
Menu Information
Assorted appetizers, 2 kinds
Menu Info | Platter of 2 kinds of appetizers. |
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Sashimi
Cooking | Raw |
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Dote-kushi
Ingredients | Beef tendon |
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Flavor | Red miso |
Cooking | Stew |
Carpaccio
Menu Info | Thin slices of fish and meat seasoned with olive oil, salt, and pepper. |
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Ingredients | Skipjack tuna, Avocado |
Cooking | Mix/Blend |
"Keichan" chicken dish
Menu Info | Chicken marinated in a sauce prepared from soy sauce, miso, and other seasonings for flavor, then grilled together with vegetables before eating; a regional dish of Gifu prefecture. |
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Ingredients | Chicken |
Flavor | Soy sauce, Salt, Miso |
Cooking | Bake/Roast |
Other simmered dishes
Ingredients | Salmon, Taro |
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Flavor | Butter |
Cooking | Simmer |
Satsuma-age
Menu Info | One of many fish paste products, where minced fish is fried in oil to form fish cakes. |
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Ingredients | Mushroom |
Cooking | Deep-fry |
Inari sushi
Menu Info | Sushi rice stuffed inside sweet tofu. |
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Ingredients | Thin slice deep-fried tofu, Vinegared rice, Mackerel |
Dessert
All-You-Can-Drink
All-You-Can-Drink
Beer : 1 Type / Shochu Highball, Sour : 10 Type / Japanese Sake : 2 Type / Shochu (Distilled spirits) : 2 Type / Plum Wine : 1 Type / Cocktails : 23 Type / Wine : 2 Type / Soft Drinks : 9 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)