Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 16:00 2 days ahead.
Reservations may be cancelled for late arrivals over 10 minutes.
Order
Orders can be placed for a group size of 3 to 76 guests only.
Menu Information
Assorted appetizers, 3 kinds
Menu Info | Platter of 3 kinds of appetizers. |
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Charcoal grilled beef tongue
Menu Info | Beef tongue grilled over charcoal. |
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Ingredients | Beef tongue |
Cooking | Charcoal-grilled |
Assorted sashimi, 3 kinds
Menu Info | Platter of 3 kinds of seafood sashimi. |
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Cooking | Raw |
Soba (buckwheat noodles) salad
Ingredients | Buckwheat |
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Cooking | Mix/Blend |
Grilled salmon with salted rice malt
Menu Info | Sliced salmon is mixed with salted rice malt and grilled. |
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Ingredients | Salmon |
Flavor | Salted rice malt |
Cooking | Bake/Roast |
Beef tongue croquette
Menu Info | Ingredients such as potatoes and beef tongue are mixed together, coated in bread crumbs, and deep-fried in oil. |
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Ingredients | Beef tongue, Potato, Bread crumbs |
Cooking | Deep-fry |
Marinated fried fish in vinegar sauce (Nanban-zuke)
Menu Info | A dish of fried fish marinated in vinegar with onions, etc. |
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Ingredients | Onion |
Flavor | Vinegar |
Cooking | Deep-fry, Pickle |
Barley rice with grated yam
Menu Info | Rice is mixed with barley, cooked, and topped with grated yam. |
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Ingredients | Barley rice |
Cooking | Cook |
Dessert
All-You-Can-Drink
All-You-Can-Drink
Beer : 1 Type / Highball : 6 Type / Shochu Highball, Sour : 10 Type / Japanese Sake : 2 Type / Shochu (Distilled spirits) : 3 Type / Plum Wine : 3 Type / Cocktails : 14 Type / Wine : 2 Type / Soft Drinks : 5 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)