Detailed Course Contents
5,775 JPY Course (9 Items)
静岡美食の本格和食コース全9品
-
Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 21:00 - Time Limit: 120 Min
tax includedservice charge excluded
Additional Fee-related Details
The service charge is generated separately.
Important Notes
Provided Days
MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 15:00 1 days ahead.
Reservations may be cancelled for late arrivals over 60 minutes.
Order
Orders can be placed for a group size of 2 to 24 guests only.
Menu Information
小付
Sakizuke (starter)
| Menu Info | The first dish served during a Japanese course meal. |
|---|
前菜盛り合わせ
Assorted appetizers
| Menu Info | Platter of various kinds of appetizers. |
|---|
お造り
Sashimi
| Cooking | Raw |
|---|
甘鯛興津干
Salted and dried tilefish
| Menu Info | A local dish from Shizuoka Prefecture consisting of a tilefish that is cut open with its scales attached, salted and dried, then cooked. |
|---|---|
| Ingredients | Sea bream |
| Flavor | Salt |
| Cooking | Dry, Bake/Roast |
かさご唐揚げ
Fried fish
| Menu Info | Lightly fish battered and fried in oil. |
|---|---|
| Ingredients | False kelpfish |
| Cooking | Deep-fry |
蒸物 綿糸包み
Kinshizutsumi
| Cooking | Steam |
|---|
豚角煮
Simmered pork belly
| Menu Info | A dish of pork ribs (boned rib) stewed with potherbs. |
|---|---|
| Ingredients | Pork belly |
| Cooking | Simmer |
ごはん物（山形寒河江そばに変更可）
Rice dish
水菓子
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)