Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 23:00 3 days ahead.
Depending on store circumstances, reservations may be cancelled for late arrivals.
Order
Orders can be placed for a group size of 2 to 40 guests only.
Menu Information
Edamame beans
Menu Info | Soybeans which are harvested when they are not yet ripe, and boiled in salt water. |
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Ingredients | Edamame |
Cooking | Boil |
Salad
Assorted sashimi
Menu Info | Platter of several kinds of seafood sashimi. |
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Cooking | Raw |
Obanzai
Menu Info | Kyoto-style home cooking. |
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Seared
Menu Info | A dish of broiled meat, seafood, and vegetables. |
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Cooking | Bake/Roast |
Fried skewer / Cutlet skewer
Menu Info | A platter of various types of skewered ingredients dipped in batter and deep-fried in oil. |
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Cooking | Deep-fry |
Offal hotpot
Menu Info | Beef or pork offal cooked with vegetables in a broth, served in a pot. |
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Ingredients | Beef organ meat, Pork organ, Cabbage, Scallion/Green onion/Leek |
Flavor | Dashi |
Cooking | Simmer |
* Please select 1 dish from the menu below.
Ramen (only noodles)
End-of-the-meal zosui (rice soup)
Menu Info | Rice is placed in the leftover soup and stewed until soft at the end of a hotpot meal. |
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Ingredients | Rice |
Cooking | Simmer |
Dessert
Dessert
All-You-Can-Drink
All-You-Can-Drink
Beer : 3 Type / Whiskey : 3 Type / Shochu Highball, Sour : 8 Type / Japanese Sake : 2 Type / Shochu (Distilled spirits) : 3 Type / Fruit Liqueur : 6 Type / Wine : 2 Type / Soft Drinks : 8 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)