Detailed Course Contents
6,380 JPY Course
海鮮三昧Aコース
Recommend
-
Offer period:
Year-round -
Menu Order Reception Time:
11:00 - 14:00
17:00 - 20:00
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 13:00 1 days ahead.
Order
Orders can be placed for a group size of 4 to 80 guests only.
Menu Information
お刺身5点盛合せ
Assorted sashimi, 5 kinds
| Menu Info | Platter of 5 kinds of seafood sashimi. |
|---|---|
| Cooking | Raw |
蒸し牡蠣
Oysters
| Ingredients | Oyster |
|---|---|
| Cooking | Steam |
金目鯛の姿煮
Simmered whole splendid alfonsino
| Menu Info | Splendid alfonsino simmered with vegetables, etc., together in soy sauce flavor. |
|---|---|
| Ingredients | Splendid alfonsino |
| Flavor | Soy sauce, Sake(Japanese rice wine), Mirin |
| Cooking | Simmer |
あわびのバターステーキ
Abalone steak / grilled abalone
| Flavor | Butter |
|---|---|
| Cooking | Bake/Roast |
有頭エビフライ
Deep-fried whole shrimp
| Ingredients | Shrimp |
|---|---|
| Cooking | Deep-fry |
あなご寿司
Anago(eel)
| Ingredients | Conger eel, Rice |
|---|---|
| Flavor | Vinegar |
ごはん
Rice
味噌汁
Miso soup
| Menu Info | A soup dish of vegetables, seafood, tofu and other ingredients stewed in dashi stock, flavoured with miso paste. |
|---|---|
| Ingredients | Tofu |
| Flavor | Miso, Dashi |
| Cooking | Stew |
香の物
Pickles
| Menu Info | A type of food in which ingredients are marinated in seasonings (salt, rice bran, vinegar, miso, soy sauce etc.). |
|---|---|
| Ingredients | Cucumber, Daikon radish |
| Cooking | Pickle |
季節のジェラート
Seasonal gelato
| Menu Info | Different kinds of gelato are available depending on the time of year. |
|---|---|
| Cooking | Freeze |
* 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)