Detailed Course Contents
3,200 JPY Course (9 Items)
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Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 22:00 - Time Limit: 120 Min
tax included
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 50 guests only.
Menu Information
Assorted appetizers, 3 kinds
Menu Info | Platter of 3 kinds of appetizers. |
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Assorted sashimi, 3 kinds
Menu Info | Platter of 3 kinds of seafood sashimi. |
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Cooking | Raw |
Grilled spanish mackerel with Saikyo miso
Menu Info | A dish of spanish mackerel marinated in Saikyo miso and grilled. |
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Ingredients | Spanish mackerel |
Flavor | Kyoto-style miso |
Cooking | Bake/Roast |
Simmered beef tendon
Menu Info | A dish of beef tendon stewed in soy sauce and miso. |
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Ingredients | Beef tendon |
Cooking | Simmer |
Steamed sea brim and turnips
Menu Info | Steamed grated turnips on top of sliced sea brim. |
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Ingredients | Sea bream |
Flavor | Dashi |
Cooking | Steam |
Hasamiage (Fill-and-fry)
Menu Info | Fillings similar to those found in Lotus Root Hasamiage are sandwiched between other ingredients and deep-fried. |
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Cooking | Deep-fry |
Paw Pia Sot
Menu Info | Ingredients are wrapped in rice paper. Served with sweet dipping sauce. |
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Zosui (rice and egg only)
Creme brulee
Menu Info | Prepared by mixing fresh cream, sugar, egg yolk, etc., into a dish, then caramelized. |
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Ingredients | Egg yolk, Fresh cream, Milk |
Flavor | Cassonade, Vanilla beans |
Cooking | Harden/Congeal |
* 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)