Detailed Course Contents
3,700 JPY Course (10 Items)
【お料理のみ】全10品コース
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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
三点盛り
Assorted appetizers, 3 kinds
| Menu Info | Platter of 3 kinds of appetizers. |
|---|
旬の盛合せ四種
Assorted sashimi
| Menu Info | Platter of several kinds of seafood sashimi. |
|---|---|
| Cooking | Raw |
サワラ西京焼・慈姑煎餅卵焼（西京味噌・卵）
Grilled spanish mackerel with Saikyo miso
| Menu Info | A dish of spanish mackerel marinated in Saikyo miso and grilled. |
|---|---|
| Ingredients | Spanish mackerel |
| Flavor | Kyoto-style miso |
| Cooking | Bake/Roast |
フォアグラロワイヤル（フォアグラバター・生クリーム）
Foie gras chawanmushi with truffle ankake
| Menu Info | Foie gras and other ingredients added to beaten eggs mixed with dashi, covered with thick sauce containing truffles. |
|---|---|
| Ingredients | Hen's egg, Foie gras |
| Flavor | Truffle |
| Cooking | Steam, With sticky sauce |
牡蠣のみぞれ鍋
Oyster hotpot
| Menu Info | Oyster cooked with vegetables etc. in a broth, served in a pot. |
|---|---|
| Ingredients | Oyster, Chinese cabbage, Japanese leek, Shiitake, Konjac noodles, Tofu |
| Flavor | Dashi |
| Cooking | Simmer |
穴子海老しんじょう挟み揚げ（舞茸・青味）
Hasamiage (Fill-and-fry)
| Menu Info | Fillings similar to those found in Lotus Root Hasamiage are sandwiched between other ingredients and deep-fried. |
|---|---|
| Cooking | Deep-fry |
蒸し鶏とチーズの生春巻き（胡麻ソース）
Paw Pia Sot
| Menu Info | Ingredients are wrapped in rice paper. Served with sweet dipping sauce. |
|---|
黒毛和牛A4カルビ陶板焼き（パプリカ・茸）
Wagyu beef kalbi
| Menu Info | A meat dish prepared by using Wagyu kalbi (short rib area). |
|---|---|
| Ingredients | Beef boneless short ribs, Wagyu beef |
フォアグラつけ蕎麦
Buckwheat noodles dipped in a broth
| Menu Info | A dish of buckwheat noodles eaten by dipping in a sauce made with soy sauce or miso. |
|---|---|
| Ingredients | Buckwheat |
| Cooking | Boil |
白桃のブリュレ
Creme brulee
| Menu Info | Prepared by mixing fresh cream, sugar, egg yolk, etc., into a dish, then caramelized. |
|---|---|
| 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)