Detailed Course Contents
10,368 JPY Course (8 Items)
広島コース
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Offer period:
Year-round
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reservations must be made 4 business days in advance.
Order
Orders can be placed for a group of more than 2 guests.
Menu Information
Appetizer
先附け3種
Assorted appetizers
| Menu Info | Platter of various kinds of appetizers. |
|---|
Sashimi
殻付き生牡蠣
Raw oyster
| Ingredients | Oyster |
|---|---|
| Cooking | Raw |
刺身盛り合せ
Assorted sashimi
| Menu Info | Platter of several kinds of seafood sashimi. |
|---|---|
| Ingredients | Processed marine product |
| Flavor | Soy sauce, Wasabi |
| Cooking | Raw |
Grilled Dish
焼き魚
Other grilled fish
| Ingredients | Processed marine product |
|---|---|
| Flavor | Salt, Miso |
| Cooking | Bake/Roast |
Deep-fried Dish
天ぷら盛り合せ
Assorted tempura
| Menu Info | Platter of various kinds of seafood, vegetables and other ingredients, each piece coated in a soft wheat flour batter and deep-fried. |
|---|---|
| Ingredients | Shrimp, Processed marine product, Shiitake, Eggplant, Bamboo shoot, Shishito pepper, Wheat flour |
| Flavor | Cooking oil, Tempura dipping sauce, Salt |
| Cooking | Deep-fry |
Meat Cuisine
広島産峠下牛サイコロステーキ
Diced steak
| Ingredients | Beef, Processed vegetable |
|---|---|
| Flavor | Salt |
| Cooking | Bake/Roast |
Rice Dish
鯛飯
Minced sea bream and rice
| Menu Info | A dish of rice cooked together with sea bream, also available served with sliced sea bream. |
|---|---|
| Ingredients | Rice, Sea bream |
| Flavor | Soy sauce, Dashi, Kombu dashi |
| Cooking | Simmer, Steam |
Dessert
デザート
Dessert
| Ingredients | Fruit |
|---|---|
| Cooking | Raw |
* 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)