Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Order
Orders can be placed for a group of more than 2 guests.
Menu Information
Bowled dish
| Menu Info | A bowled dish served during a Japanese course meal. | 
|---|---|
| Ingredients | Ocellated octopus, Thick wakame leaves | 
Vegetable salad
| Ingredients | Tomato, Lettuce, Hijiki, Avocado | 
|---|---|
| Cooking | Mix/Blend | 
Deep-fried tofu in broth
| Menu Info | A dish where 'dashi' stock soup is poured over deep-fried tofu. | 
|---|---|
| Ingredients | Scallion/Green onion/Leek, Tofu, Edamame, Corn | 
| Cooking | Deep-fry | 
Assorted sashimi of the day, 7 kinds
| Menu Info | 7 kinds of fresh fish differing depending on the day, thinly cut then served with soy sauce. | 
|---|---|
| Cooking | Raw | 
Fried fish
| Menu Info | Lightly fish battered and fried in oil. | 
|---|---|
| Ingredients | Japanese sea bass | 
| Cooking | Deep-fry | 
Seared pork
| Menu Info | A dish of grilled pork. | 
|---|---|
| Ingredients | Pork, Bitter melon, Pumpkin, Grapefruit | 
| Cooking | Seared | 
Sea bream Kamameshi (pot rice)
| Menu Info | Rice and sea bream cooked in a pot for single serving. | 
|---|---|
| Ingredients | Rice, Sea bream, Snow crab | 
| Cooking | Steam | 
Fish stock soup
| Menu Info | A Japanese soup that uses 'dashi' stock from the bony parts of fish once it is filleted. | 
|---|---|
| Ingredients | Burdock, Carrot | 
| Flavor | Miso | 
| Cooking | Simmer | 
Dessert of the season
All-You-Can-Drink
All-You-Can-Drink
Beer / Highball / Shochu Highball, Sour / Japanese Sake / Shochu (Distilled spirits) / Plum Wine / Cocktails / Wine / Soft Drinks
* 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)
 
                                