Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 21:00 3 days ahead.
Order
Orders can be placed for a group size of 1 to 30 guests only.
All guests are required to reserve the same course.
Please order the same course per group.
Other Important Point
Bringing your own food and drinks into the store is strictly prohibited.
Taking away uneaten food and leftovers is prohibited.
Menu Information
Sakizuke (starter)
Menu Info | The first dish served during a Japanese course meal. |
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Hassun (seasonal side dish)
Menu Info | A dish presented in a tray called "hassun," served during a Japanese course meal. |
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Live crab sashimi
Menu Info | A dish of live crab eaten with soy sauce and others seasonings. |
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Ingredients | Crab |
Flavor | Soy sauce |
Cooking | Raw |
Charcoal grilled crab
Ingredients | Crab |
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Cooking | Charcoal-grilled |
Crab hotpot
Menu Info | Crab cooked with vegetables, etc. in a broth, served in a pot. |
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Ingredients | Crab |
Flavor | Dashi |
Cooking | Simmer |
Crab tempura
Menu Info | Crab coated in flour batter and deep fried in oil. |
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Ingredients | Wheat flour, Crab |
Flavor | Cooking oil |
Cooking | Deep-fry |
Boiled crab
Menu Info | A boiled crab. |
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Ingredients | Crab |
Cooking | Boil |
Crab rice soup
Menu Info | Crab and rice simmered together in a broth seasoned with soy sauce. |
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Ingredients | Rice, Crab |
Cooking | Simmer |
Konomono (pickles)
Cooking | Pickle |
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Mizumono
Menu Info | One of the courses of a Japanese course meal in which the items served are rich in fluids, such as fruits and drinks. |
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* 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)