Detailed Course Contents
Important Notes
Provided Days
SUN/TUE/WED/THU/FRI/SAT
Order
Orders can be placed for a group size of 2 to 6 guests only.
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
Assorted hors d'oeuvres of the day, 3 kinds
Assorted sashimi, 3 kinds
Menu Info | Platter of 3 kinds of seafood sashimi. |
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Ingredients | Seasonal fish |
Cooking | Raw |
Duck Jibu-ni
Menu Info | A local dish from Ishikawa Prefecture prepared by simmering duck, shiitake mushrooms, and green vegetables dusted with flour in a sweet and spicy broth flavored with soy sauce, sugar, etc. |
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Ingredients | Duck meat, Shiitake, Wheat flour |
Flavor | Sugar, Soy sauce |
Cooking | Stew |
Tempura
Menu Info | Seafood, vegetables or other ingredients coated in a soft wheat flour batter and deep-fried. |
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Ingredients | Crab, Vegetable |
Cooking | Deep-fry |
Lightly-dried rosy seabass
Menu Info | Lightly dried and grilled rosy seabass. |
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Ingredients | Rosy seabass |
Cooking | Dry, Bake/Roast |
Snow crab
Ingredients | Snow crab |
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Wheat noodles
Menu Info | Dough made with wheat flour, water and salt etc. Thinly sliced and boiled. |
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Ingredients | Udon, Gynura bicolor(Okinawan spinach), Vegetable |
Cooking | Boil |
Gelato
Ingredients | Sweet potato, Fresh cream, Milk |
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Cooking | Freeze |
* 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)