Detailed Course Contents
Important Notes
Provided Days
SUN/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 17:00 1 days ahead.
Order
Orders can be placed for a group of more than 2 guests.
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
Assorted appetizers made with local vegetables, 3 kinds
Menu Info | Platter of 3 kinds of appetizers. |
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Beef tongue sashimi
Ingredients | Beef tongue |
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Cooking | Cut |
Roast beef
Menu Info | We use Noto beef. |
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Ingredients | Beef rump |
Cooking | Bake/Roast |
Seasonal salad
Meat inspired by a red carpet
Menu Info | We use Noto beef. |
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Ingredients | Beef |
Cooking | Bake/Roast |
Negi tan shio (salted tongue with green onions)
Menu Info | You can choose the flavor from plum, truffle, and japanese ginger. |
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Ingredients | Beef tongue, Scallion/Green onion/Leek |
Flavor | Salt |
Cooking | Bake/Roast |
Assortment of specially selected Noto beef thighs
Ingredients | Beef round |
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Cooking | Bake/Roast |
Assorted yakiniku, 3 kinds
Flavor | Sauce |
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Cooking | Bake/Roast |
Grilled Noto pork with herbal bread crumbs
Ingredients | Pork, Bread crumbs |
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Cooking | Bake/Roast |
Reimen of the season
Menu Info | Noodles made from buckwheat in a chilled soup, topped with ingredients that change every season. |
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Ingredients | Cold noodles (Korean style) |
Cooking | Boil, Chill |
Dessert of the day
Menu Info | Dessert that changes every day. |
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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)