Detailed Course Contents
7,500 JPY Course (7 Items)
-
Offer period:
Year-round -
Menu Order Reception Time:
11:00 - 23:00 - Time Limit: 120 Min
- Last Order: 30 Min before
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Order
Orders can be placed for a group size of 2 to 30 guests only.
Menu Information
Sakizuke (starter)
| Menu Info | The first dish served during a Japanese course meal. |
|---|
Salted Ginger
| Ingredients | Ginger |
|---|---|
| Flavor | Salt |
Sashimi
| Ingredients | Seafood |
|---|---|
| Cooking | Raw |
Chawanmushi (steamed egg custard)
| Menu Info | A dish of beaten egg mixed in a bowl with 'dashi' stock and other ingredients, then steamed. |
|---|---|
| Ingredients | Chicken tenderloin, Japanese parsley, Shiitake, Hen's egg, Ginkgo nut |
| Cooking | Steam |
Chicken and vegetable mizutaki hotpot
| Menu Info | A hotpot of chicken and vegetables boiled in water, dipped in ponzu and condiments when eaten. |
|---|---|
| Ingredients | Chicken |
| Flavor | Ponzu |
| Cooking | Simmer |
Extra dish for hot pot
Dessert
All-You-Can-Drink
All-You-Can-Drink
Beer / Whiskey / Highball / Shochu Highball, Sour / Japanese Sake / Shochu (Distilled spirits) / Plum Wine / Fruit Liqueur / Cocktails / Wine
* 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)