Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 21:00 0 days ahead.
Order
Orders can be placed for a group of more than 1 guests.
Menu Information
Assorted appetizers, 3 kinds
Menu Info | Platter of 3 kinds of appetizers. |
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Assorted sashimi, 3 kinds
Menu Info | Platter of 3 kinds of seafood sashimi. |
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Cooking | Raw |
Ginger fried pork
Menu Info | Pork marinated in a sauce made with ginger and soy sauce, etc., then grilled. |
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Ingredients | Pork, Ginger, Onion, Pork loin |
Cooking | Bake/Roast |
Other boiled / steamed dishes
Ingredients | Sea bream |
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Cooking | Steam |
Agemono
Menu Info | Dish prepared by deep-frying ingredients in oil. |
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Ingredients | Shrimp, Perilla, Bread crumbs |
Cooking | Deep-fry |
Chawanmushi (steamed egg custard)
Menu Info | A dish of beaten egg mixed in a bowl with 'dashi' stock and other ingredients, then steamed. |
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Ingredients | Chicken tenderloin, Japanese parsley, Shiitake, Hen's egg, Ginkgo nut, Crab |
Cooking | Steam |
Dishes to finish
Menu Info | Dishes to finish the meal with. |
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Tome-wan (concluding soup)
Menu Info | The soup served with the last rice dish to conclude a Japanese course meal. |
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Dessert of the season
* 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)