Detailed Course Contents
5,500 JPY Course (7 Items)
すき焼きコース
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Offer period:
Year-round -
Menu Order Reception Time:
18:00 - 22:00 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 23:00 1 days ahead.
Order
Orders can be placed for a group of more than 2 guests.
Menu Information
前菜 季節の旬菜三種
Assorted appetizers, 3 kinds
| Menu Info | Platter of 3 kinds of appetizers. |
|---|
造り 本日の鮮魚二種盛り
Assorted sashimi, 2 kinds
| Menu Info | Platter of 2 kinds of seafood sashimi. |
|---|---|
| Cooking | Raw |
鍋 すき焼き ＋２２００円で黒毛和牛に変更
Sukiyaki
| Menu Info | Meat or seafood cooked in soy sauce and sugar with vegetables etc. |
|---|---|
| Ingredients | Beef loin, Garland chrysanthemum, Japanese leek, Shiitake, Hen's egg, Konjac noodles, Tofu |
| Flavor | Sugar, Soy sauce |
| Cooking | Simmer, Bake/Roast |
揚物 かに豆腐磯辺揚げ
Seaweed-wrapped fried food
| Menu Info | A dish of vegetables and other ingredients wrapped in seaweed and fried in oil. |
|---|---|
| Ingredients | Nori, Tofu, Crab |
| Cooking | Deep-fry |
蒸し物 茶碗蒸し
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 |
〆 雑炊 又は うどん
Last dishes (udon or rice soup)
水菓子 季節のデザート
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)