Detailed Course Contents
8,800 JPY Course (8 Items)
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Offer period:
Year-round -
Menu Order Reception Time:
11:00 - 13:00
17:00 - 19:00
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 15:00 3 days ahead.
Depending on store circumstances, reservations may be cancelled for late arrivals.
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.
Menu Information
Sakizuke (starter)
| Menu Info | The first dish served during a Japanese course meal. |
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Seasonal appetizer
Assorted sashimi, 4 kinds
| Menu Info | Platter of 4 kinds of seafood sashimi. |
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Shirayaki (plain broil)
| Menu Info | A dish of meat, seafood, and vegetables grilled over an open flame without seasoning or oil. |
|---|---|
| Flavor | Rock salt |
| Cooking | Baked on stone |
Seasonal vegetable salad
| Menu Info | Salad of various vegetables of the season. |
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Steamed sea brim and turnips
| Menu Info | Steamed grated turnips on top of sliced sea brim. |
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| Ingredients | Sea bream |
| Flavor | Dashi |
| Cooking | Steam |
Eel served over rice in a lacquered box
| Menu Info | Unagi (freshwater eel) broiled in and topped with a sweet, soy-sauce based sauce, then served over rice in a bento box. |
|---|---|
| Ingredients | Eel, Rice |
| Flavor | Kabayaki sauce |
| Cooking | Bake/Roast |
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)