Detailed Course Contents
7,000 JPY Course
-
Offer period:
10/Sep/2019 ~ -
Menu Order Reception Time:
17:00 - 20:00 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 15:00 7 days ahead.
Order
Orders can be placed for a group of more than 4 guests.
Menu Information
Tofu Salad
| Menu Info | A salad of tofu and vegetables. |
|---|---|
| Ingredients | Tofu, Potherb mustard (Mizuna) |
| Cooking | Mix/Blend |
Assorted sashimi, 6 kinds
| Menu Info | Platter of 6 kinds of seafood sashimi. |
|---|---|
| Ingredients | Sea urchin |
Wagyu beef shabu-shabu
| Menu Info | Thinly-sliced Wagyu beef dipped in boiling water or broth and eaten with dipping sauce. |
|---|---|
| Ingredients | Wagyu beef, Sendai beef |
| Flavor | Dashi |
| Cooking | Boil |
Assorted vegetable tempura
| Menu Info | A platter of vegetables covered in wheat flour batter and deep-fried in oil. |
|---|---|
| Ingredients | Wheat flour |
| Flavor | Cooking oil |
| Cooking | Deep-fry |
Steamed cuisine 3item(s)
| Ingredients | Shellfish |
|---|
Grilled beef tongue
| Menu Info | Grilled beef dish made using the tongue called "Tan." |
|---|---|
| Ingredients | Beef tongue |
| Cooking | Bake/Roast |
Umen
| Menu Info | Boiled noodles made from finely cut dough comprised of flour, water, and salt. |
|---|---|
| Ingredients | Noodles |
| Cooking | Boil |
Ice cream
| Ingredients | Hen's egg, Milk, Zunda |
|---|---|
| Cooking | Freeze |
All-You-Can-Drink
All-You-Can-Drink
Beer / Whiskey / Highball / Shochu Highball, Sour / Japanese Sake / Shochu (Distilled spirits) / Cocktails / Wine / Hoppy / Non-Alcoholic Beverages / Soft Drinks
* 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)