Detailed Course Contents
13,860 JPY Course (10 Items)
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Offer period:
09/Sep/2019 ~ -
Menu Order Reception Time:
11:30 - 14:00
14:00 - 22:00
tax included
Important Notes
Provided Days
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 2 guests.
Menu Information
Chilled starters
| Menu Info | Chilled dishes brought out at the start of the meal. |
|---|---|
| Ingredients | Jellyfish |
Shark fin stew
| Ingredients | Shark fin |
|---|---|
| Cooking | Simmer |
Foie gras
| Ingredients | Foie gras, Lettuce |
|---|---|
| Cooking | Wrap |
Simmered whole abalone
| Menu Info | a dish of abalone and vegetables simmered in soy sauce-flavored sauce. |
|---|---|
| Cooking | Simmer |
Peking Duck
| Menu Info | Chinese dish from Beijing made with a whole duck prepared and roasted. |
|---|---|
| Ingredients | Cucumber, Scallion/Green onion/Leek, Peking duck, Wheat flour |
| Cooking | Bake/Roast |
Other stir-fried / grilled food
Other stir-fried / grilled food
| Ingredients | Snow crab |
|---|---|
| Flavor | Salt, Lemon |
Other fried rice / rice dishes
| Ingredients | Rice |
|---|---|
| Flavor | Soy sauce |
Soup of the day
| Menu Info | Soup that changes every day. |
|---|---|
| Cooking | Simmer |
Almond jelly
| Menu Info | A Chinese dessert prepared by adding sugar and gelatin into powdered apricot seeds or almond powder, then chilled to harden. |
|---|---|
| Ingredients | Apricot kernel, Fresh cream, Milk, Gelatin |
| Cooking | Harden/Congeal |
All-You-Can-Drink
All-You-Can-Drink
Beer / Whiskey / Shochu Highball, Sour / Japanese Sake / Shochu (Distilled spirits) / Soft Drinks / Other Alcoholic Beverages
* 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)