Detailed Course Contents
5,000 JPY Course (7 Items)
-
Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 02:00 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 16:00 0 days ahead.
Order
Orders can be placed for a group size of 3 to 70 guests only.
Menu Information
Seasonal vegetable salad
| Menu Info | Salad of various vegetables of the season. |
|---|---|
| Cooking | Mix/Blend |
Assorted sashimi, 3 kinds
| Menu Info | Platter of 3 kinds of seafood sashimi. |
|---|---|
| Cooking | Raw |
Fried chicken
| Menu Info | Chicken meat lightly battered and fried in oil. |
|---|---|
| Ingredients | Chicken thigh |
| Cooking | Deep-fry |
Offal Teppanyaki
| Menu Info | Grilled offal called "Horumon" on an iron hot plate. |
|---|---|
| Cooking | Teppanyaki |
Beef tongue shabu-shabu
| Menu Info | Cuts of beef from the tongue called "Tan", quickly dipped in boiling water or broth. Eaten with dipping sauce. |
|---|
Lightly-pickled vegetables
| Menu Info | A pickled dish of vegetables marinated in seasonings for a short period of time. |
|---|---|
| Cooking | Pickle |
Dishes to finish
| Menu Info | Dishes to finish the meal with. |
|---|
All-You-Can-Drink
All-You-Can-Drink
Beer / Whiskey / Highball / Shochu Highball, Sour / Japanese Sake / Shochu (Distilled spirits) / Cocktails / Wine / 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)