Detailed Course Contents
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. |
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Cooking | Mix/Blend |
Tsukemono
Menu Info | Dish prepared by marinating ingredients in salt, vinegar, or similar before fermenting or ageing. |
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Ingredients | Eggplant |
Assorted sashimi, 5 kinds
Menu Info | Platter of 5 kinds of seafood sashimi. |
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Cooking | Raw |
Fried chicken
Menu Info | Chicken meat lightly battered and fried in oil. |
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Ingredients | Chicken thigh |
Cooking | Deep-fry |
Offal Teppanyaki
Menu Info | Grilled offal called "Horumon" on an iron hot plate. |
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Cooking | Teppanyaki |
Wagyu beef sukiyaki
Menu Info | Wagyu beef and vegetables simmered with soy sauce and sugar. |
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Ingredients | Beef, Wagyu beef |
Flavor | Sugar, Soy sauce |
Cooking | Simmer |
Deep-fried oysters
Ingredients | Oyster |
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Cooking | Deep-fry |
Wheat noodles
Menu Info | Dough made with wheat flour, water and salt etc. Thinly sliced and boiled. |
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Ingredients | Udon |
Cooking | Boil |
Cream cheese
Menu Info | A soft, mellow cheese which is made from milk or fresh cream. |
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Ingredients | Cream cheese |
Cooking | Harden/Congeal |
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)