Detailed Course Contents
3,300 JPY Course (8 Items)
雅会席3000円
-
Offer period:
Year-round -
Menu Order Reception Time:
11:00 - 14:00
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Menu Information
前菜六種盛り
Assorted appetizers
| Menu Info | Platter of various kinds of appetizers. |
|---|
季節の刺身二種
Assorted sashimi
| Ingredients | Tuna, Sea bream |
|---|---|
| Flavor | Tamari soy Sauce, Wasabi |
| Cooking | Raw |
鰆桜道明寺蒸し
Other boiled / steamed dishes
| Ingredients | Spanish mackerel, Rice flour |
|---|---|
| Cooking | Steam |
甘鯛羽二重焼き
Other grilled fish
| Ingredients | Tilefish, Duck meat, Yuba (tofu skin), Sea urchin |
|---|---|
| Cooking | Bake/Roast |
匠豆腐
Scooped tofu
| Menu Info | Freshly made tofu served by scooping. |
|---|---|
| Ingredients | Tofu |
| Flavor | Soy sauce: Others |
| Cooking | Harden/Congeal |
蓮根挟み揚げ
Hasamiage (Fill-and-fry)
| Menu Info | Fillings similar to those found in Lotus Root Hasamiage are sandwiched between other ingredients and deep-fried. |
|---|---|
| Ingredients | Fish paste, Shrimp, Lotus root, Shishito pepper |
| Flavor | Salt |
| Cooking | Deep-fry |
御飯 漬物 赤出汁
Rice dish
| Ingredients | Rice |
|---|---|
| Cooking | Pickle, Steam |
杏仁豆腐
Almond jelly
| Ingredients | Apricot kernel, Fresh cream, Milk, Gelatin |
|---|---|
| Cooking | Harden/Congeal |
* 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)