Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Order
Orders can be placed for a group of more than 2 guests.
Menu Information
Boiled red king crab
Menu Info | A dish of boiled red king crab. |
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Ingredients | Red king crab |
Cooking | Boil |
Miso-like paste of crab organs
Menu Info | A part of the crab known as the mid-gut gland, seared whilst still in the shell or used in sushi. |
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Cooking | Boil |
Crab salad
Ingredients | Crab |
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Cooking | Mix/Blend |
Crab and tofu
Ingredients | Tofu, Crab |
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Crab sashimi
Menu Info | A dish of raw crab meat dipped in soy sauce and others just before eating. |
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Ingredients | Crab |
Flavor | Soy sauce |
Cooking | Raw |
Grilled crab meat and tomalley in shell
Menu Info | A dish of crab meat and tomalley placed in the shell and grilled. |
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Ingredients | Crab, Crab miso paste |
Cooking | Bake/Roast |
Crab sashimi
Menu Info | A dish of raw crab meat dipped in soy sauce and others just before eating. |
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Ingredients | Crab |
Flavor | Soy sauce |
Cooking | Raw |
Crab roll
Ingredients | Crab |
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Crab tempura
Menu Info | Crab coated in flour batter and deep fried in oil. |
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Ingredients | Wheat flour, Crab |
Flavor | Cooking oil |
Cooking | Deep-fry |
Crab
Ingredients | Rice, Crab |
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Cooking | Raw, Steam |
Bowled dish
Menu Info | A bowled dish served during a Japanese course meal. |
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Assorted desserts
Menu Info | Platter of various kinds of desserts. |
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* 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)