Detailed Course Contents
3,240 JPY Course
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Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 21:00 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
MON/TUE/WED/THU
Reservation
Reserve by 23:00 2 days ahead.
Depending on store circumstances, reservations may be cancelled for late arrivals.
Order
Orders can be placed for a group size of 4 to 25 guests only.
Other Important Point
Bringing your own food and drinks into the store is strictly prohibited.
Taking away uneaten food and leftovers is prohibited.
Menu Information
Assorted sashimi, 4 kinds
Menu Info | Platter of 4 kinds of seafood sashimi. |
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Manila clams steamed with sake
Menu Info | A dish of manila clams flavored with condiments and steamed with sake. |
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Ingredients | Manila clam |
Flavor | Sake(Japanese rice wine) |
Cooking | Steam |
Tofu Salad
Menu Info | A salad of tofu and vegetables. |
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Ingredients | Tofu |
Cooking | Mix/Blend |
Edamame beans
Menu Info | Soybeans which are harvested when they are not yet ripe, and boiled in salt water. |
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Ingredients | Edamame |
Cooking | Boil |
Assorted grilled chicken skewers
Menu Info | Platter of various chicken cuts skewered and grilled. |
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Ingredients | Chicken |
Cooking | Skewer roasting |
Assorted tempura
Menu Info | Platter of various kinds of seafood, vegetables and other ingredients, each piece coated in a soft wheat flour batter and deep-fried. |
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Ingredients | Wheat flour |
Flavor | Cooking oil |
Cooking | Deep-fry |
Seafood futomaki sushi rolls
Menu Info | Sushi rice and various seafood, etc. rolled in a sheet of nori seaweed and cut into pieces. |
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Ingredients | Nori, Vinegared rice |
Cooking | Roll, Cut |
* 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)