Detailed Course Contents
Important Notes
Provided Days
MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 17:00 0 days ahead.
Order
Orders can be placed for a group of more than 2 guests.
Menu Information
Assorted Sakizuke (starter), 2 kinds
Menu Info | Platter of 2 kinds of appetizers is first served in Japanese cuisine. |
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"Goma-saba" sesame-flavored mackerel (regional dish)
Menu Info | Fresh, sliced mackerel seasoned with sesame, soy sauce, and mirin, etc., a regional dish of Fukuoka prefecture. |
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Ingredients | Mackerel, Sesame |
Flavor | Soy sauce |
Cooking | Raw |
Shabu-shabu
Menu Info | Thinly sliced meat or seafood and others quickly dipped in boiling water or broth. Eaten with dipping sauce. |
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Ingredients | Beef, Pork, Chicken, Chinese cabbage, Potherb mustard (Mizuna), Japanese leek |
Cooking | Boil |
Bishunabe
Menu Info | Local Hiroshima hotpot prepared by cooking pork, chicken, and vegetables using only Japanese sake, salt, and pepper. |
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Ingredients | Pork, Chicken, Vegetable |
Flavor | Salt, Sake(Japanese rice wine), Pepper |
Cooking | Simmer |
Grilled skewer
Cheese tofu
Menu Info | Cream cheese mixed with tofu. |
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Ingredients | Tofu, Cheese |
Cooking | Mix/Blend |
Seasonal deep-fried dish
Menu Info | Different ingredients depending on the time of year are deep-fried in oil. |
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Cooking | Deep-fry |
Last dishes (udon or rice soup)
Dessert
All-You-Can-Drink
All-You-Can-Drink
Beer / Highball / Shochu Highball, Sour / Shochu (Distilled spirits) / Plum Wine / Fruit Liqueur / 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)