Detailed Set Contents
Additional Fee-related Details
The service charge is included in the course fee.
The cover charge is included in the course fee.
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 17:00 7 days ahead.
Order
Orders can be placed for a group of more than 1 guests.
Other Important Point
Bringing your own food and drinks into the store is strictly prohibited.
Menu Information
Sashimi
Cooking | Raw |
---|
Small bowled dish of the season
Menu Info | Seasonally changing side dish. |
---|
Nikujaga (simmered meat and potatoes)
Menu Info | A dish of fried meat and potatoes simmered in a sweet soy sauce stock. |
---|---|
Ingredients | Carrot, Potato, Konjac |
Flavor | Soy sauce, Sake(Japanese rice wine), Sugar |
Cooking | Simmer |
Boiled and dried baby sardines with Japanese pepper
Menu Info | Boiled, dried baby sardines and Japanese peppercorns fried in a soy-sauce based sticky sauce. |
---|---|
Ingredients | Boiled and dried baby sardine |
Chawanmushi (steamed egg custard)
Menu Info | A dish of beaten egg mixed in a bowl with 'dashi' stock and other ingredients, then steamed. |
---|---|
Ingredients | Chicken tenderloin, Japanese parsley, Shiitake, Hen's egg, Ginkgo nut |
Cooking | Steam |
Pickles
Menu Info | A type of food in which ingredients are marinated in seasonings (salt, rice bran, vinegar, miso, soy sauce etc.). |
---|---|
Ingredients | Cucumber, Daikon radish |
Cooking | Pickle |
Soup dish
Dessert of the day
Menu Info | Dessert that changes every day. |
---|
* 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)