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
Small bowled dish of the season
Menu Info | Seasonally changing side dish. |
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Sashimi
Cooking | Raw |
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Nikujaga (simmered meat and potatoes)
Menu Info | A dish of fried meat and potatoes simmered in a sweet soy sauce stock. |
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Ingredients | Carrot, Potato, Konjac |
Flavor | Soy sauce, Sake(Japanese rice wine), Sugar |
Cooking | Simmer |
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 |
Kamameshi (pot rice) of the season
Menu Info | Rice, shiitake mushrooms, chicken, and other seasonal food ingredients cooked together in a single serving iron pot. |
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Ingredients | Chicken, Shiitake, Rice |
Cooking | Steam |
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. |
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Ingredients | Boiled and dried baby sardine |
Pickles
Menu Info | A type of food in which ingredients are marinated in seasonings (salt, rice bran, vinegar, miso, soy sauce etc.). |
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Ingredients | Cucumber, Daikon radish |
Cooking | Pickle |
Soup dish
Dessert
* 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)