Detailed Course Contents
5,000 JPY Course
-
Offer period:
Year-round -
Menu Order Reception Time:
18:00 - 22:00 - Time Limit: 120 Min
- Last Order: 30 Min before
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 21:00 0 days ahead.
Order
Orders can be placed for a group of more than 2 guests.
Menu Information
Beef shabu-shabu 60g
| Menu Info | Thinly sliced beef quickly dipped in boiling water or broth. Eaten with dipping sauce. |
|---|---|
| Ingredients | Miyazaki beef |
Pork shabu-shabu 90g
| Menu Info | Thinly sliced pork quickly dipped in boiling water or broth. Eaten with dipping sauce. |
|---|---|
| Ingredients | Pork |
| Cooking | Boil |
Sakizuke (starter)
| Menu Info | The first dish served during a Japanese course meal. |
|---|
Assorted vegetables
| Menu Info | Platter of various kinds of appetizers. |
|---|---|
| Cooking | Boil |
Yakumi
| Menu Info | Added during food preparation to change the taste and/or flavor of the food. |
|---|
Rice cake
| Menu Info | A dish of steamed sticky rice pounded in a mortar and formed into circular or square shapes. |
|---|---|
| Ingredients | Sticky rice |
| Cooking | Steam, Bake/Roast |
Flat noodles
| Menu Info | Dough made with flour, water and salt etc. Rolled flat, widely cut and boiled. |
|---|---|
| Ingredients | Flat noodles |
| Cooking | Boil |
Rice
Pickled vegetables
| Menu Info | Vegetables pickled in salt, rice bran, miso, mold, etc. |
|---|---|
| Ingredients | Cucumber, Daikon radish |
| Cooking | Pickle |
Dessert
All-You-Can-Drink
All-You-Can-Drink
Beer / Highball / Shochu Highball, Sour / Shochu (Distilled spirits) / Plum Wine / 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)