Detailed Course Contents
9,020 JPY Course
『白子付・活河豚コース』「てっちり 白子」至福のひととき。濃厚な旨み
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Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 21:30
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Order
Orders can be placed for a group of more than 2 guests.
Menu Information
白子 (塩焼・刺身・醤油焼・鍋から一品)
Fugu Milt (Choose/Salt-grilled, Sashimi, Soy-glazed, or Hot pot)
| Ingredients | Milt |
|---|---|
| Flavor | Soy sauce |
| Cooking | Bake/Roast, Raw |
てっさ
Tessa (Pufferfish sashimi)
| Ingredients | Pufferfish |
|---|---|
| Cooking | Raw |
活てっちり
Boiled pufferfish
| Menu Info | A hot pot of simmered pufferfish with vegetables and such, dipped in ponzu (citrus-based soy sauce) and condiments. |
|---|---|
| Ingredients | Pufferfish, Garland chrysanthemum, Scallion/Green onion/Leek, Chinese cabbage, Enoki mushroom, Tofu |
| Flavor | Dashi |
| Cooking | Simmer |
河豚唐揚げ
Fried pufferfish
| Menu Info | Pufferfish lightly battered and fried in oil. |
|---|---|
| Ingredients | Pufferfish |
| Cooking | Deep-fry |
〆の雑炊
End-of-the-meal zosui (rice soup)
| Menu Info | Rice is placed in the leftover soup and stewed until soft at the end of a hotpot meal. |
|---|---|
| Ingredients | Rice |
| Cooking | Simmer |
デザート
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)