Detailed Course Contents
6,000 JPY Course (9 Items)
-
Offer period:
Year-round -
Menu Order Reception Time:
11:00 - 23:45 - Time Limit: 120 Min
- Last Order: 30 Min before
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
Assorted sashimi, 5 kinds
| Menu Info | Platter of 5 kinds of seafood sashimi. |
|---|---|
| Cooking | Raw |
Raw ham salad
| Ingredients | Lettuce, Raw ham |
|---|---|
| Cooking | Mix/Blend |
Deep-fried whole shrimp
| Ingredients | Shrimp |
|---|---|
| Cooking | Deep-fry |
Fried chicken wing tips
| Menu Info | Chicken wings (only the tips are used) lightly battered and fried in oil. |
|---|---|
| Ingredients | Chicken wing |
| Cooking | Deep-fry |
Assorted grilled skewers
| Menu Info | Platter of various kinds of grilled skewers. |
|---|---|
| Cooking | Skewer roasting |
Salted and grilled sweetfish
| Menu Info | Sweetfish seasoned with salt and grilled. |
|---|---|
| Ingredients | Sweetfish |
| Flavor | Salt |
| Cooking | Bake/Roast |
Charcoal grilled chicken
| Menu Info | A dish of chicken grilled over charcoal. |
|---|---|
| Ingredients | Chicken |
| Cooking | Charcoal-grilled |
Chopped kabayaki eel on rice
| Menu Info | Eel coated in a salty-sweet soy sauce-based sauce, grilled and chopped up finely, then served over rice. |
|---|---|
| Ingredients | Eel, Rice |
| Flavor | Soy sauce, Sauce |
| Cooking | Cut, Bake/Roast |
Desserts of the season
All-You-Can-Drink
All-You-Can-Drink
Beer / Highball / Shochu Highball, Sour / Japanese Sake / Shochu (Distilled spirits) / Plum Wine / Cocktails / 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)