Detailed Course Contents
6,600 JPY Course (9 Items)
-
Offer period:
Year-round -
Menu Order Reception Time:
17:30 - 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 22:00 1 days ahead.
Order
Orders can be placed for a group size of 3 to 30 guests only.
Menu Information
Edamame Marinated in "Sansho" Pepper Broth
Fluffy tofu
| Menu Info | A tofu made by adding bitterns to soy milk and scooping it before it can solidify. |
|---|---|
| Ingredients | Oborodofu (half-curdled tofu), Mascarpone |
"Age-bitashi" Deep-Fried & Marinated Seasonal Vegetables
Assorted sashimi, 3 kinds
| Menu Info | Platter of 3 kinds of seafood sashimi. |
|---|---|
| Cooking | Raw |
Chilled Steamed Oyster with "Tosazu" Jelly & Salmon Roe (Tosazu Bonito-flavored vinegar)
Gizzard and green onion ajillo
| Menu Info | A Spanish dish of chicken gizzard and green onion stewed with garlic and olive oil. |
|---|---|
| Ingredients | Chicken gizzard, Scallion/Green onion/Leek, Garlic |
| Flavor | Olive oil |
| Cooking | Simmer |
Wagyu beef loin steak
| Menu Info | Wagyu beef loin thickly sliced and grilled. |
|---|---|
| Ingredients | Wagyu beef |
| Flavor | Onion dressing |
| Cooking | Bake/Roast |
Salmon and salmon roe takikomi gohan (mixed rice) in an earthenware pot
| Menu Info | Rice, salmon, and salmon roe cooked together in an earthenware pot. |
|---|---|
| Ingredients | Salmon, Salmon roe, Rice |
| Cooking | Steam |
Dessert
All-You-Can-Drink
All-You-Can-Drink
Beer / Whiskey / Highball / 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)