Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Menu Information
Carpaccio (meat)
Menu Info | Thinly-sliced meat seasoned with olive oil, salt and pepper. |
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Ingredients | Horse meat, Spinach |
Flavor | Salt, Olive oil, Pepper |
Cooking | Mix/Blend, Cover/Add |
Mimosa salad
Menu Info | Salad prepared from various raw vegetables topped with finely-minced boiled egg. |
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Ingredients | Cauliflower, Spinach |
Cooking | Mix/Blend |
Satsuma-age
Menu Info | One of many fish paste products, where minced fish is fried in oil to form fish cakes. |
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Ingredients | Common octopus, Scallion/Green onion/Leek |
Cooking | Deep-fry |
Milt
Ingredients | Milt, Nori, Vinegared rice |
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Cooking | Bake/Roast |
Fried chicken
Menu Info | Chicken meat lightly battered and fried in oil. |
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Ingredients | Chicken thigh, Scallion/Green onion/Leek |
Flavor | Ponzu |
Cooking | Deep-fry |
Daikon Oroshi (grated radish) Grill
Menu Info | A dish of meat, seafood, and vegetables cooked and topped with daikon oroshi sauce. |
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Ingredients | Daikon radish, Shrimp, Brussels sprout |
Cooking | Bake/Roast |
Pizza
Ingredients | Wheat flour, Cheese, Snow crab, Brussels sprout |
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Flavor | Olive oil |
Cooking | Bake/Roast |
Ice cream
Ingredients | Hen's egg, Milk |
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Cooking | Freeze |
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)