Detailed Course Contents
15,730 JPY Course
響（ひびき）会席
Recommend
-
Offer period:
Year-round -
Menu Order Reception Time:
11:00 - 13:00
16:30 - 21:00
tax includedservice charge includedcover charge included
Additional Fee-related Details
The service charge is included in the course fee.
The cover charge is included in the course fee.
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 0:00 1 days ahead.
Order
Orders can be placed for a group size of 2 to 80 guests only.
Menu Information
Pre-appetiser Dish
季節の先付
Seasonal appetizer
| Menu Info | A dish of appetizer changing by the season, served at the beginning of a Japanese food course meal. |
|---|
Appetizer
かぼちゃ豆腐
Tofu
| Ingredients | Tofu, Pumpkin |
|---|
萩真丈
Seafood cake
| Menu Info | A dish of minced fish heated with a garnish and dashi stock. |
|---|---|
| Ingredients | Shrimp, Crab |
| Cooking | Boil, Steam |
ワサビサラダ
Salad
| Flavor | Wasabi |
|---|
手まり寿司
Temari sushi
| Menu Info | Small balls of vinegared rice topped with ingredients. |
|---|---|
| Ingredients | Vinegared rice |
| Cooking | Raw |
栗渋皮煮
Other simmered dishes
| Ingredients | Chestnut |
|---|---|
| Cooking | Simmer |
銀杏松葉
Ginkgo
| Menu Info | A dish of spit-roasted ginkgo nuts on a skewer. |
|---|---|
| Ingredients | Ginkgo nut |
柿クリームチーズ
Cream cheese
| Menu Info | A soft, mellow cheese which is made from milk or fresh cream. |
|---|---|
| Ingredients | Cream cheese, Persimmon |
| Cooking | Harden/Congeal |
Steamed Cuisine
土瓶蒸し
Steamed in an earthenware teapot
| Menu Info | A dish made by putting ingredients with dashi into an earthenware teapot and steaming. |
|---|---|
| Cooking | Steam |
Sashimi
季節の五種盛
Assorted sashimi, 5 kinds
| Menu Info | Platter of 5 kinds of seafood sashimi. |
|---|---|
| Cooking | Raw |
Main Dish
牛しゃぶしゃぶ
Beef shabu-shabu
| Menu Info | Thinly sliced beef quickly dipped in boiling water or broth. Eaten with dipping sauce. |
|---|
Grilled Dish
鰻蒲焼き
Grilled eel
| Menu Info | Sliced eel is skewered, broiled, and steamed, covered in a sweet soy sauce, and broiled again. |
|---|---|
| Ingredients | Eel |
| Flavor | Kabayaki sauce |
| Cooking | Bake/Roast |
Noodle
オクラとろろうどん
Udon with grated yam
| Menu Info | Warm udon topped with grated yam. |
|---|---|
| Ingredients | Japanese yam, Udon, Okra |
| Flavor | Tsuyu |
| Cooking | Boil |
Deep-fried Dish
鱧松茸巻き揚げ
Other fried foods
| Ingredients | Eel, Matsutake mushroom |
|---|---|
| Cooking | Deep-fry |
A Pickled Dish
秋茄子の胡麻酢
A pickled dish
| Ingredients | Eggplant |
|---|---|
| Flavor | Sesame, Vinegar |
Rice Dish
季節の御飯
Seasonal rice
| Menu Info | A dish made by using ingredients of the season and rice. |
|---|---|
| Ingredients | Rice |
| Cooking | Steam |
Soup Dish
赤出し
Red miso soup
| Menu Info | A miso soup made from soy bean miso. |
|---|---|
| Flavor | Red miso |
| Cooking | Simmer |
Vegetable Garnish
三種盛
Assorted pickles, 3 kinds
| Menu Info | Platter of 3 kinds of pickles. |
|---|---|
| Ingredients | Leaf vegetable |
| Cooking | Pickle |
Dessert
無花果プリン
Pudding
| Ingredients | Hen's egg, Milk, Fig |
|---|---|
| Flavor | Vanilla essence |
| Cooking | Harden/Congeal |
* 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)