Detailed Course Contents
4,000 JPY Course
-
Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 22:00 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 0:00 0 days ahead.
Order
Orders can be placed for a group of more than 2 guests.
Menu Information
Simmered beef tendon
| Menu Info | A dish of beef tendon stewed in soy sauce and miso. |
|---|---|
| Ingredients | Beef tendon |
| Cooking | Simmer |
Seasonal highlight dish
Salad
| Menu Info | Dish where vegetables and other ingredients are eaten with dressing. |
|---|
Assorted sashimi, 5 kinds
| Menu Info | Platter of 5 kinds of seafood sashimi. |
|---|---|
| Cooking | Raw |
Skirt steak teppanyaki
| Menu Info | Harami (diaphragm) grilled on a hot griddle. |
|---|---|
| Ingredients | Beef skirt |
| Cooking | Bake/Roast |
Fried chicken with grated daikon and ponzu
| Menu Info | Chicken lightly battered and deep-fried, served with grated daikon and ponzu. |
|---|---|
| Ingredients | Chicken |
| Flavor | Ponzu, Grated daikon radish |
| Cooking | Deep-fry |
Ochazuke(rice with tea)
| Menu Info | Japanese tea poured over rice. Sometimes topped with seaweed or other toppings. |
|---|---|
| Ingredients | Rice |
| Cooking | Cover/Add |
All-You-Can-Drink
All-You-Can-Drink
Beer / 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)