| 3,500 YEN COURSE |
| example of course menu \3,500 (\3,675
with tax) per person, limited for two or more. |
| |
| |
| SHUTOU-AE |
| |
conger eel sashimi dressed
with shuto (salted and fermented bonito and entrails) |
|
| TOUROKU OBORO-DOFU |
| |
choice smooth soft tofu (soy bean curd) |
|
| SASHIMI |
|
| ONSEN-TAMAGO SALAD |
| |
egg salad (soft-boiled
egg, julienne, lettuce, chicken, sesame, etc.) |
|
| AIGAMO DAKIMI AMI-YAKI |
| |
broiled duck breast dressed
in sesame mustard sauce |
|
| CHIIZU TO OKOME NO HARUMAKI |
| |
spring rolls of rice dressed
in cheeze sauce, conger eel and perilla |
|
| OCHAZUKE |
| |
rice poured hot broth in
bowl |
|
| KOUNOMONO |
| |
Japanese pickled vegetables |
|
| GOMA-AISU |
|
|
|
| 3,800 YEN COURSE |
| example of course menu \3,800 (\3,990 with tax) per
person, limited for two or more. |
| |
| |
| SHUTOU-AE |
| |
conger eel sashimi dressed with shuto (salted and fermented bonito and
entrails) |
|
| TOUROKU OBORO-DOFU |
| |
choice smooth soft tofu (soy
bean curd) |
|
| SASHIMI |
|
|
| ANAGO NO SARADA |
| |
conger eel salad dressed
with kombu (edible kelp) and Balsamic vinegar |
|
| ANAGO SHABU |
| |
conger eel quickcooked
in boiling broth |
|
| CHIIZU TO OKOME NO HARUMAKI |
| |
spring rolls of rice
dressed in cheeze sauce, conger eel and perilla |
|
| HAKARIME-ZUSHI |
| |
block-shaped sushi (boiled conger eel with vinegared black sticky rice) |
|
| KOUNOMONO |
| |
Japanese pickled vegetables |
|
| KEIRAN JITATE-WAN |
| |
soft egg custard with
chicken (not sweet, served hot) |
|
| GOMA-AISU |
|
|
|
|
| 4,800 YEN COURSE |
| example of course menu \4,800 (\5,040 with tax)
per person, limited for two or more. |
| |
| |
| SHUTOU-AE |
| |
conger eel sashimi dressed with shuto (salted and fermented bonito and
entrails) |
|
| TOUROKU OBORO-DOFU |
| |
choice smooth soft tofu (soy
bean curd) |
|
| SASHIMI |
|
|
| KANI-MISO SALAD |
| |
salad of crabmeat and
julienne in crab-flavored sauce |
|
| AIGAMO DAKIMI AMI-YAKI |
| |
broiled duck breast
dressed in sesame mustard sauce |
|
| ANAGO TO YASAI NO TENPURA |
| |
conger eel and seasonal
vegetable tempura (typical Japanese deep-fried dish) |
|
| HAKKINTON SANDANMI TO DAIKON NO YAWA-NI |
| |
simmered rib of pork
in miso and boiled radish in broth |
|
| OCHAZUKE |
| |
rice poured hot broth
in bowl |
|
| KOUNOMONO |
| |
Japanese pickled vegetables |
|
| GOMA-AISU |
|
|
|
|
| 7,000 YEN ～ COURSE |
| The selections of the head chef. |
| |
The head chef maximizes cooking
ingredients in season.
Advance reservations are required.
Please
feel free to tell your taste. |
|
| |
Please contact us for details.
The above-mentioned dishes are just examples.
The dishes vary with
the seasons.
Please contact us for further information. |
| |
|
