Detailed Course Contents
1,000 JPY Course (2 Items)
-
Offer period:
Year-round -
Menu Order Reception Time:
18:00 - 22:00
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
About Cancellation
No cancellation fee will apply for 2 days before your store visit, until 23:00
100% cancellation fee after the deadline.
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Order
Orders can be placed for a group size of 1 to 20 guests only.
Menu Information
Grilled squid (Kansai)
| Menu Info | A dish of sliced squid inside of wheat dough, and topped with sweet-and-spicy sauce. |
|---|---|
| Ingredients | Squid, Wheat flour |
| Flavor | Mayonnaise, Okonomiyaki sauce |
| Cooking | Cover/Add, Cut, Teppanyaki |
英語メニュー
| Menu Info | 英語解説文 |
|---|---|
| Ingredients | Daikon radish (root), Hen's egg, Deep-fried fish cake, Tube-shaped fish paste cake, Hanpen (minced and steamed fish cake), Deep-fried fish cake with vegetable, Konjac noodles, Fried tofu pouch |
| Flavor | Miso |
| Cooking | Simmer |
日本語メニュー3
| Flavor | Hot sauce |
|---|---|
| Cooking | Deep-fry |
日本語メニュー4
| Ingredients | Hen's egg |
|---|---|
| Cooking | Bake/Roast |
日本語メニュー5
| Ingredients | Rice, Ume (Japanese apricot) |
|---|---|
| Cooking | Mix/Blend |
英語メニュー
| Menu Info | 英語解説文 |
|---|---|
| Ingredients | , , , , , , , , , , , , , , |
| Flavor | Sugar, Caster sugar, , , Chinese chili bean sauce |
| Cooking | Raw |
英語メニュー
| Menu Info | 英語解説文 |
|---|---|
| Ingredients | , , , , , , , , , , , , , , |
| Flavor | Fats and oils, Animal fat, Vegetable fat, Vegetable oil, Frying oil |
| Cooking | Raw, Mix/Blend, Boil, Deep-fry, Ferment |
英語メニュー
| Menu Info | 英語解説文 |
|---|
英語メニュー
| Menu Info | 英語解説文 |
|---|---|
| Ingredients | , , , , , , , , , , , , , , |
| Flavor | Spices |
| Cooking | Dress |
英語メニュー
| Menu Info | 英語解説文 |
|---|---|
| Ingredients | , , , , , , , , , , , , , , |
| Flavor | Sake(Japanese rice wine), Mirin, Cooking sake, Rum, Cognac |
| Cooking | Stir-fry, Pickle, Cut, Fritter, Rare |
英語メニュー
| Menu Info | 英語解説文 |
|---|---|
| Ingredients | Squid, Tomato, Wheat flour, Shrimp |
| Flavor | Olive oil |
| Cooking | Bake/Roast |
日本語メニュー12
| Ingredients | , , , , , , , , , , , , , , |
|---|---|
| Flavor | Soy sauce, Dark soy sauce, Light soy sauce, Tamari soy Sauce, Brewed soy sauce |
英語メニュー
| Ingredients | |
|---|---|
| Flavor | Mint |
| Cooking | Roast/Parch |
日本語メニュー14
| Menu Info | 英語解説文 |
|---|---|
| Ingredients | , |
| Flavor | Garlic sauce, Pepper sauce, Cream sauce |
| Cooking | Steam, Cover/Add, Cut, Chill, Broil/Barbecue |
英語メニュー
| Ingredients | , |
|---|---|
| Flavor | Sauce bechamel (White sauce), Mayonnaise sauce, Tartar sauce, Sauce Cardinal, Sauce Genovese |
| Cooking | Harden/Congeal, Roast/Parch, Pâté, Mousse, Oven-baking |
日本語メニュー16
| Ingredients | , , , , , , |
|---|---|
| Flavor | Chinese soup stock powder, Chicken stock, Roux, Mixed dashi, Spices |
| Cooking | Raw, Dress, Roast/Parch |
日本語メニュー17
| Ingredients | , , , , , |
|---|---|
| Flavor | Sugar, , Vinegar, Mirin, Orange curacao |
| Cooking | Smoke, Well-done |
日本語メニュー18
| Ingredients | , , |
|---|---|
| Flavor | Red miso, Horseradish, Red curry paste |
| Cooking | Steam, Dress, Pickle, Dry, Cut |
日本語メニュー19
| Ingredients | , |
|---|---|
| Flavor | Sugar, Caster sugar, Salt, Sun-dried salt |
| Cooking | Cover/Add |
Kansai-style okonomiyaki
| Menu Info | Kansai (western Japanese) style pancake made from wheat flour mixed with meat, vegetables and other and then grilled. |
|---|---|
| Ingredients | Wheat flour |
| Cooking | Mix/Blend, Bake/Roast |
All-You-Can-Drink
All-You-Can-Drink
Beer : 1 Type
* 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)