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course details
Summer Party [Shunko Course] A plan to enjoy ginjo-yaki sweetfish and asparagus meatballs and other seasonal summer ingredients (food only 4,000 yen)
- 9 items
- ¥4,000 JPY
course meals
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Plan
Summer Party [Shunko Course] A plan to enjoy ginjo-yaki sweetfish and asparagus meatballs and other seasonal summer ingredients (food only 4,000 yen) tax included
¥4,000JPY
other recommended courses
Summer Party [Iki Course] Enjoy steamed black pork and summer flavors {5,000 yen with all-you-can-drink}
This course features "black pork steamed in a bamboo steamer" as the main dish. This plan is perfect for parties and banquets, and includes amberjack and tuna sashimi, as well as crab miso gratin.
*This course will be served on a large platter.
*We do not accept reservations on Fridays.
Summer Party [Shunko Course] A plan to enjoy ginjo-yaki sweetfish and asparagus meatballs and seasonal summer ingredients (6,000 yen with all-you-can-drink) tax included
Summer banquet starts on June 2nd. Enjoy summer ingredients and main dishes such as sweetfish, asparagus meatballs, and corn ginjo-yaki.
Summer banquet [Shunsakura course] Recommended plan to enjoy Sakura's summer bowl and Kuroge Wagyu steak {Food only 5,000 yen} tax included
Starting June 2nd, this recommended plan includes a luxurious summer bowl filled with seasonal vegetables and fish, and a Kuroge Wagyu steak as the main course.
Summer banquet [Shunsakura course] Recommended plan to enjoy Sakura's summer bowl and Kuroge Wagyu steak (7,000 yen with all-you-can-drink) Tax included
Starting June 2nd, this is a recommended plan that includes a luxurious summer bowl filled with seasonal vegetables and fish, and a Kuroge Wagyu steak as the main course. Summer sake is included with the all-you-can-drink option.
Summer banquet [Cho Course] A plan to enjoy live-caught conger eel, a luxurious summer dish, and Japanese black beef steak (food only 6,000 yen) tax included
Summer banquet starts June 2nd. Enjoy seasonal summer dishes such as live-killed conger eel, summer bowl of Sakura, and black wagyu beef loin steak as the main course.
Summer banquet [Cho Course] A plan to enjoy live-caught conger eel, a luxurious summer dish, and Japanese black beef steak (8,000 yen with all-you-can-drink) (tax included)
Summer banquet starts June 2nd. Enjoy seasonal summer dishes such as live-killed conger eel, summer bowl of Sakura, and black wagyu beef loin steak as the main course.
[Hibiki Course] Summer Luxury - Enjoy Kuroge Wagyu Beef Steak and Live-Caught Conger Eel Shabu-Shabu (Food only 8,000 yen) Tax included
Summer banquet starts on June 2nd. Premium course where you can enjoy seasonal summer vegetables and fish. For the main course, you can enjoy live-caught conger eel shabu-shabu.
[Hibiki Course] Summer Luxury - Enjoy Kuroge Wagyu Beef Steak and Live-Caught Conger Eel Shabu-Shabu (10,000 yen with all-you-can-drink) Tax included
Summer banquet starts on June 2nd. Premium course where you can enjoy seasonal summer vegetables and fish. For the main course, you can enjoy live-caught conger eel shabu-shabu.
[Lunch reservation only] Steamed Kuroge Wagyu beef and summer vegetables in a bamboo steamer {2,500 yen with all-you-can-eat sea bream rice}
By reservation only, we offer our specialty all-you-can-eat sea bream rice, along with steamed Japanese black beef and summer vegetables in a bamboo steamer.
Summer Party [Summer Course] 15 summer dishes including 8 seasonal appetizers, Wagyu beef steak, and sea bream rice (9,000 yen with all-you-can-drink)
Starting with 8 types of summer sake snacks, there are 15 dishes in total, including Kuroge Wagyu beef steak and crab miso gratin. The final specialty is sea bream rice, freshly cooked in an iron pot!! There are 5 types of sake available for all-you-can-drink. Enjoying a meal while sipping on sake will make you feel like you're at a sake brewery! This course is served individually for each person, so customers can rest assured. Perfect for important dinners, anniversaries, and other special occasions ◎ *This course is limited to 2 to 6 people.
