Special Teppan Course at Irori-to Nihonryouri Shou Fu An

Gratis avbokning

Plats: Nagoya

Längd:: 1 timme 30 minuter

Språk: English, Japanese

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Dinner

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Savor unique regional dishes in a special setting
Enjoy a traditional menu with the finest ingredients
Middagsmeny som gör dig mätt och glad

Det här kan du se fram emot

Ayu fish, Hida beef, wild vegetables, mushrooms... Irori-to Nihonryouri in Gifu offers dishes unique to this region that combine the delicacies of the mountains and rivers with the culture of the countryside.

The setting for tasting the food is a space with a sunken hearth. The sound and aroma of the charcoal burning in the hearth is an experience to be enjoyed with all five senses.

Based on traditional Japanese cuisine, you'll be offered a menu that draws out the best of the ingredients. This is a special course with 5 appetizers, abalone, lobster, and special Hida beef fillet steak cooked in front of you by the chef!

Appetizers: tuna, Japanese eel, Takayama mochi monaka sushi (mochi wrapped by soft dough) with persimmon vinegar, salt grilled ayu (sweetfish) from sunken hearth, and Okuminoko chicken egg custard
Salad: seasonal Japanese salad
Teppan: sautéed abalone with butter, steamed Ise lobster with white wine, grade 5 Hida beef fillet steak
Rice: Hida beef curry and rice
Dessert: freshly made "Ibi hojicha" (kind of tea) warabi mochi

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Viktig information

Know in advance:

Children's plate available separately for ¥2,200. Please inform the local operator of the number of participants, including children and their ages, at checkout
If you do not arrive within 30 minutes of your reservation time, it may not be possible to guarantee you a seat
Please note that the menu is subject to change depending on the season and availability of ingredients
Please inform the local operator of any food allergies or intolerances at checkout
Photos of dishes, seating, options, etc. are for illustrative purposes only
The maximum number of participants per time slot is 20
Reservations are accepted from 2 guests

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