Menu
30 result(s)
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Assorted sashimi
お造り盛り合わせ- Meals For 2 2,160 JPY
- Meals For 3 2,980 JPY
- Meals For 4 3,880 JPY
- (Including tax)
- Cooking Raw
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Yellowfin tuna
キハダマグロ- 1,680 JPY
- (Including tax)
- Cooking Raw
- Ingredients Tuna
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Namero (chopped and seasoned seafood)
鮮魚のなめろう- 780 JPY
- (Including tax)
- Cooking Dress
- Flavor Miso, Ginger
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Flounder (sashimi)
ヒラメお造り- 1,180 JPY
- (Including tax)
- Cooking Raw
- Ingredients Olive flounder
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Salmon sashimi
サーモンのお造り- 880 JPY
- (Including tax)
- Cooking Raw
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Seared yellowtail with ponzu sauce
ぶりの炙りポン酢- 980 JPY
- (Including tax)
- Cooking Seared
- Flavor Ponzu
- Ingredients Yellowtail
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Premium Kumano Beef Roast Beef
極上！熊野牛のローストビーフ- 2,160 JPY
- (Including tax)
- Cooking Bake/Roast
- Ingredients Kumano beef
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Grilled Wagyu Kappa Meat (Rare Cut)
和牛カッパ肉の炙り(希少部位)- 950 JPY
- (Including tax)
- Cooking Seared
- Ingredients Wagyu beef
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Mentaiko tempura
明太子の天ぷら- 680 JPY
- (Including tax)
- Cooking Deep-fry
- Ingredients Marinated cod roe
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Tempura of Ryujin Shiitake Mushrooms
龍神椎茸の天ぷら- 680 JPY
- (Including tax)
- Cooking Deep-fry
- Ingredients Shiitake
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Kintoki Sweet Potato with Black Honey Butter
金時さつまいもの黒蜜バター- 680 JPY
- (Including tax)
- Flavor Brown sugar syrup, Butter
- Ingredients Sweet potato
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Fried Oysters with Plum Tartar Sauce
カキフライ〜梅タルタルソース〜- 780 JPY
- (Including tax)
- Flavor Tartar sauce
- Ingredients Oyster, Pickled plum paste
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Bold Whole Fried Hairtail from Wakayama
和歌山産太刀魚の豪快一本揚げ- 1,080 JPY
- (Including tax)
- Cooking Deep-fry
- Ingredients Largehead hairtail
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Deep-Fried Namaishi Tofu
生石豆腐の揚げ出し豆腐- 680 JPY
- (Including tax)
- Ingredients Tofu
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Fried pink shrimp
甘エビ唐揚げ- 680 JPY
- (Including tax)
- Cooking Deep-fry
- Ingredients Sweet shrimp
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Pickled whole cucumber
胡瓜の一本漬け- 420 JPY
- (Including tax)
- Cooking Pickle
- Flavor Salt
- Ingredients Cucumber
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Homemade Pickles of Various Vegetables from Wakayama
和歌山産色々野菜の自家製漬物- 620 JPY
- (Including tax)
- Cooking Pickle
- Flavor Salt
- Ingredients Vegetable
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Carefully Selected Charcoal-Dried Mackerel
厳選！炭干しサバ- 1,280 JPY
- (Including tax)
- Cooking Dry, Bake/Roast
- Ingredients Mackerel
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Charcoal-Grilled Mentaiko
明太子の炭火炙り- 690 JPY
- (Including tax)
- Cooking Charcoal-grilled, Seared
- Ingredients Marinated cod roe
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Ajillo with Seafood and Wakayama Vegetables
海鮮と和歌山野菜のアヒージョ- 880 JPY
- (Including tax)
- Flavor Olive oil
- Ingredients Seafood, Vegetable, Garlic
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Today's Grilled Salted Fish Collar
本日のかま塩焼き- 960 JPY
- (Including tax)
- Cooking Bake/Roast
- Flavor Salt
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Charcoal-Grilled Hiuchi (Beef Cut)
ヒウチの炭火焼き- 2,160 JPY
- (Including tax)
- Cooking Charcoal-grilled
- Ingredients Kumano beef
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Eel and Japanese Rolled Omelette
鰻とだし巻き- 1,880 JPY
- (Including tax)
- Cooking Bake/Roast
- Flavor Dashi
- Ingredients Eel, Hen's egg, Scallion/Green onion/Leek, Perilla, Daikon radish sprouts
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Beef Sukiyaki and Japanese Rolled Omelette
牛すきとだし巻き- 1,080 JPY
- (Including tax)
- Cooking Bake/Roast
- Flavor Dashi
- Ingredients Beef, Hen's egg, Scallion/Green onion/Leek, Egg yolk
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Whitebait and Japanese Rolled Omelette
しらすとだし巻き- 880 JPY
- (Including tax)
- Cooking Bake/Roast
- Flavor Dashi
- Ingredients Whitebait, Hen's egg, Grated daikon radish, Scallion/Green onion/Leek, Perilla
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WhPollock Roe and Japanese Rolled Omeletteitebait and Japanese Rolled Omelette
明太子とだし巻き- 780 JPY
- (Including tax)
- Cooking Bake/Roast
- Flavor Dashi
- Ingredients Marinated cod roe, Hen's egg, Grated daikon radish, Scallion/Green onion/Leek, Perilla, Nori
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Ryujin Village Specialty Ryujin Shiitake Mushrooms
龍神村特産 龍神椎茸- 620 JPY
- (Including tax)
- Cooking Bake/Roast
- Ingredients Shiitake, Dried bonito
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Charcoal-grilled Pollock Roe on Hagama Rice
炭火炙り明太子を乗せた羽釜ご飯- 1,080 JPY
- (Including tax)
- Cooking Seared, Cook
- Ingredients Marinated cod roe, Rice
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Premium Kumano Beef Roast Beef Bowl
極上熊野牛ローストビーフ丼！！- 2,160 JPY
- (Including tax)
- Cooking Bake/Roast
- Ingredients Kumano beef, Rice
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Rich Tiramisu (Cocoa or Matcha)
濃厚ティラミス(ココアor抹茶)- 620 JPY
- (Including tax)
※ The above information was correct at the time of updating, but there may be changes to actual prices. Please confirm the current prices when visiting.