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Winter carefully selected course (with the All-you-can-drink)
It is full of winter taste!
Please appreciate Cooking Heike "winter carefully selected course"!
◆Bungo globefish course 12,300 yen
◇katsu abalone and Shiogama course 8,800 yen
◆Flatfish katsuzo ri & pan course 7,700 yen
◇Aya party course 6,600 yen
With all course All-you-can-drink. The price is tax-included indication.
※I make the reservation than four people
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Takeout menu
Takeout menu of Cooking Heike
Receipt time (fire ... day) ※Monday regular holiday
Lunch 11:30-14:00 night 17:00-20:00
The order is OK on the telephone within 30 minutes before the day.
<ask> Only an evening drink set would like a reservation until the day before
☎0977-24-7126
Thank you in advance
Menu of the warm pan
On a day to feel abhorrentness
How about the warm pan?
I make it even with a pan, the variety including the Japanese-style stew cooked at the table to Bungo globefish pot of fish and vegetables cooked at the diner's table, a taichiri pan, duck hot pot.
I grow up when I click a flyer
Cooking Heike menu book
I grow up when I click a flyer
Recommended menu
Recommended menu of November
I tear off a river and give life, and a structure, the seasonal menus including the globefish menu assemble in full force.
Deep-fried herb chicken is quite popular in the takeout.
Please appreciate it.
I look forward to your coming.
I accept it, and, an eel of quite popular Heike, a reservation is the inside now
I just make a reservation in the day of the Ox of the Doyo and am accepting it!
I sell it over the count on Friday, July 18, Saturday, July 19
Let's get over hot summer with "eel kabayaki" specially made by Heike!
There is a custom to eat an eel to put nourishment riding out hot time in the day of the Ox of the summer Doyo in Japan. As vitamin B is included in an eel abundantly, I have an effect of the prevention of summer lethargy, appetite decline and can be also known as manners and customs that met a law of nature indeed.
I will sell [eel kabayaki 2,500 yen] in Cooking Heike on Saturday, July 19 on Friday, July 18 in the day of the Ox of the Doyo.
It was fragrant and baked a fatty eel with specially made sauce.
Please appreciate the taste that made an elaborate plans.
If you like, I can hand it on Friday, July 18.
I accept it, and a reservation is the inside now. I wait for your order, inquiry