Tokubee Location and Menu in Hiroshima, Japan
Hours of Operation
Monday - Sunday 11:00 - 23:00(L.O.22:00)
Restaurant Menu
| Food dressed with ponzu | 460 Yen | Meals For 1A dish of ingredients dressed with ponzu (a citrus-based sauce commonly used in Japanese cuisine). |
| Simmered beef tendon | 560 Yen | A dish of beef tendon stewed in soy sauce and miso. |
| Teppan-yaki(cooked on a griddle) | 1,510 Yen | Meals For 1A dish of meat, seafood, and vegetables grilled on an iron plate. |
| Japanese-style rolled omelet | 480 Yen | OneA dish of beaten egg mixed with 'dashi' stock and cooked while simultaneously wrapping. |
| Asahi Super Dry | 500 Yen | Medium Mug |
| Kirin Lager Beer | 530 Yen | Medium Bottle |
| Asahi Dry Zero | 380 Yen | Small Bottle |
| Guinness Extra Stout | 550 Yen | Small Bottle |
| saizyouturu | 430 Yen | Ichi-go (180ml) |
| Lemon Highball | 430 Yen | Glass |
| Lime Sour | 430 Yen | Glass |
| Peach Sour | 430 Yen | Glass |
| Grape Sour | 430 Yen | Glass |
| Green Apple Sour | 430 Yen | Glass |
| Calpico Highball | 430 Yen | Glass |
| Grapefruit Highball | 430 Yen | |
| Oolong Tea Highball | 430 Yen | Glass |
| Fresh Lemon Sour | 480 Yen | Medium Mug |
| Fresh Grapefruit Sour | 480 Yen | Medium Mug |
| Fuzzy Navel | 460 Yen | 334ml |
| Cassis and Orange | 460 Yen | Glass |
| Cassis and Grapefruit | 460 Yen | Glass |
| Cassis and Oolong | 460 Yen | Glass |
| Cassis and Soda | 460 Yen | Glass |
| Gin and Tonic | 460 Yen | Glass |
| Moscow Mule | 460 Yen | Glass |
| Salty Dog | 460 Yen | Glass |
| Flat Lemon Liqueur | 460 Yen | Glass |
| Mojito | 460 Yen | Glass |
| Kaga Umeshu | 560 Yen | Glass |
| Taketsuru Highball | 480 Yen | Glass |
| Red Wine | 430 Yen | Glass |
| Red Wine | 430 Yen | Glass |
| White Wine | 430 Yen | Glass |
| Kuro Kirishima | 430 Yen | Glass |
| Kuro Kirishima | 430 Yen | Glass |
| Asahi Super Dry | 340 Yen | Small Glass |
* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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