Furaipan

At Furaipan, there is a choice of sauces and main dishes across the Western-style menu. The hamburg steak comes with either demi-glace sauce or grated-daikon ponzu; the beef cutlet is listed with demi-glace, while the chicken cutlet can be ordered with demi-glace or grated-daikon ponzu. Some diners have singled out the sauces served with the pork and beef cutlets. For a more substantial meat dish, there is also beef fillet steak or sautéed pork.

The fried options range from shrimp cream croquettes, fried shrimp and fried white fish to pike conger, which is available fried, in nanban style or as tempura. One diner praised the pike conger tempura, and the menu also lists a version served with plum sauce. A seasonal winter oyster tempura with grated daikon is another option, so the selection can vary with the time of year.

Rice choices extend beyond plain rice to sansho rice, Kyoto-style ochazuke, grilled-meat rice and fluffy egg rice. One diner was especially enthusiastic about the egg rice, making the rice dishes worth considering in their own right, as well as alongside a Western-style main. Small plates include lightly fried Manganji peppers and fried eggplant with dashi. They can also make a good match for beer, red wine or the recommended chilled sake.

Some set courses include a starter and soup, a main dish, rice or bread, dessert, and coffee or tea. That makes the menu suitable for anything from a straightforward main-and-rice meal to a dinner that runs from starter to dessert. Reservations are also available for dinner.