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1 16 OISHII -The Delight of Japanese Food 15:
2 16 A.G.KAWAMURA PR PR PR
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5 ( ( 16 4
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9 16 Lightly roasted wagyu beef sushi with sea salt, black pepper, and fresh wasabi () Wild madai and somen noodle shabu-shabu with crispy sakura shrimp () Grilled Hokkaido edamame Matcha truffles with white chocolate ganache, dusted with matcha powder 8
10 16 Wagyu beef sukiyaki () Madai sashimi dusted with matcha and sea salt Madai over rice Kuro-goma udon with grated nagaimo () Edamame 9
11 16 10
12 16 11
13 16 A.G.
14 16 13
15 16 14
16 16 15
17 16 16
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19 16 18
20 16 19
21 16 20
SG-D01
FOOD AND DRINK MENU OPEN 17:00 CLOSE 24:30 -LAST ORDER 23:30- A service charge(100yen) will be added to the total amount of your bill. SEATIME BLD 2F 15 MINATO CHATAN OKINAWA 8 926 2755 Please tell us
17 17 17 17 11 21 28 1 24 12 36 2,000 2 22 11 3.67 3.38 22 2.97 21 10 1.7 1.12 22 10 13 2.75 11 10 15 24 10 12 14 3 17 17 2006 4 17 10 24 12 17 5 15 17 17 11 40 6 17 40 17 11 7 24 17 24 17 8 40 17 17 9
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,337 37 35 0,349,09 35 55 988 3 0 0 3,387 7 90 0,369,46 5 57 5 0 90 38 8,369 3 4 5 6 7 8 9 0 3 4 5 6 7 8 9 0 3 4 5 6 8 9 30 3 3 5,400 7,00 9,000 0,800,600 4,400 6,00 8,000 9,800,600 3,400 5,00 7,000 8,800
,877 61,524 33, ,292, ,653 57,601 95,188 2,416 1,767,
02 02 02 180,771 07 02 01 1,377 07 02 02 1,051,703 07 02 05 220,099 07 03 01 926,597 08 02 04 1,877,566 08 04 02 2,973,603 08 05 03 672,950 10 06 03 778,433 10 06 04 735,789 10 06 06 225,392 10 06 07 365,442
PowerPoint Presentation
2 9/ 3 3 9/ 9 4 5 , PR () 6 ,,, (11) 7 PR 8 9 10 11 TEL. 106 8/131512/291/3 TEL. 107 12/291/3 12 http://www.f-turn.jp/ 13 21 4 21 14 200910 U 200911 U 200911 20102 15 20102 PR 20103 20103 16 20103 20104
dinner_yaesu_1P
GRAND MENU Course Menu 3,500 5,150 8,200 A. B. A. B. A. B. C. A. B. C. A. B. A. B. A. B. Vegetables Cold Appetizers 1. Fried meat dumplings 7. 8. Assted cold appetizers Three kinds of cold appetizers 4,220
鈴 Suzu 燻 し 蛍 烏 賊 黄 身 酢 添 え アスパラ 焼 き 浸 し いくら 蚕 豆 Smoked Firefly Squid, Egg Yolk, Vinegar Roasted Asparagus, Salmon Roe, Broad Bean 桜 餅 揚 げ 油 目 菜 の 花 黄
花 伊 吹 Hanaibuki 先 附 笹 身 と 菜 の 花 の 辛 子 和 え 花 弁 百 合 根 煎 り 胡 麻 Chicken Breast, Nanohana Flower, Lily Bulb, Sesame 鮪 湯 引 き 八 代 海 苔 醤 油 ドレッシング Tuna, Seaweed, Soy Sauce Dressing 皿 盛 口 取 り 八 寸 中 巻 き 玉 子 焼 き 魚
Dinning Dinner Menu 17
Omakase Kaiseki Dinners 懐石 KOCHO (4 courses) Kocho sake pairing (three) $20 胡蝶 83 chawan-mushi 茶碗むし velvety smooth savory steamed egg broth with, shrimp, scallop and chicken yakimono 銀だら西京焼き yuan marinated
ALaCarte_Nov2017
How to cook a nd ea t Ya kiniku. Yakiniku (authentic Japanese BBQ) is a cooking style in which fresh, seasoned ingredients such as meat, seafood and vegetables are placed on a mesh and grilled over a direct
Cymbidium 大 花 惠 蘭 しんびじうむ Deep-fried pork and seasonal vegetables with Hong Kong sweet vinegar 豚 角 煮 の 揚 げ 物 香 港 甘 酢 で 香 り 豊 かに 季 節 野 菜 のサラダを 添 えて Supe
Vanda 萬 代 蘭 ばんだ Deep-fried pork and seasonal vegetables with Hong Kong sweet vinegar 豚 角 煮 の 揚 げ 物 香 港 甘 酢 で 香 り 豊 かに 季 節 野 菜 のサラダを 添 えて Soy sauce Potage soup with sea cucumber なまこ 入 り 醤 油 とろみスープ Stir-fried
Lunch Menu Festival of the Senses Authentic and innovative Japanese dishes
The Real Kobe Experience 100g - 125 Kobe beef refers to cuts taken from the Tajima strain of Wagyu cattle raised in Hyogo Prefecture (Japan). Only the chosen few that satisfy the specific quality criteria
1_dinner_for_web
S ASHIMI S C Chef s selection of sashimi 70.00 Chef s special selection 7 selection of sashimi S 7 55.00 Chef s selection 3 pieces each 5 selection of sashimi S 5 38.00 Chef s selection 3 pieces each 3
F-03E
ARROWS Kiss F-03E F-03E F-03E with 1 2 Items F-03E with Special Model Items Contents 3 4 Powder Mint Innocent White Blush Pink 5 6 7 8 9 10 11 12 13 14 15 16 18 17 19 20 21 22 23 24 25 26 F-03E 27 28 29
GENJI MENU 2015
LUNCH MONDAY - SATURDAY: 12NOON - 2.30PM SUNDAY BUFFET: 11.30AM - 2.30PM DINNER MONDAY - SUNDAY: 6.30PM - 10.30PM SATURDAY BUFFET: 6.00PM - 10.30PM 11 6 30 10 30 6 00 10 30 GENJI SPECIALS SHOKADO BENTO
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Soba-ya Lunch Menu * 20% gratuity will be added to parties of six or more. 温かい蕎麦 うどん Hot Homemade Soba or Udon 長野県安曇野の更科粉を使用致しております * Including Inari Sushi * いなり付き 野菜 YASAI たぬき TANUKI とろろ TORORO きつね Mixed
UMI GRAND MENU_APP NEW 17-05-2015
Contains: (V) vegetarian (W) Wheat (N) Nuts (S) Shell Fish (H) Healthy (A) Alcohol APPETIZER EDAMAME (V) (H) 28 枝豆 Salted or spicy INGEN GOMAAE (V) (H) 隠元胡麻和え 30 Kenya beans, roasted sesame, sweet sesame
(0 5 ) 11 Tel:251152 (0 5 ) 610 Tel:239646 (0 2 ) 22 Tel:354152 (0 2 ) 303 Tel:312000 (2 5 ) 218 Tel:310335 (0 2 ) 215 Tel:317788 (0 5 ) (0 5 ) Tel:382128 (0 5 ) 916 Tel:320510 (1 5 ) 410 Tel:225725 5-15
LUNCH SET MENU All Bento Sets are accompanied with Chef s Selection Maki or Japanese Niigata rice, Salad, Tempura Mori, Kobachi, Miso Soup and Green T
Sen of Japan is a casual dining Japanese restaurant and bar with an intimate setting with spectacular views of the Singapore skyline. Our dishes are designed by Chef Nakano Hiromi, who used to head the
報告書
1 2 3 4 5 6 7 or 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 2.65 2.45 2.31 2.30 2.29 1.95 1.79 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 60 55 60 75 25 23 6064 65 60 1015
2 94.3 91.3 5.1 7.5 0.0 0.0 0.1 0.5 0.6 0.1 0.1 0.4 21.4% 15.8% 14.8% 15.0% 16.0% 16.5% 0.5% 16.1% 15.2% 16.9% 15.7% 17.1% 18.6% 0.4% 21.4% 15.8% 14.8
15 7 8,000 15 4 1 0 5 15 4 2 15 10 1 15 4 1 6 11 4,500 3,500 16 26 35 27 34 16 2 19 16 2 24 16 3 15 1 2 94.3 91.3 5.1 7.5 0.0 0.0 0.1 0.5 0.6 0.1 0.1 0.4 21.4% 15.8% 14.8% 15.0% 16.0% 16.5% 0.5% 16.1%
新入_本文.smd
52 28 220 28 4 1 017-777-1511 2 2 8 2 9 8 9 47.2% 12.8% 11.5% 6.0% 4 2 (49.6%)(13.0%) (14.7%) (7.4%)(8.4%) (52.3%)(9.1%) (11.4%) (10.0%) 33.0% 23.4% 15.6% 9.6% (26.0%) (18.3%) (46.5%) (30.0%) (20.0%) 2
鉄 板 焼 コース 料 理 Teppanyaki Course 鐵 板 燒 套 餐 日 本 季 節 野 菜 コース ( 日 本 季 節 野 菜 套 餐 ) $380 Japanese Seasonal Vegetable Course 前 菜 サラダ 日 本 豆 腐 季 節 野 菜 五 種 焼 飯
懐 石 料 理 Kaiseki Course 會 席 套 餐 料 理 長 おまかせ 懐 石 ( 廚 師 精 選 會 席 套 餐 ) 880 up Chef's Recommendation Kaiseki Course ベジタリアン 懐 石 ( 素 菜 會 席 套 餐 ) $400 Vegetarian Kaiseki Course 先 付 向 付 吸 物 椀 強 肴 野 菜 寿 司 食 事 甘 味
大学等における社会人の受け入れ状況調査
1 1 2 3 4 - - - - - - 6 8 6 2001 30 7 6 3 30 8 6 1 4 3,6,9,12 4 1 1 E 1 3 13 15 4 3 1 ( ) 8. 6 14 8 6 2002 8 8 3 7 60 1 4 4 32 100 12
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21 1 28 () 21 2 10 () 2,000 814 40.7% 65 4 2 30.61 19.23 19.0 7074 105 12.9% 75 121 14.9% 6569 107 13.1% 4 0.5% 6064 99 12.2% 19 0 0.0% 2029 36 4.4% 5559 67 8.2% 3039 107 13.1% 4049 102 12.5% 5054 66 8.1%
( ) () ( ) 12/6
( ) () ( ) 12/6 ( ) 21 20 167 167 25 25 36.08 36.65 0.57 52 73 51 99 142 36.65 138 36.08 2500 99 5000 99 51 158 51 51 52 52 73 110 158 165 165 99 166 48.04 138 36.08 28 11.96 PR 51 52 158 99 52 51 73 52
雲海 グランドメニュー
2016.9 おすすめ 嵐 山 ~ 爽 涼 ~ ARASHIYAMA 13,000 紫 雲 SHIUN 嵐 山 ARASHIYAMA 東 山 HIGASHIYAMA 17,000 13,000 8,500 おすすめ 弁 当 松 花 堂 弁 当 国 内 産 特 選 鰻 重 箱 SELECTED JAPANESE FARMED EEL SHOKADO 5,500 5,500 天 然 鰻 重 箱 WILD
PR
1-4 29 1-13 41 1-23 43 1-39 29 PR 1-42 28 1-46 52 1-49 47 1-51 40 1-64 52 1-66 58 1-72 28 1-74 48 1-81 29 1-93 27 1-95 30 1-97 39 1-98 40 1-100 34 2-1 41 2-5 47 2-105 38 2-108 44 2-110 55 2-111 44 2-114
Tomo menu (Espanade) rev3
OTHERS その他 241 Oshinko Moriawase $8.50 Assorted pickles M E N U 242 Kimchee $7.00 Spicy Korean pickled Chinese cabbage What is Izakaya? DESSERT デザート The origins of izakaya are the traditional pubs in old
ENTRÉES EDAMAME 枝豆 Fèves de soja / Soybeans 6 BUTA MUSHI PAN 焼き豚と蒸しパン 2 pains vapeur au porc bbq 10 2 bbq pork steamed buns KOLLOKÉ MUSHI PAN コロッケ蒸しパン
ENTRÉES EDAMAME 枝豆 Fèves de soja / Soybeans 6 BUTA MUSHI PAN 焼き豚と蒸しパン 2 pains vapeur au porc bbq 10 2 bbq pork steamed buns KOLLOKÉ MUSHI PAN コロッケ蒸しパン 2 pains vapeur avec croquette de curry 10 2 curry
前菜 STARTERS 揚げじゃこきゆうり AGE-JAKO KYURI 190 Crispy baby ice fish, cucumber, sesame soy sauce エイヒレ EIHIRE 280 Roasted sting ray fin, chili mayonnaise 明太子
OMAKASE MENU CHEF SIGNATURE TASTING MENU Created daily with the finest imported seafood from the most renowned regions in Japan, Hokkaido and Kyushu デラックスおまかせ DELUXE OMAKASE Appetizer Today s finest selection
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9 8 29 () 9 8 29 () 9 11 30 () 10 2 14 () 3 10 7 24 () 10 10 9 () 10 8 2 10 11 14 () 10 12 25 () 40 50 100 1953 11 2 26 11 11 3 29 11 6 10 11 1 12 15 2 3 12 12 10 6 12 4 8 5 55 60 100 100 2 25 15 7 29
DINNER
Tapas 1,800 Assorted Uncured Ham 1,800 Assorted Forage Tapas 1,600 Soft Shell Crab (Egg, Milk, Wheat, Crab, Sour Cream, Sweet Chilie Sauce, Lime, Kale, Cilantro, Salt) 1,800 Crab Cake (Egg, Milk, Breadcrumbs,
1
C est Bon 澳洲頂級和牛午間套餐 AUSTRALIA WAGYU LUNCH SET 低溫熟成鮭魚白蘆筍檸檬醬 澳洲 A9+ 和牛季節時蔬馬德拉醬汁 Australia Wagyu Beef A9+ Seasonal Vegetable Madeira Sauce 每位 NT$3,080/ per person 1 名様 C est Bon 午間套餐 LUNCH SET 馬鈴薯濃湯土魠魚烏魚子
四 季 禪 招 牌 自 家 製 烏 冬 麵 Shiki-Zen Signature Udon 四 季 禅 おすすめうどん 北 海 道 帝 王 蟹, 大 蜆 自 家 製 烏 冬 ( 熱 ) $198 Home Made Udon with Hokkaido King Crab and Clams (H
四 季 禪 自 家 製 烏 冬 四 季 禅 の 自 家 製 こだわり 麺 我 們 的 烏 冬 麵 經 過 精 心 挑 選, 採 用 100% 香 川 縣 麵 粉 及 天 然 海 鹽, 用 特 制 配 方 經 過 兩 次 總 共 16 小 時 的 熟 成, 以 及 配 用 特 殊 軟 水 過 濾 器 結 合 整 理, 令 到 麵 團 味 道 豐 富, 麵 條 富 有 彈 性 及 口 感 柔 軟, 請
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Befriend the Sea Befriend the Sea 1 2 3 4 5 2 3 6 7 4 8 9 5 10 11 6 12 13 14 15 7 16 17 8 9 18 19 20 21 10 11 22 23 12 24 25 27 26 13 28 29 14 15 30 31 32 33 16 34 35 17 18 36 37 19 38 39 20 40 41 42 43
Microsoft PowerPoint 年07月コースメニュー.ppt [互換モード]
1,200 円コース 季節の食材とイタリアを感じるリーズナブルなコースとなります 鹿児島県産鰻のフリッタータ Frittata of KAGOSHIMA Eel 枝豆とクリームチーズのサラダ Salad of Green Soybeans and Cream Cheese 彩り野菜のバーニャカウダ Bagna Cauda of Colorful Vegetables Pizza( ピッツァ ) 3
酢物 Vinegared Dish 酢物 酢物海蜇 Vinegared Jelly Fish 海月酢 沖縄水雲海草 Okinawa vinegared MOZUKU seaweed 沖縄産もずく酢 季節素菜沙拉 ( 木瓜 甘筍 芝麻汁 ) Seasonal Vegetables Salad (Pap
菜單 A la Carte 一品物 小食 Appetizer 酒肴 日本枝豆 Edamame, Boiled green bean with salt 日本枝豆 長崎烏魚子 Dried Grey Mullet Roe 長崎産本からすみ 鹹菜拼盤 Assorted Japanese Pickles 漬け盛り 西紅柿釀烏魚子 Tomato stuffed with Grey Mullet Roe 黄金トマト
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Karin - Dinner Menu
Dinner Course SHOUKAKOU 1 Person 12,500 Seasonal six 'chill and grill' appretizers. Sautéed Sakhalin surf clams, scallops and vegetables, yuzu flavor. Steamed Shàngtāng soup with swallow's nest. Karin's
SHUKOU KISHU UMEBOSHI Pickled Plum " Umeboshi " 6.00 ABURI MENTAIKO Spicy Cod Fish Roe Lightly Broiled (*) IKA SHIOKARA Sliced Raw Squid Cured in Salt
W E L C O M E T O O U R W O R L D O F S A K E S i n c e 1 9 9 6 C e l e b r a t i n g 2 0 Ye a r s SHUKOU KISHU UMEBOSHI Pickled Plum " Umeboshi " 6.00 ABURI MENTAIKO Spicy Cod Fish Roe Lightly Broiled
Kuu japanese restaurant Indulge in legendary Japanese service. Our enticing display kitchen highlights the culinary team s international talent under
Kuu japanese restaurant Indulge in legendary Japanese service. Our enticing display kitchen highlights the culinary team s international talent under the guidance of a professional Chef who will assist
巻物
和 コース Wa Course 小 鉢 前 菜 Appetizer お 造 り 二 色 刺 身 Two Kinds of Raw Fish 天 婦 羅 天 婦 羅 Assorted Tempura 牛 肉 網 焼 網 焼 牛 肉 Beef Amiyaki 御 飯 白 飯 Steamed Rice 味 噌 汁 麵 豉 湯 Miso Soup 香 の 物 鹹 菜 Pickles 一 人 前 (for 1
Dinner Menu Festival of the Senses Authentic and innovative Japanese dishes
The Real Kobe Experience 100g - 125 Kobe beef refers to cuts taken from the Tajima strain of Wagyu cattle raised in Hyogo Prefecture (Japan). Only the chosen few that satisfy the specific quality criteria
10 2 2 10 6.5 78 1 65 / 30 / - 2 -
- 1 - 10 2 2 10 6.5 78 1 65 / 30 / - 2 - 3 3 30 8 4 8 6 11 14 45 14 7 8 1-3 - 4 1 () 20 4 9 4 9 3 9 4 PR 4 3-4 - - 5 - PR 15 4 PR 7 8 4 9 10-6 - 9 10 9 10 4 9 10 3 9 10 9 9 9 10 PR 1-7 - PR - 8 - 30 100-9
NY Italian Buffet & Dinner Course Pasta Home-made Chitarra, dressed with Pork Cheek and White Kidney Beans Ragout Gnocci Napoletana, Fresh Tomato, Moz
NY Italian Buffet & Pasta Course Pasta Home-made Chitarra, dressed with Pork Cheek and White Kidney Beans Ragout Gnocci Napoletana, Fresh Tomato, Mozzarella and Basil Bolognaise Tesoro di Campagna, Beef
Japanese Paper Wok (no Spicy or Spicy) (Main Ingredients: Ribeye Beef, King Prawn, Tofu, Spinach, Enoki Mushroom) 日 式 紙 火 鍋 ( 可 選 辣 或 不 辣 ) New Normal
Japanese Soft Drink and Dessert Iced / Hot Maccha 冰 / 熱 抹 茶 2.95 Iced Coffee 冰 咖 啡 2.70 Green Tea Ice Cream 綠 茶 冰 淇 淋 3.95 Sesame Ice Cream 黑 芝 麻 冰 淇 淋 3.95 Yukimi Daifuku 糯 米 糍 雪 糕 4.95 Dorayaki 豆 沙 餅
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Qualità Herb Tomato Mozzarella Cheese Ingredients All prices are subject to a 10% service charge.
Grand Chef Salvatore Cuomo For your time with fine wine and cuisine All prices are subject to a 10% service charge. Qualità Herb Tomato Mozzarella Cheese Ingredients All prices are subject to a 10% service
Microsoft Word - ChankoDiningFUJIYAMA.Intro.doc
Concepts of Chanko Dining FUJIYAMA Chanko Dining FUJIYAMA has been serving healthy Chankonabe Hot Pots to our customer since 2007. We offer quality hot pot with variety of menu including, Nomi-hodai Chankonabe
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2006 10,634,000 2007 532,000 / / A 07 75 B 07 200 C 07 400 D 07 150 E 07 100 F 07 100 G 07 400 AG 1,525 /30 12 0.97532,530 10,634,000 06 532,000 11,166,000 06 (i) 11,166,000 20082012 CO2 92.0 CO2 92.0
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寿司 アラカルト Sushi a la Carte 巻き物 Roll にぎり Nigiri 50 鰻 Unagi 51 イクラ Ikura 52 トロ Toro 53 甘エビ Amaebi 54 鮭 Sake 55 ハマチ Hamachi 56 イカ Ika 57 タコ Tako Aal Eel Lachslaichs Salmon roe 62 カリフォルニア巻 5.50 Euro 64 カッパ巻
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Maki sushi 巻き寿司 Sushirulla やすこ巻き Yasukon rulla (8 kpl) Lohi, katkarapu, kurkku, muna, salaatti Salmon, shrimp, cucumber, egg, lettice カリフォルニア巻き Califo
Sushi 寿司セット Sushilajitelma 花 Hana (8 kpl) Lohi, katkarapu, muna, maki-rulla Salmon, shrimp, egg, maki-roll 本雪 Yuki (10 kpl) Lohi, katkarapu, muna, inari, maki-rulla Salmon, shrimp, egg, inari, maki-roll
懐石料理 Kaiseki is formal Japanese cuisine, a combination of finely crafted dishes utilizing the rarest variety of ingredients of that particular season.
お客様へ この度は 白梅レストランにご来店頂き 誠にありがとうございます 日本料理の伝統の味をここニューヨークでお召し上がりいただける様 常に新しい調理法を取り入れ 旬の素材をふんだんに使って 美味しさ 憩いの空間をご用意しております 是非ご堪能下さい 料理長 佐藤幸弘 Dear Guest, Thank you very much for dining with us. We are proud
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Japanese Standards Association 2014 http://www.jsa.or.jp/kentei/qc/qc-top.asp
Napoli Pizza Rossa Margherita Tomato Sauce, Basil, Buffalo Mozzarella Marinara Tomoto sauce,basil,garlic,oregano,cherry Tomoto,and Semi dried Tomoto C
Appetizer Salvatore Cuomo & Bar Assorted Apetizer Assorted Ham Prosciutto and Mozzarella Tomato Bruschetta Marinated Octopus with Olive Marinated Seasonal Vegetables 150 200 Caprese Italian Fried Riceball
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3 2012.8 月 号 めぐみ 2012.8 月 号 めぐみ 2 5 2012.8 月 号 めぐみ 2012.8 月 号 めぐみ 4 7 2012.8 月 号 めぐみ 2012.8 月 号 めぐみ 6 2012.8 月 号 めぐみ 8 9 2012.8 月 号 めぐみ Beans Rice Rice Fruit 2012.8 月 号 めぐみ 10 11 2012.8 月 号 めぐみ 13 2012.8
瀬田唐橋景観検討について
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