Detailed Course Contents
8,778 JPY Course (17 Items)
-
Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 22:00 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 15:00 1 days ahead.
Reservations may be cancelled for late arrivals over 30 minutes.
Depending on store circumstances, reservations may be cancelled for late arrivals.
Even when guests arrive late, the ending time for the reservation remains unchanged.
Order
Orders can be placed for a group of more than 2 guests.
All guests are required to reserve the same course.
Please order the same course per group.
Other Important Point
The All-You-Can-Drink menu is subject to change depending on stock and seasons.
Bringing your own food and drinks into the store is strictly prohibited.
Taking away uneaten food and leftovers is prohibited.
Menu Information
Kimchi
| Ingredients | Garlic chives, Chinese cabbage, Garlic |
|---|---|
| Flavor | Fish sauce, Red pepper |
| Cooking | Pickle |
Seared wagyu beef
| Menu Info | A dish of wagyu beef seared on the surface and served with soy sauce and condiments, etc. |
|---|---|
| Ingredients | Wagyu beef |
| Cooking | Bake/Roast |
Assorted namul
| Menu Info | Platter of vegetables, such as bean sprouts, boiled and seasoned with sesame oil and salt. |
|---|---|
| Ingredients | Bean sprouts |
| Flavor | Salt, Sesame oil |
Beef nigiri sushi
| Menu Info | Sushi rice topped with thinly-sliced beef and hand-pressed into nigiri sushi. |
|---|---|
| Ingredients | Beef sirloin, Vinegared rice |
| Cooking | Cut |
Thickly sliced salted tongue
| Menu Info | Thickly-sliced tongue flavored with salt. |
|---|---|
| Ingredients | Beef tongue |
| Flavor | Lemon juice |
| Cooking | Bake/Roast |
Hatsu (heart)
| Menu Info | Meat dish made using a cut from the heart called "Hatsu." |
|---|---|
| Cooking | Bake/Roast |
Premium liver
| Menu Info | A meat dish prepared with high-grade liver. |
|---|---|
| Cooking | Bake/Roast |
Lean meat
| Menu Info | A meat dish prepared from lean meat. |
|---|
Lean meat
| Menu Info | A meat dish prepared from lean meat. |
|---|
Premium skirt
| Menu Info | Meat dish made using a cut from the diaphragm called "premium skirt". |
|---|
Green salad
| Ingredients | Tomato, Lettuce |
|---|---|
| Cooking | Mix/Blend |
Wagyu beef yakishabu
| Menu Info | Thinly sliced Wagyu beef lightly grilled and eaten with dipping sauces such as ponzu. |
|---|---|
| Ingredients | Beef spencer roll, Egg yolk |
| Flavor | Sukiyaki sauce |
| Cooking | Bake/Roast |
Wagyu beef chuck flap
| Menu Info | A meat dish prepared by using Wagyu beef chuck flap (a cut from the shoulder). |
|---|---|
| Ingredients | Wagyu beef, Processed vegetable |
| Flavor | Sesame sauce |
| Cooking | Bake/Roast |
Premium wagyu fillet
| Menu Info | High grade Wagyu beef fillet, a cut from the rear leg. |
|---|---|
| Ingredients | Beef fillet, Wagyu beef |
| Cooking | Bake/Roast |
Wagyu beef sirloin
| Menu Info | A meat dish prepared by using Wagyu sirloin (meat from the back to the loin). |
|---|---|
| Ingredients | Beef sirloin, Wagyu beef |
Reimen
| Menu Info | Noodles made from buckwheat and others flour in cold broth topped with meat and vegetables. |
|---|---|
| Ingredients | Cold noodles (Korean style) |
| Cooking | Boil, Chill |
Dessert of the day
| Menu Info | Dessert that changes every day. |
|---|
* Ingredients listed are representative and may not include everything in the dish.Additional ingredients may be used. Depending on season and availability, ingredients may change.
* Photos shown are for illustration purpose only.
* Price per person
* The price is in Japanese Yen (JPY)
Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)