Detailed Course Contents
7,500 JPY Course (16 Items)
-
Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 23:30 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Order
Orders can be placed for a group size of 4 to 30 guests only.
Menu Information
Assorted beef sashimi
| Menu Info | Platter of several kinds of thinly-sliced raw beef. |
|---|---|
| Cooking | Raw |
Tan shio (salted tongue)
| Menu Info | Meat dish made using the tongue called "Tan," seasoned with salt. |
|---|---|
| Ingredients | Beef tongue |
| Flavor | Salt |
| Cooking | Bake/Roast |
Beef loin
| Menu Info | Beef dish made using a cut from the back called "Rosu." |
|---|---|
| Ingredients | Beef loin |
| Cooking | Bake/Roast |
Kuri (beef foreleg)
| Menu Info | A beef dish made using meat from between the shoulder and upper foreleg called "Kuri". |
|---|
Ichibo (rump cap)
| Menu Info | Meat dish made using a cut from the rump called "Ichibo." |
|---|---|
| Ingredients | Beef rump cap |
| Cooking | Bake/Roast |
Rump
| Menu Info | Meat dish made using a cut from the lower back called "Rump." |
|---|---|
| Ingredients | Beef rump |
| Cooking | Bake/Roast |
Togarashi (beef scapula)
| Menu Info | A meat dish prepared using scapula of beef called "togarashi". |
|---|---|
| Ingredients | Beef |
| Cooking | Bake/Roast |
Wiener (for barbecue)
| Ingredients | Wiener |
|---|---|
| Cooking | Bake/Roast |
Tsuboduke kalbi yaki (marinated and grilled short ribs)
| Menu Info | Meat dish made using meat cut from the ribs called "Kalbi," marinated with sauce in a pot and grilled. |
|---|---|
| Ingredients | Beef boneless short ribs, Pork boneless short ribs |
| Cooking | Bake/Roast |
Premium skirt
| Menu Info | Meat dish made using a cut from the diaphragm called "premium skirt". |
|---|
Sagari (hanger steak)
| Menu Info | Meat dish made using a cut from the diaphragm called "Sagari." |
|---|---|
| Cooking | Bake/Roast |
Bean sprouts namul (Korean seasoned bean sprouts)
| Menu Info | Boiled bean sprouts seasoned with sesame oil and salt, etc. |
|---|---|
| Ingredients | Bean sprouts |
| Flavor | Sesame oil |
| Cooking | Dress |
Assorted kimchi
| Menu Info | Platter of various kinds of Kimchi made from vegetables, such as Chinese cabbage pickled with salt, chili, salt-cured seafood entrails and garlic etc. |
|---|---|
| Ingredients | Red pepper, Chinese cabbage, Garlic, Salted fish guts |
| Flavor | Salt |
| Cooking | Pickle |
Korean-style salad
| Menu Info | Bite-sized lettuce and vegetable salad seasoned with sesame oil and salt, etc. |
|---|---|
| Ingredients | Cucumber, Scallion/Green onion/Leek, Korean lettuce, Gim |
| Flavor | Sesame oil |
| Cooking | Mix/Blend |
Simmered beef tendon
| Menu Info | A dish of beef tendon stewed in soy sauce and miso. |
|---|---|
| Ingredients | Beef tendon |
| Cooking | Simmer |
Roasted pork with leeks
| Ingredients | Scallion/Green onion/Leek, Beef |
|---|---|
| Cooking | Simmer |
All-You-Can-Drink
All-You-Can-Drink
Beer / Shochu Highball, Sour / Wine
* 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)