Detailed Course Contents
7,700 JPY Course
プラチナコース
Recommend
-
Offer period:
29/Oct/2019 ~ -
Menu Order Reception Time:
17:00 - 22:30
11:00 - 13:00
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 17:00 1 days ahead.
Order
Orders can be placed for a group size of 2 to 54 guests only.
Menu Information
ZENIBAキムチ
Kimchi
| Ingredients | Garlic chives, Chinese cabbage, Garlic |
|---|---|
| Flavor | Fish sauce, Red pepper |
| Cooking | Pickle |
ピーナム
Pickles
| Menu Info | A type of food in which ingredients are marinated in seasonings (salt, rice bran, vinegar, miso, soy sauce etc.). |
|---|---|
| Ingredients | Cucumber, Daikon radish |
| Cooking | Pickle |
季節のナムル
Namul (Korean seasoned vegetables or wild greens)
| Menu Info | Boiled vegetables or wild greens seasoned with sesame oil and salt, etc. |
|---|---|
| Ingredients | Garland chrysanthemum, Spinach, Carrot |
| Flavor | Sesame oil |
| Cooking | Dress |
グリーンサラダ
Green salad
| Ingredients | Tomato, Lettuce |
|---|---|
| Cooking | Mix/Blend |
輝くユッケ
Tartare
| Menu Info | Fresh, finely minced meat mixed with various spices and seasonings, topped with a fresh egg yolk. |
|---|---|
| Ingredients | Scallion/Green onion/Leek, Egg yolk, Pine nut |
| Flavor | Gochujang |
| Cooking | Mix/Blend |
和牛の握り
Wagyu beef nigiri sushi
| Menu Info | Vinegared rice made into bite sizes, topped with thinly sliced Wagyu beef loin. |
|---|---|
| Ingredients | Wagyu beef, Rice |
| Flavor | Vinegar |
| Cooking | Cut |
肉塊
Meat cuisine
サーロ炙り
Sirloin
| Menu Info | Meat dish made using a cut from the rear back portion to the hip area called "Sirloin." |
|---|---|
| Ingredients | Beef sirloin |
| Cooking | Seared |
Mt.FUJIタン
Tongue
| Menu Info | Meat dish made using the tongue called "Tan." |
|---|---|
| Ingredients | Beef tongue |
| Cooking | Bake/Roast |
特選牛２種
Selected beef
| Menu Info | Meat dish made using high-quality beef. |
|---|---|
| Ingredients | Beef |
特選豚２種
Assorted pork 2kind(s)
| Menu Info | An assortment of several different pork meat parts. |
|---|---|
| Ingredients | Pork |
| Cooking | Bake/Roast |
厚切ハラミ
Harami (skirt)
| Menu Info | Meat dish made using a cut from the diaphragm called "Harami". |
|---|---|
| Cooking | Bake/Roast |
テールスープ
Tail soup
| Menu Info | Soup dish stewed using a cut from the tail called "Tail." |
|---|---|
| Ingredients | Beef tail, Scallion/Green onion/Leek |
| Cooking | Simmer |
* 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)