Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reservations may be cancelled for late arrivals over 30 minutes.
Even when guests arrive late, the ending time for the reservation remains unchanged.
Order
Orders can be placed for a group size of 2 to 30 guests only.
Menu Information
Assorted appetizers, 3 kinds
Menu Info | Platter of 3 kinds of appetizers. |
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Assorted yakiniku, 2 types
Menu Info | An assortment of 2 kinds of yakiniku meat. |
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Ingredients | Beef tongue, Fatty pork |
Flavor | Sauce for grilled meat |
Cooking | Bake/Roast |
Extra premium loin
Menu Info | Meat dish made using a cut from the back called "extra premium loin." |
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Extra premium short ribs
Menu Info | Meat dish made using meat cut from the ribs called "extra premium short ribs." |
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Wagyu beef ribeye
Menu Info | A dish made with wagyu beef ribeye (back meat). |
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Ingredients | Beef loin, Wagyu beef |
Wagyu beef kalbi
Menu Info | A meat dish prepared by using Wagyu kalbi (short rib area). |
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Ingredients | Beef boneless short ribs, Wagyu beef |
Assorted offal
Menu Info | Platter of several various cuts of offal called "Horumon." |
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Grilled sausage
Ingredients | Sausage |
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Cooking | Bake/Roast |
Grilled vegetables
Menu Info | A dish of vegetables grilled in a frypan, oven, or on a grill. |
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Cooking | Bake/Roast |
Seafood pajeon
Menu Info | A Korean dish of finely chopped shrimp and squid mixed into flour dissolved in water, then cooked in thin layers. |
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Ingredients | Hen's egg, Wheat flour, Rice flour |
Flavor | Sesame oil |
Cooking | Bake/Roast |
Rice
Dessert
* 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)