Detailed Course Contents
4,000 JPY Course
-
Offer period:
Year-round -
Menu Order Reception Time:
17:30 - 00:00 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 23:00 2 days ahead.
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 1 to 99 guests only.
All guests are required to reserve the same course.
Please order the same course per group.
Other Important Point
Last order for the all-you-can-drink option is one glass per person.
For All-You-Can-Drink plans, additional orders may be placed only after previously ordered drinks are finished.
Bringing your own food and drinks into the store is strictly prohibited.
Taking away uneaten food and leftovers is prohibited.
Menu Information
Appetizer
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 |
Salad
Tofu Salad
| Menu Info | A salad of tofu and vegetables. |
|---|---|
| Ingredients | Spinach, Tofu |
| Flavor | Sesame oil |
| Cooking | Cover/Add |
Meat Cuisine
Premium grilled tongue seasoned with salt
| Menu Info | Meat dish made using the tongue called "premium tongue", seasoned with salt and grilled. |
|---|
Kalbi (short ribs)
| Menu Info | Meat dish made using meat cut from the ribs called "Kalbi." |
|---|---|
| Ingredients | Beef boneless short ribs |
| Cooking | Bake/Roast |
Harami (skirt)
| Menu Info | Meat dish made using a cut from the diaphragm called "Harami". |
|---|---|
| Cooking | Bake/Roast |
Chicken neck yakiniku (grilled meat)
| Menu Info | A dish made using chicken neck meat. |
|---|---|
| Ingredients | Chicken neck |
| Cooking | Bake/Roast |
Grilled Dish
Samgyeopsal
| Menu Info | Thickly-sliced pork belly roasted on a hot plate and enjoyed with leafy greens and seasonings. |
|---|---|
| Ingredients | Pork belly, Vegetable |
| Flavor | Gochujang, Sesame oil, Red pepper |
| Cooking | Bake/Roast, Roll |
Small intestine
| Menu Info | Meat dish made using a cut from the small intestines called "Shocho". |
|---|---|
| Cooking | Bake/Roast |
Noodle
* Please select 1 dish from the menu below.
Mini reimen (cold noodles)
| Menu Info | Noodles made with buckwheat, etc. are placed in cold soup and topped with meat, vegetables, etc. Smaller than a regular serving. |
|---|---|
| Ingredients | Cold noodles (Korean style) |
| Cooking | Chill |
Bibimbap
| Menu Info | A Korean dish of rice topped with namul (seasoned vegetables or wild greens) and meat, Korean red chili paste, egg, etc. |
|---|---|
| Ingredients | Beef, Japanese mustard spinach, Carrot, Garlic, Rice, Egg yolk, Nori, Kimchi |
| Flavor | Sesame oil, Red pepper |
| Cooking | Mix/Blend |
Dessert
Dessert of the day
| Menu Info | Dessert that changes every day. |
|---|
All-You-Can-Drink
All-You-Can-Drink
Beer / Whiskey / Highball / Shochu Highball, Sour / Plum Wine / Wine / Soft Drinks
* 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)