Detailed Course Contents
6,600 JPY Course (90 Items)
-
Offer period:
Year-round -
Menu Order Reception Time:
11:30 - 13:30
17:00 - 23:00 - Time Limit: 120 Min
- Last Order: 30 Min before
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Unavailable on days before public holidays.
Reservation
Reserve by 20:00 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 1 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.
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.
Excessive leftovers may incur additional charges.
Menu Information
Assorted Japanese Black Wagyu Yakiniku
| Ingredients | Japanese black wagyu, Beef loin, Beef plate, Beef skirt, Beef rib finger meat, Beef brisket, Beef tendon, Beef tongue, Choice grade beef tongue |
|---|---|
| Cooking | Charcoal-grilled |
Assorted offal
| Ingredients | Beef large intestine, Beef mountain chain tripe, Beef honeycomb tripe, Beef book tripe, Beef abomasum, Beef heart, Beef tendon |
|---|---|
| Cooking | Charcoal-grilled |
Assorted yakiniku chicken & pork
| Ingredients | Chicken thigh, Pork belly, Fatty pork |
|---|---|
| Cooking | Charcoal-grilled |
Grilled / sauteed vegetables
| Ingredients | Cabbage, Onion, Japanese yam, Japanese leek, Shiitake |
|---|
Seafood pajeon
| Ingredients | Seafood, Wheat flour |
|---|---|
| Flavor | Sesame oil |
| Cooking | Bake/Roast |
Dote-ni
| Menu Info | Beef tendon or pork offal cooked slowly in red miso broth. |
|---|---|
| Ingredients | Wagyu beef, Beef tendon |
| Flavor | Red miso |
| Cooking | Stew |
Kimchi
| Ingredients | Chinese cabbage |
|---|---|
| Flavor | Fish sauce, Red pepper |
| Cooking | Pickle |
Sangchu (Korean stem lettuce)
| Menu Info | Korean stem lettuce used to wrap roasted meat, etc., for consumption. |
|---|---|
| Ingredients | Korean lettuce |
| Cooking | Raw |
Vegetable salad
Soup
All-You-Can-Drink
All-You-Can-Drink A
Beer : 1 Type / Shochu Highball, Sour : 4 Type / Shochu (Distilled spirits) : 2 Type / Cocktails : 13 Type / Soft Drinks : 6 Type
All-You-Can-Drink B
Beer : 1 Type / Shochu Highball, Sour : 4 Type / Japanese Sake : 2 Type / Shochu (Distilled spirits) : 3 Type / Cocktails : 29 Type / Soft Drinks : 6 Type
All-You-Can-Drink C
Beer : 1 Type / Whiskey : 2 Type / Highball : 1 Type / Shochu Highball, Sour : 4 Type / Japanese Sake : 2 Type / Shochu (Distilled spirits) : 3 Type / Plum Wine : 2 Type / Cocktails : 28 Type / Wine : 2 Type / Soft Drinks : 6 Type
* 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)