Detailed Course Contents
9,900 JPY Course (100 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
Yakiniku (grilled meat)
| Ingredients | Beef tongue, Wagyu beef premium loin, Beef premium ribs, Beef skirt, Beef loin, Beef plate, Beef rib finger meat, Beef, Fatty pork, Choice grade beef tongue |
|---|---|
| Flavor | Salt, Sauce, Miso, Salt and green onion |
| 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 |
|---|---|
| Flavor | Salt, Sauce, Miso, Salt and green onion |
| Cooking | Charcoal-grilled |
Tartare
| Ingredients | Beef heart |
|---|---|
| Flavor | Sauce, Salt |
| Cooking | Raw |
Edible raw heart
| Ingredients | Beef heart |
|---|---|
| Cooking | Raw |
Korean seaweed
| Ingredients | Gim |
|---|
Dote-ni with beef sinew
| Menu Info | Beef sinew cooked slowly in red miso broth from Nagoya. |
|---|---|
| Ingredients | Beef tendon |
| Flavor | Red miso |
| Cooking | Stew |
Sangchu (Korean stem lettuce)
| Menu Info | Korean stem lettuce used to wrap roasted meat, etc., for consumption. |
|---|---|
| Ingredients | Korean lettuce |
| Cooking | Raw |
Seafood pajeon
Egg soup
Wakame seaweed soup
| Ingredients | Wakame |
|---|---|
| Cooking | Simmer |
Kimchi
| Ingredients | Chinese cabbage |
|---|---|
| Flavor | Fish sauce, Red pepper |
| Cooking | Pickle |
Namul (Korean seasoned vegetables or wild greens)
| Ingredients | Bean sprouts, Royal fern, Spinach |
|---|
All-you-can-eat grilled vegetables
| Ingredients | Cabbage, Onion, Japanese yam, Scallion/Green onion/Leek, Shiitake, Green pepper |
|---|---|
| Cooking | Charcoal-grilled |
Rice
Stone grilled bibimbap
Reimen
| Menu Info | Noodles made from buckwheat and others flour in cold broth topped with meat and vegetables. |
|---|---|
| Ingredients | Cold noodles (Korean style) |
| Cooking | Boil, Chill |
Vegetable salad
Dessert
All-You-Can-Drink
All-You-Can-Drink
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)