Detailed Course Contents
4,298 JPY Course (70 Items)
-
Offer period:
Year-round -
Menu Order Reception Time:
00:00 - 23:45 - Time Limit: 90 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 21:00 2 days ahead.
Reservations may be cancelled for late arrivals over 30 minutes.
Order
Orders can be placed for a group size of 3 to 50 guests only.
Menu Information
Kalbi (short ribs)
| Menu Info | Meat dish made using meat cut from the ribs called "Kalbi." |
|---|---|
| Ingredients | Beef boneless short ribs |
| Cooking | Bake/Roast |
Rib finger meat
| Menu Info | A dish of grilled seasoned rib finger meat (beef). |
|---|---|
| Ingredients | Beef rib finger meat |
| Cooking | Bake/Roast |
Bone-in kalbi (short ribs)
Kalbi (short ribs)
| Menu Info | Meat dish made using meat cut from the ribs called "Kalbi." |
|---|---|
| Ingredients | Beef boneless short ribs |
| Cooking | Bake/Roast |
Beef loin
| Menu Info | Beef dish made using a cut from the back called "Rosu." |
|---|---|
| Ingredients | Beef loin |
| Cooking | Bake/Roast |
Tan shio (salted tongue)
| Menu Info | Meat dish made using the tongue called "Tan," seasoned with salt. |
|---|---|
| Ingredients | Beef tongue |
| Flavor | Salt |
| Cooking | Bake/Roast |
Premium skirt
| Menu Info | Meat dish made using a cut from the diaphragm called "premium skirt". |
|---|
Pork tongue
| Menu Info | Pork dish made using the tongue called "Tan." |
|---|---|
| Ingredients | Pork |
| Cooking | Bake/Roast |
Pork short ribs
| Menu Info | Pork dish made using meat cut from the ribs called "Kalbi." |
|---|---|
| Ingredients | Pork boneless short ribs |
| Cooking | Bake/Roast |
Pork loin
| Menu Info | Pork dish made using a cut from the back called "Rosu." |
|---|---|
| Ingredients | Pork loin |
| Cooking | Bake/Roast |
Tontoro (pork neck)
| Menu Info | Pork dish made using meat cut from the neck called "Toro." |
|---|---|
| Ingredients | Fatty pork |
| Cooking | Bake/Roast |
Tori(chicken)
| Ingredients | Chicken thigh |
|---|---|
| Cooking | Bake/Roast |
Chicken cartilage (yakiniku)
| Menu Info | Grilled cartilage at the tip of chicken breast bone. |
|---|---|
| Ingredients | Chicken cartilage |
| Cooking | Bake/Roast |
Pork cartilage
| Menu Info | A dish of grilled pork cartilage. |
|---|---|
| Ingredients | Pork cartilage |
| Cooking | Bake/Roast |
Assorted offal
| Menu Info | Platter of several various cuts of offal called "Horumon." |
|---|
Horumon (offal)
| Menu Info | Meat dish made using cuts called "Horumon." |
|---|---|
| Cooking | Bake/Roast |
Marucho (small intestine)
| Menu Info | Meat dish made using a cut from the small intestines called "Marucho." |
|---|---|
| Cooking | Bake/Roast |
Liver
| Menu Info | A dish of grilled liver on a skewer. |
|---|---|
| Ingredients | Beef liver |
| Cooking | Bake/Roast |
Hatsu (heart)
| Menu Info | Meat dish made using a cut from the heart called "Hatsu." |
|---|---|
| Cooking | Bake/Roast |
Mino (rumen/first stomach chamber)
| Menu Info | Meat dish made using a cut from the stomach called "Mino." |
|---|---|
| Ingredients | Beef mountain chain tripe |
| Cooking | Bake/Roast |
All-You-Can-Drink
All-You-Can-Drink
Beer : 2 Type / Shochu Highball, Sour : 7 Type / Shochu (Distilled spirits) : 4 Type / Cocktails : 3 Type / Wine : 1 Type / Soft Drinks : 5 Type / Other Alcoholic Beverages : 3 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)