Detailed Course Contents
6,880 JPY Course (16 Items)
-
Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 05:00 - Time Limit: 120 Min
- Last Order: 15 Min before
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reservations must be made 1 business days in advance.
Order
Orders can be placed for a group of more than 4 guests.
Other Important Point
The All-You-Can-Drink menu is subject to change depending on stock and seasons.
Menu Information
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, Cucumber, Daikon radish |
| Flavor | Salt |
| Cooking | Pickle |
Namul (Korean seasoned vegetables or wild greens)
| Ingredients | Spinach, Carrot, Royal fern, Bean sprouts, Daikon radish |
|---|---|
| Flavor | Sesame oil |
| Cooking | Dress |
Japchae
| Menu Info | Boiled bean-starch vermicelli, thinly-sliced beef and vegetables seasoned with sesame oil, etc. and stir-fried. |
|---|---|
| Ingredients | Beef, Spinach, Ginger, Carrot, Garlic, Bean-starch vermicelli |
| Flavor | Sesame oil, Oyster sauce |
| Cooking | Stir-fry |
Korean-style salad
| Ingredients | Cucumber, Scallion/Green onion/Leek, Korean lettuce, Gim |
|---|---|
| Flavor | Sesame oil |
| Cooking | Mix/Blend |
Premium grilled tongue seasoned with salt
| Menu Info | Meat dish made using the tongue called "premium tongue", seasoned with salt and grilled. |
|---|---|
| Ingredients | Beef tongue |
Tontoro (pork neck)
| Menu Info | Pork dish made using meat cut from the neck called "Toro." |
|---|---|
| Ingredients | Fatty pork |
| Cooking | Bake/Roast |
Harami (skirt)
| Ingredients | Beef skirt |
|---|
Beef loin
| Menu Info | Beef dish made using a cut from the back called "Rosu." |
|---|---|
| Ingredients | Beef loin |
| Cooking | Bake/Roast |
Liver
| Menu Info | A dish of grilled liver on a skewer. |
|---|---|
| Ingredients | Beef liver, Chicken liver |
| Cooking | Bake/Roast |
Mino (rumen/first stomach chamber)
| Ingredients | Beef mountain chain tripe |
|---|
Horumon (offal)
| Menu Info | Meat dish made using cuts called "Horumon." |
|---|---|
| Cooking | Bake/Roast |
Ika(squid)
| Ingredients | Squid |
|---|---|
| Cooking | Bake/Roast |
Scallops
| Ingredients | Scallop |
|---|---|
| Cooking | Bake/Roast |
Chicken rice soup
| Menu Info | A dish of rice and chicken boiled in a large amount of 'dashi' stock until soft. |
|---|---|
| Ingredients | Chicken, Rice, Hen's egg |
| Cooking | Simmer |
Almond jelly
| Ingredients | Apricot kernel, Fresh cream, Milk, Gelatin |
|---|---|
| Cooking | Harden/Congeal |
All-You-Can-Drink
All-You-Can-Drink
Beer / Whiskey / Shochu Highball, Sour / Japanese Sake / Shochu (Distilled spirits) / 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)