Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reservations must be made 3 business days in advance.
Order
Orders can be placed for a group of more than 4 guests.
All guests are required to reserve the same course.
Menu Information
Assorted kimchi, 3 kinds
Menu Info | Platter of 3 kinds of vegetables pickled with salt, chili pepper, salt-cured seafood and garlic etc. |
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Ingredients | Kimchi |
Assorted namul
Menu Info | Platter of vegetables, such as bean sprouts, boiled and seasoned with sesame oil and salt. |
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Ingredients | Bean sprouts |
Flavor | Salt, Sesame oil |
Korean-style salad
Ingredients | Cucumber, Scallion/Green onion/Leek, Korean lettuce, Gim |
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Flavor | Sesame oil |
Cooking | Mix/Blend |
Simmered beef tendon
Menu Info | A dish of beef tendon stewed in soy sauce and miso. |
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Ingredients | Beef tendon |
Cooking | Simmer |
Beef tongue
Menu Info | Beef dish made using the tongue called "Tan." |
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Ingredients | Beef tongue |
Cooking | Bake/Roast |
Other yakiniku / organ meats
Ingredients | Pork boneless short ribs |
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Cooking | Bake/Roast |
Other yakiniku / organ meats
Ingredients | Chicken |
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Cooking | Bake/Roast |
Other yakiniku / organ meats
Ingredients | Beef boneless short ribs |
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Cooking | Bake/Roast |
Other yakiniku / organ meats
Ingredients | Beef skirt |
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Cooking | Bake/Roast |
Other yakiniku / organ meats
Ingredients | Beef loin |
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Cooking | Bake/Roast |
Rice
Ingredients | Rice |
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Dessert
* 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)