Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reservations must be made 3 business days in advance.
Other Important Point
Space is limited to 120 minutes during busy periods.
Menu Information
Premium grilled tongue seasoned with salt
Menu Info | Meat dish made using the tongue called "premium tongue", seasoned with salt and grilled. |
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Ingredients | Choice grade beef tongue |
Premium short ribs
Menu Info | Meat dish made using a cut from the ribs called "premium short ribs". |
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Ingredients | Beef boneless short ribs |
Premium skirt
Menu Info | Meat dish made using a cut from the diaphragm called "premium skirt". |
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Sirloin
Menu Info | Meat dish made using a cut from the rear back portion to the hip area called "Sirloin." |
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Ingredients | Beef sirloin |
Horumon (offal)
Menu Info | Meat dish made using cuts called "Horumon." |
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Caesar salad
Ingredients | Lettuce |
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Flavor | Caesar dressing |
Cooking | Mix/Blend |
Sangchu (Korean stem lettuce)
Ingredients | Korean lettuce |
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Cooking | Raw |
Reimen
Menu Info | Noodles made from buckwheat and others flour in cold broth topped with meat and vegetables. |
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Ingredients | Cold noodles (Korean style) |
Cooking | Boil, Chill |
Dessert
Rice
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. |
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Ingredients | Red pepper, Chinese cabbage, Garlic, Salted fish guts |
Flavor | Salt |
Cooking | Pickle |
* 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)