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. |
|---|---|
| Ingredients | Choice grade beef tongue |
Premium short ribs
| Menu Info | Meat dish made using a cut from the ribs called "premium short ribs". |
|---|---|
| Ingredients | Beef boneless short ribs |
Premium skirt
| Menu Info | Meat dish made using a cut from the diaphragm called "premium skirt". |
|---|
Sirloin
| Menu Info | Meat dish made using a cut from the rear back portion to the hip area called "Sirloin." |
|---|---|
| Ingredients | Beef sirloin |
Horumon (offal)
| Menu Info | Meat dish made using cuts called "Horumon." |
|---|
Caesar salad
| Ingredients | Lettuce |
|---|---|
| Flavor | Caesar dressing |
| Cooking | Mix/Blend |
Sangchu (Korean stem lettuce)
| Ingredients | Korean lettuce |
|---|---|
| Cooking | Raw |
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 |
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. |
|---|---|
| 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)