Detailed Course Contents
11,000 JPY Course (16 Items)
10,000円（税抜）コース
Recommend
-
Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 21:00
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Order
Orders can be placed for a group of more than 2 guests.
Menu Information
キムチ盛り合わせ
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 |
ナムル4種
Assorted namul, 4 kinds
| Menu Info | Platter of 4 kinds of vegetables and wild vegetables boiled and seasoned with sesame oil, salt, and other condiments. |
|---|---|
| Flavor | Salt, Sesame oil |
| Cooking | Boil, Dress |
和牛握りの雲丹 キャビアのせ
Beef nigiri sushi topped with sea urchin
| Menu Info | Bite-sized lumps of vinegared rice topped with beef and sea urchin. |
|---|---|
| Ingredients | Beef, Sea urchin, Rice |
| Flavor | Vinegar |
ピリ辛ハチノス刺
Hachinosu (reticulum / second stomach chamber)
| Menu Info | Meat dish made using a cut from the stomach called "Hachinosu." |
|---|
チョレギサラダ
Korean-style salad
| Menu Info | Bite-sized lettuce and vegetable salad seasoned with sesame oil and salt, etc. |
|---|---|
| Ingredients | Cucumber, Scallion/Green onion/Leek, Korean lettuce, Gim |
| Flavor | Sesame oil |
| Cooking | Mix/Blend |
炙りユッケ
Tartare
| Menu Info | Fresh, finely minced meat mixed with various spices and seasonings, topped with a fresh egg yolk. |
|---|---|
| Ingredients | Scallion/Green onion/Leek, Egg yolk, Pine nut |
| Flavor | Gochujang |
| Cooking | Mix/Blend, Seared |
炙りレバー
Liver
| Ingredients | Beef liver, Chicken liver |
|---|---|
| Cooking | Seared |
ハチノスのお吸いもの
Clear broth soup
| Menu Info | A clear soup flavored with soy sauce and salt, with floating ingredients. |
|---|---|
| Cooking | Simmer |
和牛厚切りタン塩
Thickly sliced salted tongue
| Menu Info | Thickly-sliced tongue flavored with salt. |
|---|---|
| Ingredients | Beef tongue |
| Flavor | Salt |
| Cooking | Bake/Roast |
国産ハラミ
Harami (skirt)
| Menu Info | Meat dish made using a cut from the diaphragm called "Harami". |
|---|---|
| Cooking | Bake/Roast |
特選カルビ
Kalbi (short ribs)
| Menu Info | Meat dish made using meat cut from the ribs called "Kalbi." |
|---|---|
| Ingredients | Beef boneless short ribs |
| Cooking | Bake/Roast |
特選ロース
Beef loin
| Menu Info | Beef dish made using a cut from the back called "Rosu." |
|---|---|
| Ingredients | Beef loin |
| Cooking | Bake/Roast |
シャトーブリアン
Chateaubriand steak
| Menu Info | A cut of beef from the center, thickest part of beef fillet. |
|---|---|
| Ingredients | Beef chateaubriand |
| Cooking | Bake/Roast |
ミスジの焼しゃぶ
Grilled misuji shabu-shabu
| Menu Info | Misuji (a cut from the beef shoulder) lightly grilled on a hot griddle. |
|---|---|
| Ingredients | Beef top blade |
| Cooking | Bake/Roast |
梅シソ冷麺
Plum reimen
| Menu Info | A dish of Noodles whichi is made from buckwheat and others flour, and vegetables such as plum topped with dressing, etc. |
|---|---|
| Ingredients | Ume (Japanese apricot) |
| Cooking | Boil, Chill |
本日のデザート
Dessert of the day
| Menu Info | Dessert that changes every day. |
|---|
* 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)