Detailed Course Contents
8,800 JPY Course (15 Items)
8,000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3種
Assorted namul, 3 kinds
| Menu Info | An assortment of 3 kinds of boiled vegetables and wild greens seasoned with sesame oil, salt, and other seasonings. |
|---|---|
| Flavor | Salt, Sesame oil |
| Cooking | Boil |
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." |
|---|
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 |
和牛タンの盛り合わせ(タン元・花咲タン塩・葱カルビタン塩)
Assorted Wagyu beef tongue, 3 kinds
| Menu Info | Platter of 3 kinds of Wagyu beef tongue. |
|---|---|
| Ingredients | Beef tongue, Wagyu beef |
国産ハラミ
Harami (skirt)
| Menu Info | Meat dish made using a cut from the diaphragm called "Harami". |
|---|---|
| Cooking | Bake/Roast |
カメノコ
Kamenoko (lower beef thigh)
| Menu Info | A meat dish prepared using the beef lower beef round (lower thigh) area called "kamenoko" (lower thigh). |
|---|---|
| Ingredients | Beef |
| Cooking | Bake/Roast |
上カルビ
Premium short ribs
| Menu Info | Meat dish made using a cut from the ribs called "premium short ribs". |
|---|---|
| Ingredients | Beef boneless short ribs |
ブリスケ
Brisket (yakiniku)
| Menu Info | Breast meat "shoulder clod" from a cow's foreleg groin area called "brisket." |
|---|---|
| Ingredients | Beef brisket |
| Cooking | Bake/Roast |
サーロイン(200g)
Sirloin 200g
| Menu Info | Meat dish made using a cut from the rear back portion to the hip area called "Sirloin." |
|---|---|
| Ingredients | Beef sirloin |
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)