Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 23:00 2 days ahead.
Order
Orders can be placed for a group of more than 2 guests.
Menu Information
Kobachi
Salad
Menu Info | Dish where vegetables and other ingredients are eaten with dressing. |
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Namul (Korean seasoned vegetables or wild greens)
Menu Info | Boiled vegetables or wild greens seasoned with sesame oil and salt, etc. |
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Ingredients | Garland chrysanthemum, Spinach, Carrot |
Flavor | Sesame oil |
Cooking | Dress |
Kimchi
Ingredients | Garlic chives, Chinese cabbage, Garlic |
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Flavor | Fish sauce, Red pepper |
Cooking | Pickle |
Tartare
Menu Info | Fresh, finely minced meat mixed with various spices and seasonings, topped with a fresh egg yolk. |
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Ingredients | Scallion/Green onion/Leek, Egg yolk, Pine nut |
Flavor | Gochujang |
Cooking | Mix/Blend |
Senmai (omasum) sashimi
Menu Info | Senmai (a part of the stomach) is prepared and made into sashimi. |
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Ingredients | Beef |
塩味の焼肉
タレ味の焼肉
Chawanmushi (steamed egg custard)
Menu Info | A dish of beaten egg mixed in a bowl with 'dashi' stock and other ingredients, then steamed. |
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Ingredients | Chicken tenderloin, Japanese parsley, Shiitake, Hen's egg, Ginkgo nut, Ume (Japanese apricot) |
Cooking | Steam |
Assorted nigiri sushi, 6 kinds
Menu Info | Platter of 6 kinds of sushi, each piece made by placing the ingredients on top of hand-pressed vinegared rice. |
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Ingredients | Vinegared rice |
Cooking | Raw |
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)