Detailed Course Contents
15,000 JPY Course
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Offer period:
01/Nov/2024 ~ -
Menu Order Reception Time:
17:00 - 20:30 - Time Limit: 90 Min
tax includedservice charge includedcover charge included
Additional Fee-related Details
The service charge is included in the course fee.
The cover charge is included in the course fee.
Important Notes
About Cancellation
No cancellation fee will apply for 3 days before your store visit, until 23:00
100% cancellation fee after the deadline.
Provided Days
MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 23:00 2 days ahead.
Reservations may be cancelled for late arrivals over 30 minutes.
Order
Orders can be placed for a group of more than 1 guests.
All guests are required to reserve the same course.
Other Important Point
Bringing your own food and drinks into the store is strictly prohibited.
Menu Information
Sakizuke (starter)
| Menu Info | The first dish served during a Japanese course meal. |
|---|
Salad
Wagyu beef sirloin steak
| Menu Info | Wagyu beef around back called sirloin thickly cut and grilled. |
|---|---|
| Ingredients | Beef sirloin, Ishigaki beef |
| Cooking | Bake/Roast |
Wagyu beef tenderloin steak
| Menu Info | Wagyu beef around bottom called tenderloin thickly cut and grilled. |
|---|---|
| Ingredients | Beef fillet, Ishigaki beef |
| Cooking | Bake/Roast |
Wagyu beef sirloin steak
| Menu Info | Wagyu beef around back called sirloin thickly cut and grilled. |
|---|---|
| Ingredients | Beef sirloin, Kobe beef |
| Cooking | Bake/Roast |
Rice
Miso soup
| Menu Info | A soup dish of vegetables, seafood, tofu and other ingredients stewed in dashi stock, flavoured with miso paste. |
|---|
* 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)