Detailed Course Contents
5,940 JPY Course (11 Items)
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Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 22:00
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Order
Orders can be placed for a group size of 2 to 16 guests only.
Menu Information
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. |
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Ingredients | Red pepper, Chinese cabbage, Garlic, Salted fish guts |
Flavor | Salt |
Cooking | Pickle |
Korean-style salad
Menu Info | Bite-sized lettuce and vegetable salad seasoned with sesame oil and salt, etc. |
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Ingredients | Cucumber, Scallion/Green onion/Leek, Korean lettuce, Gim |
Flavor | Sesame oil |
Cooking | Mix/Blend |
Premium grilled tongue seasoned with salt
Menu Info | Meat dish made using the tongue called "premium tongue", seasoned with salt and grilled. |
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Extra premium Wagyu kalbi
Menu Info | A dish prepared with the highest grade wagyu kalbi (beef rib area). |
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Ingredients | Beef boneless short ribs, Wagyu beef |
Cooking | Bake/Roast |
Assorted Wagyu beef lean
Menu Info | Platter of Wagyu beef lean meat. |
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Ingredients | Wagyu beef |
Grilled mixed seafood
Cooking | Bake/Roast |
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Gopchang (beef small intestines)
Menu Info | Meat dish made using a cut from the small intestines called "Gopchang." |
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Assorted grilled vegetables
Cooking | Bake/Roast |
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Rice dish
Tail soup
Menu Info | Soup dish stewed using a cut from the tail called "Tail." |
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Ingredients | Beef tail, Scallion/Green onion/Leek |
Cooking | Simmer |
Dessert of the day
Menu Info | Dessert that changes every day. |
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* 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)