Detailed Course Contents
5,500 JPY Course
皐月（さつき）コース【すき焼き】
-
Offer period:
Year-round -
Menu Order Reception Time:
11:30 - 13:30
17:00 - 23:30 - Time Limit: 120 Min
- Last Order: 30 Min before
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 21:00 0 days ahead.
Depending on store circumstances, reservations may be cancelled for late arrivals.
Order
Orders can be placed for a group of more than 2 guests.
Menu Information
前菜三種盛合せ
Assorted appetizers, 3 kinds
| Menu Info | Platter of 3 kinds of appetizers. |
|---|
韓国風キムチ
Kimchi
| Ingredients | Garlic chives, Chinese cabbage, Garlic |
|---|---|
| Flavor | Fish sauce, Red pepper |
| Cooking | Pickle |
カルパッチョ
Carpaccio
| Menu Info | Thin slices of fish and meat seasoned with olive oil, salt, and pepper. |
|---|---|
| Cooking | Mix/Blend |
A5ランク黒毛和牛“ロース”
Wagyu beef ribeye(Sukiyaki Style)
| Menu Info | A dish made with wagyu beef ribeye (back meat). |
|---|---|
| Ingredients | Beef loin, Japanese black wagyu |
A5ランク特選黒毛和牛“リブロース”
Wagyu beef spencer roll(Sukiyaki Style)
| Menu Info | A dish made by using wagyu beef portion of Spencer roll, called "ribu rosu". |
|---|---|
| Ingredients | Beef spencer roll, Japanese black wagyu |
| Cooking | Bake/Roast |
季節の野菜盛合わせ
Assorted seasonal vegetables
| Menu Info | Platter of various kinds of vegetables that are currently in season. |
|---|
麺
Noodle
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)