Detailed Course Contents
7,678 JPY Course (10 Items)
-
Offer period:
Year-round -
Menu Order Reception Time:
17:30 - 21:00 - Time Limit: 100 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 23:00 1 days ahead.
Reservations may be cancelled for late arrivals over 30 minutes.
Depending on store circumstances, reservations may be cancelled for late arrivals.
Order
Orders can be placed for a group of more than 2 guests.
Other Important Point
For All-You-Can-Eat plans, additional orders may be placed only after previously ordered food is finished.
Menu Information
Japanese-style namul
Chinese cabbage kimchi
| Menu Info | Chinese cabbage cut and marinated in kimchi seasonings. |
|---|---|
| Ingredients | Chinese cabbage |
Korean-style salad
Beef tongue
| Menu Info | Beef dish made using the tongue called "Tan." |
|---|---|
| Ingredients | Beef tongue |
Beef skirt
| Menu Info | Dish made using a cut from the diaphram called "Harami" (beef). |
|---|---|
| Ingredients | Beef skirt |
Beef loin
| Menu Info | Beef dish made using a cut from the back called "Rosu." |
|---|---|
| Ingredients | Beef loin, Wagyu beef |
| Cooking | Bake/Roast |
Beef Kalbi (short ribs)
| Menu Info | Meat dish made using meat cut from the beef ribs called "Kalbi." |
|---|---|
| Ingredients | Ishigaki beef, Beef boneless short ribs |
| Cooking | Bake/Roast |
Pork short ribs
| Menu Info | Pork dish made using meat cut from the ribs called "Kalbi." |
|---|---|
| Ingredients | Pork boneless short ribs |
| Cooking | Bake/Roast |
Other Okinawan dishes
Other Okinawan dishes
Rice
| Ingredients | Rice |
|---|
* 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)