Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 17:00 0 days ahead.
Order
Orders can be placed for a group size of 2 to 40 guests only.
Menu Information
Kimchi
| Ingredients | Garlic chives, Chinese cabbage, Garlic |
|---|---|
| Flavor | Fish sauce, Red pepper |
| Cooking | Pickle |
Salad
| Menu Info | Dish where vegetables and other ingredients are eaten with dressing. |
|---|
Premium beef tongue with salt and green onion
| Menu Info | A meat dish prepared by topping high-grade beef tongue with green onions flavored with shiodare (salt-based sauce). |
|---|---|
| Ingredients | Beef tongue |
| Flavor | Salt |
| Cooking | Bake/Roast |
Premium loin
| Menu Info | Meat dish made using a cut from the back called "premium loin". |
|---|
Premium short ribs
| Menu Info | Meat dish made using a cut from the ribs called "premium short ribs". |
|---|---|
| Ingredients | Beef boneless short ribs |
Lean meat
| Menu Info | A meat dish prepared from lean meat. |
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Yakisuki
| Menu Info | Meat and vegetables and others grilled on an iron plate or in a shallow pan, cooked in soy sauce and sugar. |
|---|---|
| Ingredients | Beef loin |
| Flavor | Sugar, Soy sauce, Mirin |
| Cooking | Simmer, Bake/Roast |
Beef nigiri sushi
| Menu Info | Sushi rice topped with thinly-sliced beef and hand-pressed into nigiri sushi. |
|---|---|
| Ingredients | Beef, Vinegared rice, Miyazaki beef |
| Cooking | Cut |
Horumon (offal)
| Menu Info | Meat dish made using cuts called "Horumon." |
|---|---|
| Cooking | Bake/Roast |
Rice
Soup
| Menu Info | Soup dish prepared by seasoning broth, etc. with condiments. |
|---|
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)