Detailed Course Contents
18,480 JPY Course (13 Items)
インバウンドコース
-
Offer period:
Year-round -
Menu Order Reception Time:
17:30 - 21:00 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
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
Bringing your own food and drinks into the store is strictly prohibited.
Menu Information
大トロ牛握り
Fatty beef nigiri sushi
| Menu Info | Sushi rice topped with thinly-sliced beef and hand-pressed into nigiri sushi. |
|---|---|
| Ingredients | Beef, Vinegared rice |
| Cooking | Cut |
ナムル5種盛り
Assorted namul, 5 kinds
| Menu Info | Platter of 4 kinds of vegetables and wild vegetables boiled and seasoned with sesame oil, salt, and other condiments. |
|---|---|
| Flavor | Salt, Sesame oil |
| Cooking | Boil, Dress |
牛刺身3種盛
Assorted fresh raw beef sashimi, 3 kinds
| Menu Info | A platter of two kinds of thinly cut raw beef eaten with soy sauce and condiments. |
|---|---|
| Ingredients | Beef |
| Flavor | Soy sauce |
| Cooking | Cut |
宮崎牛ロースの出汁しゃぶ
Miyazaki beef loin shabu-shabu
| Menu Info | Thinly sliced meat or seafood and others quickly dipped in boiling water or broth. Eaten with dipping sauce. |
|---|---|
| Ingredients | Beef, Pork, Chicken, Chinese cabbage, Potherb mustard (Mizuna), Japanese leek |
| Cooking | Boil |
ねぎ塩タン・熟成タン元のねぎ包み
Negi tan shio (salted tongue with green onions)/Aged tongue wrapped in green onions
| Menu Info | Meat dish made using the tongue called "Tan," seasoned with salt and topped with green onions./A cut of beef taken from the back of the tongue called "Tan-moto". |
|---|---|
| Ingredients | Beef tongue, Scallion/Green onion/Leek |
| Flavor | Salt |
| Cooking | Bake/Roast |
【リブ】フカヒレ上カルビ
Premium short ribs
| Menu Info | Meat dish made using a cut from the ribs called "premium short ribs". |
|---|---|
| Ingredients | Beef boneless short ribs |
| Cooking | Bake/Roast |
上ハラミ
Premium skirt
| Menu Info | Meat dish made using a cut from the diaphragm called "premium skirt". |
|---|---|
| Cooking | Bake/Roast |
上サガリ
Beef Sagari (hanger steak)
| Menu Info | Meat dish made using a cut from the beef diaphragm called "Sagari." |
|---|---|
| Ingredients | Beef hanging tender |
| Cooking | Bake/Roast |
本日の赤身
Today's Red Meat
| Menu Info | A meat dish prepared from lean meat. |
|---|---|
| Cooking | Bake/Roast |
タラバガニと野菜のせいろ蒸し
Steamed king crab and vegetables
| Menu Info | Dishes made from putting foodstuffs into a bamboo basket and steaming them from below. |
|---|---|
| Cooking | Steam |
宮崎牛ロースの焼きすき
Miyazaki beef loin grilled sukiyaki
| 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 |
| Cooking | Bake/Roast |
宮崎牛ヒレ
Miyazaki beef fillet
| Menu Info | Beef dish made using a cut from the lower back called "Hire." |
|---|---|
| Ingredients | Beef fillet |
| Cooking | Bake/Roast |
ご飯、スープ、デザート
Rice and soup and dessert
| 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)