Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Order
Orders can be placed for a group size of 2 to 50 guests only.
All guests are required to reserve the same course.
Please order the same course per group.
Other Important Point
Taking away uneaten food and leftovers is prohibited.
Excessive leftovers may incur additional charges.
Menu Information
Extra premium loin
Menu Info | Meat dish made using a cut from the back called "extra premium loin." |
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Assorted yakiniku, 3 kinds
Menu Info | Platter of 3 kinds of yakiniku meat. |
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Ingredients | Beef boneless short ribs, Wagyu beef, Beef loin, Beef skirt |
Assorted extra prime yakiniku
Menu Info | An assortment of several kinds of carefully selected meat. |
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Ingredients | Wagyu beef, Beef boneless short ribs, Beef loin, Beef skirt |
Cooking | Bake/Roast |
Beef tongue seasoned with salt
Menu Info | Meat dish made using the tongue called "Tan," seasoned with salt and grilled. |
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Ingredients | Beef tongue |
Negi tan shio (salted tongue with green onions)
Menu Info | Meat dish made using the tongue called "Tan," seasoned with salt and topped with green onions. |
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Ingredients | Beef tongue, Scallion/Green onion/Leek |
Flavor | Salt |
Cooking | Bake/Roast |
Beef tongue shabu-shabu
Menu Info | Cuts of beef from the tongue called "Tan", quickly dipped in boiling water or broth. Eaten with dipping sauce. |
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Flavor | Ponzu |
和牛ミスジステーキ
Wagyu beef steak
Menu Info | Thickly cut and grilled Japanese beef called "Wagyu" beef. |
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Ingredients | Beef round |
* 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)