Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 17:00 1 days ahead.
Order
Orders can be placed for a group of more than 2 guests.
Please order the same course per group.
Menu Information
Kimchi
Ingredients | Garlic chives, Chinese cabbage, Garlic |
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Flavor | Fish sauce, Red pepper |
Cooking | Pickle |
Namul (Korean seasoned vegetables or wild greens)
Menu Info | Boiled vegetables or wild greens seasoned with sesame oil and salt, etc. |
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Ingredients | Garland chrysanthemum, Spinach, Carrot |
Flavor | Sesame oil |
Cooking | Dress |
Green salad
Ingredients | Tomato, Lettuce |
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Cooking | Mix/Blend |
Thickly-sliced tongue
Menu Info | A meat dish of thickly-sliced tongue. |
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Ingredients | Beef tongue |
Extra premium loin
Menu Info | Meat dish made using a cut from the back called "extra premium loin." |
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Extra premium short ribs
Menu Info | Meat dish made using meat cut from the ribs called "extra premium short ribs." |
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Beef fillet
Menu Info | Beef dish made using a cut from the lower back called "Hire." |
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Ingredients | Beef fillet |
Cooking | Bake/Roast |
Sirloin
Menu Info | Meat dish made using a cut from the rear back portion to the hip area called "Sirloin." |
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Ingredients | Beef sirloin |
Grilled vegetables
Menu Info | A dish of vegetables grilled in a frypan, oven, or on a grill. |
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Cooking | Bake/Roast |
Rice
Ingredients | Rice |
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Soup
Soft serve ice cream
Ingredients | Hen's egg, Fresh cream, Milk, Gelatin |
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Flavor | Condensed milk |
Cooking | Freeze |
* 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)