Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Order
Orders can be placed for a group of more than 2 guests.
Menu Information
Appetizer
Korean-style salad
| Menu Info | Bite-sized lettuce and vegetable salad seasoned with sesame oil and salt, etc. |
|---|---|
| Ingredients | Cucumber, Scallion/Green onion/Leek, Korean lettuce, Gim |
| Flavor | Sesame oil |
| Cooking | Mix/Blend |
Wagyu beef premium grilled tongue seasoned with salt
| Menu Info | Meat dish made using the tongue called "premium tongue", seasoned with salt and grilled. |
|---|
Thick-sliced Wagyu beef grilled tongue
| Menu Info | Meat dish made using wagyu beef's tongue called "Tan." |
|---|---|
| Ingredients | Beef tongue, Wagyu beef |
Misuji niku sushi
4 types of specially selected rare parts
Chateaubriand steak
| Menu Info | A cut of beef from the center, thickest part of beef fillet. |
|---|---|
| Ingredients | Beef chateaubriand |
| Cooking | Bake/Roast |
Wagyu beef skirt steak
| Menu Info | A meat dish made using a cut of Wagyu beef from the diaphragm called the skirt steak. |
|---|---|
| Ingredients | Beef skirt, Wagyu beef |
Sirloin steak
| Menu Info | Thickly cut and grilled meat portion called "Sirloin." |
|---|---|
| Ingredients | Beef sirloin |
| Cooking | Bake/Roast |
Premium rumen
| Menu Info | Meat dish made using a cut from the stomach called "premium mountan chain tripe". |
|---|---|
| Ingredients | Beef mountain chain tripe |
| Cooking | Bake/Roast |
Gyumitsu special bibimbap
Delicious egg soup or tail soup
| Ingredients | Hen's egg |
|---|---|
| Cooking | Simmer |
Dessert (you can also choose from sorbet)
* 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)